The sugared cranberries for this recipe take some time to make, so plan ahead… make them early in the day or even the day before.
serves 6 ( 7 points + )
- 1-⅓ c. sugar, divided
- 1c. water
- ½ c. fresh cranberries
- 2 T. turbinado sugar
- ¼ tsp. salt
- 2-½ c. skim milk, divided
- 2 egg yolks
- 1 tsp. vanilla
- 4 oz. semisweet chocolate, chopped
- 1 c. Cool Whip Free
Combine 1 c. sugar with 1 c. water in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in cranberries. Cover and chill for 3-4 hours.
Drain cranberries. Place turbinado sugar in a shallow bowl. Add cranberries and roll to coat. Lay cranberries in a single layer on a baking sheet for 1 hour or until dried.
Combine remaining ⅓ c. sugar, cornstarch and salt in a large bowl, stirring well.
Combine ½ c. milk and egg yolks in a small bowl, stirring with a whisk. Heat remaining 2 c. milk in a heavy saucepan until tiny bubbles form around the edge ( do not boil). Stir egg yolk mixture into cornstarch mixture. Gradually add half of the hot milk to this mixture, stirring with a whisk. Add egg yolk mixture to pan; bring to a boil. Cook 1 minute, stirring constantly until thickened. Remove from heat. Stir in chocolate and vanilla until chocolate melts. Spoon pudding into a bowl; place bowl in a large ice-filled bowl and cool for 15 minutes, stirring occasionally. Cover surface of pudding with plastic wrap; chill 20 minutes or until ready to serve.
adapted from Cooking Light
Spoon pudding evenly into 6 cups. Top with Cool Whip and sugared berries.