Raspberry-Chocolate Pudding

• 2 cups fat-free milk
• 2/3 cup sugar
• 1/3 cup unsweetened cocoa
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 large egg, lightly beaten
• 1/2 (4-oz.) semisweet chocolate baking bar, chopped
• 1 teaspoon vanilla extract
• 1/3 cup raspberry jam
• 1/3 cup thawed reduced-fat frozen whipped topping
• 1 teaspoon water
• Garnish: fresh raspberries

1. Whisk together milk, sugar, cocoa, cornstarch, and salt in a medium-size heavy saucepan over medium-high heat, and cook, whisking constantly, 5 minutes or until mixture is hot. Gradually whisk 1/3 cup hot milk mixture into egg. Whisk egg mixture into remaining hot milk mixture.
2. Cook, whisking constantly, 3 minutes or until mixture thickens. Remove from heat, and add chopped chocolate, stirring until chocolate melts and mixture is smooth. Stir in vanilla. Pour mixture into a glass bowl. Place heavy-duty plastic wrap directly on warm mixture (to prevent a film from forming), and chill 2 hours or until pudding is completely cool.
3. Microwave raspberry jam in a small microwave-safe bowl at HIGH 30 seconds or until melted. Spoon 1 Tbsp. melted jam into bottom of each of 5 individual serving dishes, and top each with 1/2 cup pudding and 1 Tbsp. whipped topping. Stir 1 tsp. water into remaining melted jam, and drizzle 1/2 tsp. jam mixture on top of whipped topping on each pudding. Garnish, if desired.

milk, sugar, unsweetened cocoa, cornstarch, salt, egg, semisweet chocolate baking, vanilla, raspberry jam, water, fresh raspberries

Taken from www.myrecipes.com/recipe/raspberry-chocolate-pudding (may not work)