Instructions: Combine the skim milk, milk powder, cocoa, and sugar in a 3-quart stainless steel saucepan. Bring to a boil on high heat, stirring constantly. Lower heat to prevent the mixture from boiling over. Add the cornstarch mixture gradually while stirring at the same time. When the milk thickens to the consistency of cake batter, which happens almost immediately, remove and set aside. (If the milk does not thicken easily, add 1 Tbl. cornstarch mixed with 2 Tbl. cold milk.) Stir in the vanilla extract. Pour the mixture into a fancy serving dish and allow to cool. Refrigerate for at least 3 hours to enable the pudding to set. When the pudding feels firm (test by tipping the bowl gently), garnish with cherries or your favorite fat-free topping. Serve.

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