Chocolate Soy Pudding
3/4 cup sugar
1/4 cup cornstarch
1/3 cup cocoa
1/4 tsp salt
3 cups soy milk (vanilla or chocolate)
1 1/2 tsp vanilla
3 Tbsp dairy-free margarine (I used Blue Bonnet Light)
1. Mix sugar, cornstarch, cocoa and salt together in saucpan on stove.
2. Slowly add soy milk and stir constantly with whisk. Bring to boil.
3. Let simmer covered on low for 8 to 10 minutes to thicken. (I actually kept stirring and didn't cover or let sit simmering-- misread directions and turned out fine).
4. Take off heat. Stir in margarine and vanilla.
5. Refrigerate for an hour.
**One item we found that our daughter can tolerate that has milk is Cool Whip. My guess is that it is processed or some part of the milk protein is changed enough that she doesn't react. So we added that to the pudding with some sprinkes and she loved it. She actually ate more of the Cool Whip than the chocolate pudding. Beware of the dairy-free cool whip because it may not be milk free. Always check labels.**