Ingredients

Instructions

  1. Lightly beat egg whites in a small bowl.
  2. In a large bowl, mix together cocoa and cornstarch.
  3. Add 3/4 cups of the milk and whisk mixture until it's smooth.
  4. In a large saucepan, mix together the rest of the milk, the Splenda and the salt.
  5. Bring to a boil over high heat, whisking continuously.
  6. Remove from heat.
  7. Whisk the cocoa mixture into the milk mixture.
  8. Bring to a boil over medium-high heat.
  9. Boil for 2 minutes while whisking continuously.
  10. Remove from heat.
  11. Slowly whisk 1 cup of the hot cocoa mixture into the egg whites.
  12. Pour this mixture back into the pan and cook over medium-high heat, whisking continuously.
  13. and being careful not to allow the mixture to boil.
  14. Remove from heat.
  15. Add vanilla.
  16. Mix well.
  17. Pour into 4 serving dishes.
  18. Cool to room temperature.
  19. Cover with waxed paper that has been cut to fit the serving dishes (this prevents the pudding from getting a skin).
  20. Refrigerate for 1 hour.
  21. Garnish with berries, mint leaves and cocoa.