Becky Luigart-Stayner
Yield
4 servings

Soy milk, which is available in most large supermarkets, is as high in health-promoting isoflavones as much-touted tofu--1 cup contains 80 milligrams, an amount that has been shown to stave off osteoporosis. It is sold in cartons that are generally found on the baking aisle of the grocery store.

How to Make It

Combine first 5 ingredients in a medium, heavy saucepan, and stir well with a whisk. Gradually stir in milk, and bring to a boil over medium heat. Reduce heat, and simmer 1 minute or until thick. Remove from heat, and add chocolate, stirring until melted. Stir in vanilla. Pour about 1/2 cup pudding into each of 4 dessert dishes; cover surface of pudding with plastic wrap. Chill at least 4 hours. Remove plastic wrap to serve.

Ratings & Reviews

Vicuska's Review

XxClaireXx
November 11, 2013
Very, very, very good! So simple, yet delicious. Pleasantly bitter, rich flavor, not too sweet. Just the way I like it. I used milk. A keeper!

tmatzke's Review

Vicuska
September 08, 2013
Simple yet delicious. I use Chocolate Soy Milk for that extra chocolate kick.

XxClaireXx's Review

tmatzke
August 08, 2011
Quick, easy, and delicious. Totally satisfies the chocolate craving with just a few tastes. I substituted 2 cups of skim milk instead of using the soy. Will definitely make again.