• Serves
    6
  • 169
    Calories

Dietician's Tip: Flaxseed takes the place of eggs in this recipe, which can be made vegan by using soy milk.

Ingredients

  • 1 tablespoon ground flaxseeds (flax meal)
  • 3 tablespoons brewed espresso
  • 2 1/4 cups skim milk, divided
  • 2/3 cup sugar, divided
  • 1/8 teaspoon salt
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch

Directions

In a medium bowl, lightly beat ground flaxseeds (flax meal) with warm espresso with a fork. Set aside.

In a medium saucepan, combine 1 1/2 cups milk, 1/3 cup sugar and salt. Bring to a simmer over medium heat, stirring occasionally.

Meanwhile, in a medium bowl whisk the remaining 1/3 cup sugar, cocoa powder and cornstarch. Then whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture.

Pour the mixture back into the saucepan and bring it to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.

Whisk about 1 cup of the hot cocoa mixture into the beaten flaxseeds. Add this mixture to the saucepan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. Do not let the mixture boil. Whisk in vanilla. Serve warm.

Nutritional analysis per serving

Serving size: 1/2 cup

  • Calories 169
  • Cholesterol 2 mg
  • Monounsaturated fat <1 g
  • Saturated fat Trace
  • Sodium 86 mg
  • Total carbohydrate 35 g
  • Dietary fiber 2 g
  • Protein 5 g
  • Serving size 1/2 cup
  • Total fat 1 g
  • Dairy foods (low-fat or fat-free) 1/2
  • Sweets 2
  • Protein and dairy 1/2
  • Sweets 1 1/2
  • Milk and milk products 1/2
  • Sweets, desserts and other carbohydrates 2
Last Updated: 08-21-2015
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