Greek Yogurt Chocolate Pudding
- 1 2/3 cups milk, 2% - divided
- 3 tablespoons cornstarch
- 1/2 cup unsweetened cocoa powder
- 3/4 cup light brown sugar
- 1/8 teaspoon salt
- 6 tablespoons water
- 1/4 teaspoon instant espresso powder, optional
- 1 1/2 cups yogurt, low-fat vanilla Greek
- 3/4 cup whipped cream, for serving (optional)
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Stir the cornstarch into 1/3 cup of the milk; set aside.
In a small saucepan, whisk the cornstarch, unsweetened cocoa powder, light brown sugar, salt, water, and instant espresso powder (if using) together until smooth. Stir continuously over medium heat until just bubbly. Give the cornstarch mixture a quick stir before pouring it into the pan. Whisk the remaining milk into the pan until all is combined. Continue to cook and stir over medium heat until the pudding becomes quite thick and bubbly. Remove pudding from heat. Whisk the vanilla Greek yogurt into the pudding until well blended.
Spoon the pudding into half cup serving dishes. Cover the surface of the pudding with plastic wrap to avoid the pudding forming a skin while cooling. To serve warm, let the pudding stand at room temperature for 10 minutes. Remove the plastic wrap before serving. To serve cold, place the wrapped pudding into the refrigerator to chill for 2 hours. Serve chilled pudding with a tablespoon or two of whipped cream on top, if desired.