Chocolate Pudding

2 egg whites
2/3 cup unsweetened cocoa powder
2 Tbsp cornstarch
2-1/4 cups skim milk, divided
1/2 cup granulated sugar
1/8 tsp salt
1 tsp vanilla

Fresh strawberries, mint leaves, and unsweetened cocoa powder for garnish
In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine 2/3 cup of cocoa and cornstarch. Whisk 3/4 cup of milk into cocoa mixture until completely smooth.

In a large heavy saucepan, combine remaining milk, sugar and salt. Mix well. Bring to a boil over high heat, whisking constantly. Remove pan from heat.

Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium-high heat; boil for 2 minutes, whisking constantly. Remove pan from heat.

Gradually whisk 1 cup of hot cocoa mixture into the egg whites. Pour mixture back into pan. Cook over medium-low heat for 2 minutes, whisking constantly. Do not boil. Remove pan from heat.

Add vanilla; blend well. Pour pudding into serving dishes. Cool to room temperature. Cover and chill for 1 hour. Garnish with berries, mint leaves and cocoa.

Variation: Try adding ¼ teaspoon of ground cinnamon to the cocoa mixture.

Tip: To prevent pudding “skin”, transfer hot pudding to a bowl or serving dishes. Lay a sheet of waxed paper directly on pudding surface. Cool as directed.