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  • 1/4 cup unsweetened natural cocoa powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups 2% reduced-fat milk or plain soymilk
  • 1/2 cup agave nectar or honey
  • 2 teaspoons vanilla extract


  1. Combine cocoa powder, cornstarch and salt in a 1-quart saucepan. Add just enough of the milk to make a smooth paste. Gradually stir in remaining milk and agave nectar.
  2. Cook over medium heat, stirring constantly, until mixture begins to thicken. Remove from heat and stir in vanilla. Pour into individual serving dishes and chill.
Recipe by Cheryl Forberg.

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The recipe was originally published as Chocolate Fudge Pudding on

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