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Ingredients

Serves 6

• FOR THE PUDDING
• 2 tablespoons unsweetened
• Dutch-process cocoa powder
• 1/2 cup plus 2 tablespoons sugar
• Pinch of coarse salt
• 5 cups skim milk
• 1 tablespoon unsalted butter
• 1 cup Arborio rice or other short-grain white rice
• 1/4 cup Frangelico
• 2 ounces bittersweet chocolate, chopped
• 1/4 cup plus 2 tablespoons plain nonfat yogurt, preferably Greek-style
• FOR THE HAZELNUT CRUNCH
• 1/2 cup blanched hazelnuts, toasted and coarsely chopped
• 1 tablespoon lightly beaten egg white
• 4 teaspoons sugar

Description

Skim Milk Replaces Whole Milk In This Chocolate Rice Pudding. Each Serving Is Topped With A Dollop Of Greek Yogurt And Hazelnut Crunch.

Martha Stewart