I love chocolate. I make no bones about it. It is one of the things that makes life worth living. It is, as the tongue in cheek say, health food; I have chocolate, other people live. They stay healthy.
I also have more food allergies than I like to shake sticks at, including one that may be somewhat odd: milk proteins.
Not lactose. (Lactose-free milk is a disaster.) Not milk products – at least, not if they’ve been munched on by bacteria first. Cheese, sour cream, yogurt; all of those, I can deal, at least in moderation. Which leads to some interesting recipe adaptations, and a lot of frustration when dealing with any frozen yogurt in the grocery store. All too often they say cultured yogurt AND milk, and that’s too risky for comfort….
But I’ve finally got a good adaptation for chocolate pudding. If you have Fannie Farmer, it’s a variation on blancmange.
3 tbsp. cornstarch
4 tbsp. sugar
1.5 cups yogurt
0.5 cup sour cream
6 tbsp. cocoa
1 tsp. vanilla
1 gluten-free graham cracker pie crust
Mix up everything but the vanilla and pie crust in a pot, saucepan, whatever you like to use. Cook it on low heat until it thickens; some people like to use a double-boiler, I just stir often. Once it’s thick, cook another 15 minutes; that tends to take out any lingering “cornstarch” taste.
Once cooked, take it off the heat, and stir in the vanilla. Put all of it into the pie crust, and chill in the fridge.
The trick with this is that yogurt makes the pudding sour, but the pie crust is a lot sweeter than you’d expect. So while as a stand-alone pudding it’s kind of eh, with the crust it balances out just about right. 🙂
If I make this again, I might add a tiny bit more sugar, and more cocoa to make it a more intense chocolate. But this came out surprisingly well.
It’s also stiff enough after it’s chilled to cut off a sliver and eat right out of your hand. 😉 Nom.