_{Photo: Johnny Autry; Styling: Cindy Barr}

Ingredients

1/3 cup granulated sugar

2 tablespoons cornstarch

2 tablespoons Dutch process cocoa

1 1/2 cups 1% low-fat milk

1/2 cup light cream

2 ounces milk chocolate, finely chopped

1/4 cup creamy peanut butter

1 tablespoon chopped unsalted, dry-roasted peanuts

Preparation

1. Combine sugar, cornstarch, and cocoa in a medium saucepan; stir with a whisk. Whisk in milk and cream. Bring to a boil over medium-high heat. Cook 1 minute or until thick and bubbly. Remove from heat. Add chocolate and peanut butter, stirring until smooth. Spoon about 1/3 cup pudding into each of 6 bowls. Top each serving with 1/2 teaspoon peanuts.

Serves 6

Borrowed from Cooking Light, January 2013

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