Black White Puddings Country Living
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1. Prepare Vanilla Pudding: In 1-quart microwave-safe bowl, combine
sugar and cornstarch. Stir in milk until well blended and cornstarch
is dissolved. Microwave, uncovered, on high (100 percent) 2 1/2 to 3
minutes, or until mixture boils and thickens, whisking after every
minute. Stir in egg until well blended. Microwave on medium (50
percent) 30 seconds; stir in vanilla and set aside.
2. Prepare Chocolate Pudding as in step 1, substituting the chocolate
for vanilla. Stir chocolate into pudding mixture until completely
melted and blended.
3. Set aside Vanilla and Chocolate Puddings until barely warm. Pour
one quarter of each pudding simultaneously into each of 4 small
dessert bowls. With fork, swirl each pudding mixture to marbleize.
Refrigerate Black and White Puddings at least 40 minutes. Garnish
with berries, if desired, and serve.
Country Living/December/92 Scanned & fixed by Di Pahl & <gg>
Servings: 4
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