Pudding in a Mug

Ingredients:

(serves 1 )

1 T cornstarch

2 T unsweetened cocoa powder or 1 oz unsweetened chocolate

2 T sugar

3/4 c skim milk

1/4 t vanilla

some dark chocolate shavings (optional)

Directions:

In a large mug dissolve cornstarch, cocoa, and sugar in milk. Microwave on high for 2 min or until mixture boils. Stir, nuke for 30 sec, stir and nuke again in three 30 sec intervals watching through the door to stop and stir when it starts to overflow. This is done to ensure that cornstarch is cooked. Stir in vanilla and dark chocolate shavings. Chill in refrigerator at least 1 hour. Garnish it with whipped cream (optional)

Variation:

For Banana Pudding: stir in some chopped banana

For Butterscotch Pudding : Minus the chocolate and use brown sugar instead of white sugar and add bit of butter when it has just boiled through (abt 1 T )

For Vanilla Pudding: Don't add chocolate but stir in double or equal amount of vanilla extract.

For Chocolate Mousse: Wait until the pudding cools for a few hours in the refrigerator and then gently fold in a carton or thawed cool whip.

For Chocolate Almond pudding: Add extra 1/8 t of almond extract

Other Variations: Try 1/4 t of bourbon (even brandy or rum) instead of vanilla extract for added kick OR add fresh mint to mask sweetness of pudding OR pour the pudding into graham shells for tasty snack. If you don't have cornstarch add equal amount of all purpose flour.