What does this day mean to you? Is it just another day in the calander year? Is it a day for you to celebrate with your special someone? Is it more of a Friendship Day than a Lover's Day? Is it a day with lots of sweet indulgences? Or is it a day where you slave away in the kitchen?
Anyway, the theme for the Cookbook Challenge this fortnight is 'Love', and to show James how much I appreciated him, I made some of Mocha Cinnamon Pudding. I saw this recipe for the Runner's World magazine last week, and decided to make it because it's so full of goodness - it provides protein, calcium, and cinnamon antioxidants that protect against diabetes and heart diseases. I made this recipe dairy-free by using chocolate soy milk and dairy-free dark chocolate. It was soy-licious! Because it was so easy to make, I am sure I will make it again!
Mocha Cinnamon Pudding
Adapted from Runners World Magazine (Feb 2011 Issue)
Recipe by Pam Anderson of Perfect One Dish Dinners
1/4 cup sugar
3 tbsp cornstarch
2 tsp instant coffee mix or espresso powder
1/2 tsp ground cinnamon
2 cups low fat choc milk (I used choc soy milk to make it dairy free)
75g chocolate (70% cocoa), finely chopped
1 tsp vanilla extract (I used 1/2 vanilla bean)
For garnishing (optional)
- Whisk the sugar, cornstarch, coffee, cinnamon and salt in a large saucepan. Stir in milk, and make sure dry ingredients are well mixed in before turning on the heat.
- Cook mixture for about 5 minutes over medium heat, stirring occasionally at first, then frequently and constantly at the end, until mixture thickens to pudding consistency.
- Remove from heat ; add chocolate and vanilla, whisking until chocolate is smooth. Serve warm or pour into five containers, placing plastic wrap directly on the pudding surface to keep a skin from forming. Refrigerate up to five days.
- Garnish with strawberries and mint if preferred
For more healthier indulgent recipes, visit Slightly Indulgent Tuesday.