Blueberry Pecan Dark Chocolate Pudding Crunch
Ingredients 1 1/2 cups soymilk
4 ounces dark or bitter-sweet chocolate, chopped
1/4 cup sugar
3/4 cup egg substitute
1 cup fresh or frozen blueberries
1/3 cup chopped pecans
Whipped soy topping
1/4 cup textured soy protein
Instructions In a medium saucepan over low heat cook soymilk, chopped chocolate, and sugar until chocolate is just melted, stirring constantly. Whisk to blend. Remove from heat and cool 10 minutes. Whisk in egg substitute.Place six 6-ounce custard cups in a large baking pan. Divide the blueberries and pecans among the 6 cups. Pour the chocolate mixture into the cups. Add boiling water to the baking pan about half way up sides of cups.
Bake in a 325°F over 30 to 35 minutes or until knife inserted near center comes our clean. Remove cups from water and chill. Serve topped with whipped topping and sprinkle with textured soy protein.
Notes Makes 6 servings.