Boysenberry Chocolate Pudding Recipe

• 1/2 c. Refrigerated or possibly frzn fat-free egg product, thawed
• 1/2 c. Unsweetened cocoa
• 1/4 c. Sugar
• 3 Tbsp. Cornstarch
• 2 c. Skim lowfat milk
• 1/3 c. Boysenberry syrup (near pancake syrups in my grocery store)
• 1/2 c. Frzn fat-free whipped topping, thawed
• 1 tsp Boysenberry syrup

1. 1.
2. Place egg products in medium bowl; set aside.
3. In medium saucepan, combine cocoa, sugar and cornstarch; mix well.
4. With wire whisk, stir in lowfat milk till smooth.
5. Cook over medium heat, stirring constantly, till thickened and bubbly.
6. Remove from heat.
7. 2.
8. Slowly stir about 1 c. warm mix into egg product.
9. Gradually stir egg product mix and 1/3 c. syrup into warm mix in saucepan.
10. Return saucepan to medium-low heat; cook 1 minute, stirring constantly.
11. 3.
12. Pour into 4 dessert dishes.
13. Cold slightly and serve, or possibly chill till serving time.
14. In small bowl, combine topping ingredients; blend well.
15. Serve over pudding.

egg, cocoa, sugar, cornstarch, milk, boysenberry syrup, boysenberry syrup

Taken from cookeatshare.com/recipes/boysenberry-chocolate-pudding-89880 (may not work)