An original recipe by Marianne
Langan prepared specifically for The North Carolina SweetPotato
Commission.
Chocolate Pudding
Surprise
- 8 ounces cooked sweet potatoes (about
1 cup)
- 4 ounces reduced-fat cream cheese (not
non-fat)
- 1/2 cup low-fat vanilla yogurt
- 1/4 cup packed brown sugar
- 1/2 cup chocolate syrup
- Place sweet potatoes in food processor
and blend. Add remaining ingredients and blend until smooth and
creamy. Spoon into dessert dishes. If desired, garnish with non-dairy
whipped topping and crumbled chocolate creme filled sandwich
cookies.
Makes 4 servings.
Calories 277 kcal, Vitamin A 9,796 IU,
Protein 6 gm, Potassium 348 mg, Fat 6 gm, Sodium 227 mg,
Carbohydrates 55 gm, Thiamin .03 mg, Calcium 117 mg, Riboflavin
.2 mg, Phosphorus 105 mg, Niacin .5 mg, Iron 1.4 mg, Vitamin
C 9.9 mg, Saturated Fat 3.4 gm, Monounsaturated Fat .19 gm, Polyunsaturated
Fat .09 gm, Cholesterol 16.4 mg.
Recipe provided courtesy of North Carolina Sweetpotato Commission.
