How-to Make Lowfat Bittersweet Chocolate Pudding

Chocolate pudding is the ultimate comfort food dessert. Everyone has their favorite way to eat this rich, creamy concoction, whether it's warm and straight from the pan, or cold and sweet in individual cups. Then there are the people who prefer the skin that forms on top. Whatever way you prefer, these tips will help you whip up a decadent, rich pudding that doesn't taste like it's good for you, although it is.

The only ingredients in chocolate pudding that can make it fattening are lots of eggs and sugar. If you can cut back on these then this dessert is full of health benefits. Lowfat dairy is full of vitamins essential for bone health, and recent research has revealed that a few daily servings can actually help promote weight loss. Eggs are actually a very nutrient and protein dense food, and researchers have found that one or two a day are a very healthful addition to any diet. Even dark chocolate has nutritional value in small doses, such as flavanoids which help promote blood and heart health. You can't make chocolate pudding without sugar, but because this recipe is for bittersweet pudding the amount of sugar is lessened. You can substitute with your favorite sweetener, or a half sugar, half sweetener combination. I have found that personally I don't like the bitter aftertaste in baked and cooked foods, so I just use real sugar.