By Mayo Clinic Staff

Dietitian's tip:

Flaxseed takes the place of eggs in this recipe, which can be made vegan by using soy milk.

Number of servings

Serves 6

Ingredients

  1. 1 tablespoon ground flaxseeds (flax meal)
  2. 3 tablespoons brewed espresso
  3. 2 1/4 cups skim milk, divided
  4. 2/3 cup sugar, divided
  5. 1/8 teaspoon salt
  6. 2/3 cup unsweetened cocoa powder
  7. 1 teaspoon vanilla extract
  8. 2 tablespoons cornstarch

Directions

In a medium bowl, lightly beat ground flaxseeds (flax meal) with warm espresso with a fork. Set aside.

In a medium saucepan, combine 1 1/2 cups milk, 1/3 cup sugar and salt. Bring to a simmer over medium heat, stirring occasionally.

Meanwhile, in a medium bowl whisk the remaining 1/3 cup sugar, cocoa powder and cornstarch. Then whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture.

Pour the mixture back into the saucepan and bring it to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.

Whisk about 1 cup of the hot cocoa mixture into the beaten flaxseeds. Add this mixture to the saucepan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. Do not let the mixture boil. Whisk in vanilla. Serve warm.

Nutritional analysis per serving

Serving size :1/2 cup

  • Calories 169
  • Total fat 1 g
  • Saturated fat Trace
  • Trans fat 0 g
  • Monounsaturated fat <1 g
  • Cholesterol 2 mg
  • Sodium 86 mg
  • Total carbohydrate 35 g
  • Dietary fiber 2 g
  • Added sugars 22 g
  • Protein 5 g

Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.

Aug. 21, 2015