Dark Chocolate and Lime Pudding From ChefMD®

Ever since I bumped into Dr. John La Puma in the web, I was hooked. Dr. La Puma is the ChefMD® himself.

As seen on the Sunday, February 3, 2008 “What’s Cooking with ChefMD®?” on Lifetime, the Recipe of the Week is Dark Chocolate and Lime Pudding — a recipe that could be good for people with rheumatoid arthritis, among others.

Here is what Dr. La Puma said about the main ingredients of this recipe (highlight’s mine):

It’s long been used to prevent scurvy. Some squeeze one into their beer. Many use it as a garnish. It’s even been used in perfume and is often used in aromatherapy. And we’re featuring it in this week’s recipe as our Food As MedicineSM ingredient this week: lime!

There’s a reason limes prevent scurvy: they’re loaded with vitamin C, which is vital for a strong immune system and healthy skin. It’s also been shown to fight inflammation in the lining of your joints and reduce symptoms of rheumatoid arthritis.

Lime juice and some lime zest from the peel are used in this recipe to add vitamin C, antioxidants and a citrus twist to this incredibly satisfying and nutritious dish: my ChefMD®-approved smooth steel cut oat pudding with dark chocolate and lime.

What are “steel cut” oats? Don’t worry, there’s no steel in them… but since they come from the whole oat kernel, they’re less processed, more flavorful and pack more B-vitamins and fiber than regular rolled oats. Dark chocolate adds a rich flavor and powerful, vitamin-like flavonoids to keep your blood pressure in check. All the ingredients combine with the lime to create a thick, creamy pudding everyone will love.

Here goes the recipe:

Dark Chocolate and Lime Pudding by ChefMD®

Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Calories: 183 per serving (32% from fat)

Ingredients:
1-1/4 cups low-fat soy milk
3/4 cup canned lite coconut milk
1/3 cup quick-cooking steel cut oats, such as McCann’s brand
2 tablespoons muscovado sugar
2 tablespoons fresh lime juice
1 ounce dark chocolate, chopped
3/4 teaspoon finely grated lime peel

Preparation:
In a medium saucepan, combine soy milk, coconut milk and oats. Bring to a simmer over medium-high heat, stirring frequently. Reduce heat to low; simmer, stirring constantly, 7 minutes (mixture will be thin). Remove from heat; stir in sugar and lime juice. Let stand in saucepan uncovered 10 minutes or until slightly thickened. Transfer to bowls; top with chocolate and lime peel. Serve warm, at room temperature or chilled.

Substitutions:
Turbinado sugar (a minimally-refined sugar) may replace the muscovado (an unrefined dark sugar) and fat free or 1% milk may replace the soy. Dark chocolate is optimally 70 percent or higher in cacao.

*Tip:
Look for muscovado sugar at Whole Foods markets and health food stores. Organic turbinado raw cane sugar is found in many supermarkets. Seek out artisan chocolate makers in the U.S. who are doing amazing work: veregoods.com and Jacques Torres in New York City, Vosges chocolate in Chicago, DeVries chocolate in Denver, Fiori in Seattle. We love chocolate.

Nutritional Analysis Per Serving:
Total fat (g): 6.7; Fat calories (kc): 61; Cholesterol (mg): 0.5; Trans fatty acids (g): 0; Saturated fat (g): 5; Polyunsaturated fat (g): 0.3; Monounsaturated fat (g): 0.2; Fiber (g): 3; Carbohydrates (g): 26.5; Sugar (g): 11; Protein (g): 5 ; Sodium (mg): 69; Calcium (mg): 94.

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