Peanut Butter and Dark Chocolate Pudding

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I find it interesting the foods that people won’t eat.

I don’t like mushrooms. I think fruit of most varieties is not in the least bit tasty, and I’m not a fan of Reese’s Peanut Butter Cups.

Sounds crazy, doesn’t it?

Foods that many people say they must-have (Reese’s being my husband’s go-to treat), I can completely do without.

Peanut Butter and Chocolate Pudding

Peanut Butter and Chocolate Pudding

My dislike for peanut butter makes pleasing Mike’s love of all things peanut butter a difficult task, but when I stumbled upon this chocolate pudding recipe from Tyler Florence, I knew I was onto something.

Tyler’s recipe just needed a little skinny up to meet my standards.

Peanut Butter and Chocolate Pudding

Peanut Butter and Chocolate Pudding

Low fat milk and dark chocolate cocoa powder made the dark chocolate lover in me happy, and natural peanut butter made Mike happy. We had a low calorie dessert that we both enjoyed.

Happy holidays!

Peanut Butter and Chocolate Pudding
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 cups skim milk
  • 6 packets stevia
  • ⅓ cup Hershey's Dark Chocolate Cocoa Powder
  • 4 teaspoons cornstarch
  • 3 large egg yolks
  • 2 tablespoons natural style peanut butter
  • 2 teaspoons vanilla extract
  • 3 tablespoons chopped peanuts
  • 6 tablespoons Light Cool Whip
Instructions
  1. Place 1½ cups milk, stevia and cocoa in the saucepan. Bring to a simmer over medium-high heat. Remove from the heat.
  2. Whisk the remaining milk, cornstarch, egg yolks, peanut butter and vanilla in a bowl. Gradually whisk in hot milk.
  3. Return the pan to the heat and cooking, stirring constantly, until the pudding comes to a full boil. Reduce and simmer until thickened. About 3 minutes more.
  4. Pour into six cups and place in the refrigerator to cool.
  5. Top with a tablespoon of whipping cream and ½ tablespoon peanuts.
Notes
Calories: 195kcal, Weight Watchers PointsPlus 5
Saturated fatty acids: 4.61g
Monounsaturated fatty acids: 4.94g
Polyunsaturated fatty acids: 2.05g
Total fat: 11.60g
Calories from fat: 104
Cholesterol: 110mg
Carbohydrate, by difference: 12.82g
Total dietary fiber: 1.72g
Protein: 8.73g
Nutrition Information
Serving size: 6 each ½ cup servings

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Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.

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Comments

  1. says

    These look incredible! My dad and my boyfriend both could either take or leave the PB-chocolate combo, while I think they’re totally nuts and could probably live on those two flavors alone. It’s funny how tastes differ!

    • says

      That is funny because I find that in my circle of friends, it’s usually the guys that want the peanut butter. This is what makes food fun for me. It’s a challenge to make food that appeals when it’s not something I like! :)

  2. says

    Sometimes I truly WISH that I didn’t like (love) peanut butter, and chocolate as much as I do! And like you I also live with someone who loves those two things too, and can never get enough. Yes, you’re crazy for not liking PB! :) I’m pinning this, ASAP.

    • says

      I am crazy. People give me a bad time at work about the fact that I don’t much care for fruit too. Thank you for pinning my recipe and have a wonderful holiday!

  3. says

    What a smart way to adjust to each other! My husband has not much choice. He has to eat what is served :D I do love Reese’s peanut butter cups. It’s so good….mmmm.

    • says

      I have to admit that it’s the same in my house. My husband pretty much eats anything I serve, and rarely complains. Have a wonderful Christmas. I’m off to check out how to make garlic chili sauce – I love it!

  4. says

    DEFINITELY making these! I’m a huge fan of the Reese’s shape cups (pumpkins, eggs, trees, etc.) which are sweeter and have a higher peanut butter to chocolate ratio but I don’t indulge frequently. These look perfect Kristi!

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