Chocolate Pudding



2 tablespoons cocoa, sifted

1/8 teaspoon salt

3/4-1 teaspoon xanthan gum *

1/2 cup heavy cream

1/2 cup water

1/4 cup granulated Splenda or equivalent liquid Splenda

1/2 teaspoon vanilla


In a 4-cup glass measure or medium microwaveable bowl, whisk together the cocoa, salt, xanthan gum and Splenda (if using granulated). Combine the cream and water; gradually mix about half of the liquid into the dry mixture, whisking until completely moistened. Gradually whisk in the rest of the liquid and the liquid Splenda, if using. Microwave on HIGH about 3 minutes, whisking briskly about every 30 seconds or so until thickened. Watch closely so it doesn't boil over. Whisk in the vanilla; pour into 2 small dessert dishes and chill well.


If you plan to eat this plain, 3/4 teaspoon xanthan gum is fine for a soft-set pudding, but it you want to use the pudding in a layered dessert, I suggest using a full teaspoon. This is very good once it has chilled, but the consistency is slightly different than regular cooked pudding. The xanthan gum makes it a little bit "gluey", but it's not unpleasant. Also, the pudding doesn't get a skin on it like regular cornstarch pudding does.


Made with granular Splenda: 
Per Serving: 234 Calories; 23g Fat; 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs 
Per batch: 468 Calories; 46g Fat; 5g Protein; 18g Carbohydrate; 6g Dietary Fiber; 12g Net Carbs
With liquid Splenda: 
Per Serving: 222 Calories; 23g Fat; 2g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs 
Per batch: 444 Calories; 46g Fat; 5g Protein; 12g Carbohydrate; 6g Dietary Fiber; 6g Net Carbs