---------- Recipe via Meal-Master (tm) v8.02
  Categories: .cl, Holidays, Desserts, Puddings, Microwave
       Yield: 4 servings
 ------------------------------VANILLA PUDDING------------------------------
       3 T  Sugar
       2 T  Cornstarch
       1 c  Low-fat (2%) milk
       1 sm Egg, lightly beaten
       1 t  Vanilla extract
 -----------------------------CHOCOLATE PUDDING-----------------------------
       3 T  Sugar
       2 T  Cornstarch
       1 c  Low-fat (2%) milk
       1 sm Egg, lightly beaten
       1    1-oz square semisweet
            -chocolate, finely chopped
     1/2 c  Fresh strawberries or
            -raspberries (opt.)
   1. Prepare Vanilla Pudding: In 1-quart microwave-safe bowl, combine
   sugar and cornstarch. Stir in milk until well blended and cornstarch
   is dissolved. Microwave, uncovered, on high (100 percent) 2 1/2 to 3
   minutes, or until mixture boils and thickens, whisking after every
   minute. Stir in egg until well blended. Microwave on medium (50
   percent) 30 seconds; stir in vanilla and set aside.
   2. Prepare Chocolate Pudding as in step 1, substituting the chocolate
   for vanilla. Stir chocolate into pudding mixture until completely
   melted and blended.
   3. Set aside Vanilla and Chocolate Puddings until barely warm. Pour
   one quarter of each pudding simultaneously into each of 4 small
   dessert bowls. With fork, swirl each pudding mixture to marbleize.
   Refrigerate Black and White Puddings at least 40 minutes. Garnish
   with berries, if desired, and serve.
   Country Living/December/92 Scanned & fixed by Di Pahl & <gg>