* Exported from MasterCook * Black And White Puddings Recipe By : Country Living, Dec 1992 Serving Size : 4 Preparation Time :0:00 Categories : Microwave Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vanilla Pudding: 3 tb Sugar 2 tb Corn starch 1 c Low-fat (2%) milk 1 sm Egg -- lightly beaten 1 ts Vanilla extract Chocolate Pudding: 3 tb Sugar 2 tb Corn starch 1 c Low-fat (2%) milk 1 sm Egg -- lightly beaten 1 oz Semisweet chocolate -- - finely chopped 1/2 c Fresh strawberries or - raspberries (optional) Vanilla Pudding: In 1 qt microwave-safe bowl, combine sugar and corn starch. Stir in milk until well blended and corn starch is dissolved. Microwave, uncovered, on high (100%) 2-1/2 to 3 minutes, or until mixture boils and thickens, whisking after every minute. Stir in egg until well blended. Microwave on medium (50%) 30 seconds; stir in vanilla and set aside. Chocolate Pudding: Prepare as for Vanilla Pudding, substituting the chocolate for vanilla. Stir chocolate into pudding mixture until completely melted and blended. Set aside Vanilla and Chocolate Puddings until barely warm. Pour 1/4th of each pudding simultaneously into each of 4 small dessert bowls. With fork, swirl each pudding mixture to marbleize. Refrigerate Black and White Puddings at least 40 minutes. Garnish with berries, if desired, and serve. Scanned & fixed by: Di Pahl & - - - - - - - - - - - - - - - - - -