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4
ServingsEasy
By Richard Sax and Marie Simmons
Published 2000
You see recipes for chocolate mousse everywhere, but when was the last time you had homemade chocolate pudding? By using cocoa powder instead of melted chocolate, skim or lowfat milk instead of whole milk, and one whole egg instead of several egg yolks, you can cut back radically on the fat. But that thick texture and chocolaty flavor you remember from childhood is still there.