Pudding Cups with Jello Topping

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Pudding Cups with Jello Topping
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Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
226
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie226 kcal(11 %)
Protein5.91 g(6 %)
Fat5.77 g(5 %)
Carbohydrates37.69 g(25 %)
Sugar added21.76 g(87 %)
Roughage0.25 g(1 %)
Vitamin A67.13 mg(8,391 %)
Vitamin D1.85 μg(9 %)
Vitamin E0.13 mg(1 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.25 mg(23 %)
Niacin1.04 mg(9 %)
Vitamin B₆0.05 mg(4 %)
Folate7.3 μg(2 %)
Pantothenic acid0.55 mg(9 %)
Biotin2.7 μg(6 %)
Vitamin B₁₂0.66 μg(22 %)
Vitamin C0.01 mg(0 %)
Potassium197.47 mg(5 %)
Calcium168.26 mg(17 %)
Magnesium15.48 mg(5 %)
Iron0.56 mg(4 %)
Iodine32.73 μg(16 %)
Zinc0.56 mg(7 %)
Saturated fatty acids3.27 g
Cholesterol14.79 mg

Ingredients

for
8
Ingredients
2.333 cups milk (divided)
¼ cup Corn starch
¼ cup sugar
2 tablespoons white chocolate (chopped)
1 teaspoon vanilla extract
2.333 cups milk (divided)
3 tablespoons Corn starch
2 tablespoons cocoa powder
¼ cup sugar
2 tablespoons plain semi-sweet chocolate (chopped)
1 teaspoon vanilla extract
1 cup boiling water
1 package red gelatin mix
1 cup cold water
Chocolate (shaved)
How healthy are the main ingredients?
sugarChocolate

Preparation steps

1.
Cook chocolate and vanilla puddings simultaneously. For Vanilla Pudding: In a small bowl, whisk together 1/4 cup milk with cornstarch until smooth. Pour cornstarch mixture, all remaining milk and sugar into a medium saucepan. Cook over medium-high heat, stirring occasionally, until mixture just comes to a boil. Reduce heat to low and add in white chocolate and vanilla extract. Stir frequently to melt the chocolate and keep the pudding cooking evenly. Cook for 3-4 minutes, until pudding coats the back of a spoon thickly. Cool for 30 minutes.
2.
For Chocolate Pudding: In a small bowl, whisk together 1/4 cup milk with cornstarch and cocoa powder until smooth. Pour cocoa mixture, all remaining milk and sugar into a medium saucepan. Cook over medium-high heat, stirring occasionally, until mixture just comes to a boil. Reduce heat to low and add in chocolate and vanilla extract. Stir frequently to melt the chocolate and keep the pudding cooking evenly. Cook for 3-4 minutes, until pudding coats the back of a spoon thickly. Cool for 30 minutes.
3.
Assembly: Get out eight small serving cups (approx 8-oz). When puddings are cooled and thick transfer each to a measuring cup with a spout. Pour a small amount of vanilla pudding into the first fifth of the serving cup and smooth with a spatula or a spoon. Next add a layer of the chocolate pudding, pouring very carefully and gently, and smooth with a spatula or a spoon. Continue to layer the vanilla pudding and the chocolate pudding, one after the other, two times for each flavor.
4.
Next make the Red Jello. In a small bowl, whisk together 1 cup boiling water to 1 pkg. gelatin mix; stir 2 minutes until completely dissolved. Stir in 1 cup cold water; pour into prepared pudding cups. Refrigerate 1 hour or until gelatin is firm. Puddings can be served at room temperature or stored in the refrigerator to chill before serving. Top with shaved chocolate for garnish.