This luscious pudding offers a tasty hit of calcium to help build bones. If you can't find hazelnut-flavored chocolate, substitute 1/4 cup Nutella and use 3 1/2 tablespoon cornstarch instead of 2; the result will be milder in taste.

Ingredients

　　2 tablespoon cornstarch

　　2 cups 2 percent milk

　　3 ounces gianduja (hazelnut-flavored dark chocolate), broken into small pieces

　　2 tablespoon sugar

　　1/8 teaspoon salt

　　Stir cornstarch with 1/2 cup of the milk in a bowl until cornstarch completely dissolves. Heat remaining 1 1/2 cups milk, chocolate, sugar and salt in a small saucepan over medium-low heat, whisking occasionally, until chocolate melts. Raise heat to medium; cook, whisking occasionally, until almost boiling (steam will rise from the surface). Stir cornstarch-milk mixture again until smooth; add to saucepan in a thin stream, constantly whisking. Bring pudding to a simmer, continuing to whisk. Simmer, constantly whisking, 1 1/2 minutes more. Pour pudding into a bowl or four 5-ounce cups; press plastic wrap against the surface of pudding to prevent a skin from forming. Refrigerate at least 2 hours. Serve cold.

Nutrition Per Serving

　　11.8 g fat (5 g saturated)

　　0.5 g fiber

　　24.3 g carbs

　　6.5 g protein

　　#### Nutritional analysis provided by Self