2/3 cup unsweetened cocoa 2 tablespoons cornstarch ¾ cup skim milk, divided 1 12-ounce can evaporated skim milk
½ cup sugar Dash of salt 2 egg whites, lightly beaten 1 teaspoon vanilla extract Fresh strawberries and mint leaves for garnish, optional
In bowl, combine cocoa and cornstarch; blend well. Using wire whisk, blend in ¼ cup skim milk until smooth; set aside.
In sauce pan over medium heat, combine remaining ½ – cup skim milk, evaporated milk, sugar and salt; bring to boil, stirring frequently. Whisk cocoa/cornstarch mixture into hot milk mixture; bring to boil again, whisking constantly. Reduce heat to low.
Gradually whisk beaten egg whites into pudding; blend well and cook 2 minutes, whisking constantly (do not boil). Remove from heat; stir in vanilla. Pour into serving dishes; cover with waxed paper or plastic wrap and cool to room temperature. Chill 1 hour. Garnish with strawberries and mint leaves, if desired.