BLACK AND WHITE PUDDINGS

FOR THE VANILLA PUDDING:
3 tablespoons sugar
2 tablespoons cornstarch
1 cup (2%) low-fat milk
1 small egg, lightly beaten
1 teaspoon vanilla extract
FOR THE CHOCOLATE PUDDING:
3 tablespoons sugar
2 tablespoons cornstarch
1 cup (2%) low-fat milk
1 small egg, lightly beaten
1 (1 oz) square semisweet chocolate, finely chopped
1/2 cup fresh strawberries or raspberries (optional garnish)

TO PREPARE THE VANILLA PUDDING:
In 1-quart microwave-safe bowl, combine sugar and cornstarch. Stir in milk until well blended and cornstarch is dissolved. Microwave, uncovered, on high (100 percent) 2 1/2 to 3 minutes, or until mixture boils and thickens, whisking after every minute. Stir in egg until well blended. Microwave on medium (50 percent) 30 seconds; stir in vanilla and set aside.

TO PREPARE THE CHOCOLATE PUDDING:
Prepare as for the vanilla pudding, substituting the chocolate for the vanilla extract. Stir chocolate into pudding mixture until completely melted and blended.

Set aside Vanilla and Chocolate Puddings until barely warm.

Pour one quarter of each pudding simultaneously into each of 4 small dessert bowls. With fork, swirl each pudding mixture to marbleize. Refrigerate Black and White Puddings at least 40 minutes.

TO SERVE:
Garnish with berries, if desired, and serve.

Servings: 4
Source: Country Living magazine, December 1992