Steamed Chocolate Pudding with Brandied Cherry Sauce

I'm going to make this dessert this Sunday, October 4th. It is another dessert our of my Weight Watchers All Things Sweet cookbook. Another one I cannot wait to try.

1 3/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. semisweet chocolate chips
1/2 c. water
6 tbsp. unsweetened cocoa
2 tbsp. stick margarine
2 tsp. instant coffee granules
3/4 c. sugar
1/3 c. egg substitute
1 c. skim milk
1/2 tsp. vanilla extract
cooking spray
Brandied Cherry sauce (recipe follows)
Fresh cherries with stems, optional

1. Sift first 3 ingredients together; set aside.
2. Combine chocolate chips and next 4 ingredients in a small saucepan; place over low heat, and cook 4 minutes or until mixture is smooth, stirring constantly. Let cool completely.
3. Combine sugar and egg substitute; beat at high speed of mixer for 5 minutes. Add chocolate mixture; beat at low speed until blended. Add flour mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.
4. Spoon into a 1 1/2 quart steamed-pudding mold coated with cooking spray; cover tightly with foil or lid coated with cooking spray.
5. Place mold on a shallow rack in a stockpot; add boiling water to halfway up sides of mold. Cover and cook in simmering water 1 hour or until knife inserted near center comes out clean, adding water to stockpot as needed.
6. Remove from water, let pudding cool in mold on wire rack for 15 minutes. Invert pudding onto a serving platter and cut into 14 slices. Spoon warm Brandied Cherry Sauce on individual plates; place pudding slices on plates with sauce. Garnish with fresh cherries, if desired.

14 servings; 6 points per slice


BRANDIED CHERRY SAUCE

2 c. frozen, pitted dark sweet cherries, thawed
1/3 c. water
1/3 c. sugar
1/4 c. brandy
1/4 c. water
1 tbsp. cornstarch

1. Place cherries and 1/3 c. water in a blender, and process until mixture is smooth. Strain puree and discard pulp.
2. Combine cherry puree, sugar and brandy in a small saucepan. Place over medium-high heat and cook 1 minute or until sugar dissolves, stirring constantly. Bring mixture to a boil; reduce heat, and simmer 10 minutes, stirring constantly. Combine 1/4 c. water and cornstarch; stir until well blended. Add to cherry mixture; bring to a boil, and cook 1 minute or until slightly thick. Serve sauce warm with steamed pudding.

Makes 2 cups