I took this recipe from allrecipes.com. Just say no to boxed instant pudding with food dye. Per serving this had 33g sugar so it’s best reserved for an every-so-often treat.

To its credit the recipe per serving has 6g protein.

The recipe serves 4. Yet I used only 3 crystal bowls filled up near to the top.

For a summertime and year-round treat I say yes to this pudding from scratch.

The chocolate pudding tastes like real chocolate. Not the chemical chocolate taste of the instant boxed kind.

I had a bowl of this chocolate for breakfast. It tastes delish. I recommend steering clear of products in supermarkets. Instead use recipes or create on your own recipes for food like this that you can make from scratch.

Though you were supposed to stir constantly for 20 minutes on medium heat I have a hotter flame. So I stirred the mixture for only 10 minutes.

Here’s the recipe:

Chocolate Cornstarch Pudding

1/2 cup white sugar

3 tablespoons unsweetened cocoa powder

1/4 cup cornstarch

1/8 teaspoon salt

2 3/4 cups milk

2 tablespoons butter, room temperature

1 teaspoon vanilla extract

1. Stir together sugar, cocoa, cornstarch, and salt in a saucepan. Place over medium heat and stir in milk.
2. Bring to a boil, and cook, stirring constantly, until the mixture thickens enough to coat the back of a metal spoon.
3. remove from heat, and stir in butter and vanilla.
4. Let cool briefly, and serve warm, or chill in the refrigerator until serving.