Chocolate Pudding & Pie Filling

About 5 carbs per serving

This pudding is intended for those who need a very low carb alternative.

1/4 c. cocoa powder

1/8 tsp. salt

1 1/2 tsp. xanthan gum

2 c. Hood 'milk' beverage

1/2 c. 'granulated' sweetener like splenda or stevia

1 tsp. vanilla or other extract

heavy cream

In a large microwavable bowl, whisk together the cocoa powder, salt, xanthan gum and sweetener.

Gradually mix in about half the 'milk', whisking until completely moistened.  It will get thick.

Gradually whisk in the rest of the 'milk'.

Microwave on high about 6 minutes, whisking briskly every couple of minutes until the cocoa dissolves and pudding has thickened.   Watch closely so it doesn't over boil.

Whisk in vanilla; pour into 5 small dessert cups and chill well.

After chilling, whip about 5 TBSP of cream with a bit of Splenda until thick like cool whip.  Divide evenly among the 5 dessert cups.  If you want more cream just remember to figure out the carbs.

FOR PIE FILLING: Increase xanthan gum to 2 tsp and place into a baked whole grain or low carb crust.

*Instead of the Hood milk, which is found at Walmart, you could use 1/2 water & 1/2 half n half which would change the carb content so you'd need to refigure the number per serving.

*You could save some carbs by experimenting with liquid splenda instead of granular which I have not yet done.

*Old fashioned pudding recipes that use eggs as a thickener can also be made low carb by replacing the regular milk with the Hood or diluted cream or half n half.

*Xanthan gum can be found at walmart in the gluten-free section by Bob's Red Mill stuff, or in a health food store.
            
            **Originally found on the Atkins Discussion Group