Chocolate Banana Pudding

Makes 6 (1/2-cup) servings. Recipe by chef Sarah Copeland, of New York City, is from Cooking Matters for Teens.

1 ripe banana

1/2 cup unsweetened cocoa powder

2 tbls. cornstarch

Pinch ground cinnamon

Pinch salt

2 large eggs

2 cups low-fat milk

1?3 cup honey

1. In a small bowl, use a fork to mash the banana to a smooth pulp.

2. In a medium bowl, use a fork to whisk cocoa powder, cornstarch, cinnamon and salt.

3. In a second medium bowl, lightly beat eggs. Whisk eggs into the cocoa mixture to make a smooth paste. Whisk out any pockets of flour and cocoa completely.

4. In a medium pot over medium heat, heat milk and honey. Bring to a simmer.

5. Pour a small amount of the hot milk mixture over the egg mixture. Whisk constantly until smooth. Continue adding milk, a little at a time, until about half the milk mixture is used.

6. Add egg mixture to pot with remaining milk. Cook over low heat, stirring constantly with a rubber spatula until it just begins to bubble and thicken. Remove from heat.

7. Whisk in mashed banana right away until fully combined.

8. Pour warm pudding into 6 small cups. Eat warm, or refrigerate until set, about 2 hours.

Chef’s notes: Be sure to stir in the banana and pour hot pudding into cups right away. You want to do this quickly, before the pudding sets. Use maple syrup in place of honey, if you like. If you have a blender, you may choose to blend the banana into the pudding in Step 7. This helps create smooth, silky pudding.

Nutritional analysis per serving: 170 calories, 30 calories from fat, 3 grams total fat, 1.5 grams saturated fat, 0 grams trans fat, 65 milligrams cholesterol, 95 milligrams sodium, 31 grams total carbohydrate, 3 grams dietary fiber, 21 grams sugars, 7 grams protein.