Low-fat pudding

I know I start a lot of my posts with "A couple weeks ago..." but I've had a busy beginning of the year, and am sorely behind on getting everything on here.

So again, I still start with "A couple weeks ago...". I hosted game night, and thought I'd make a couple desserts.

I know a few of my friends are health conscious, and as a dessert lover, I fully understand this conundrum. I found a good little recipe for low fat pudding, and it also makes me happy that it is vegetarian friendly (read: no gelatin).

I made a little boo boo by not getting the fat free evaporated milk when at the store (I picked up 1% instead), but it still worked out great, and has a full texture when eating, without the full calories of a home made pudding that has cream.

Also, the lactose intolerance factor. Man, life is so sucky sometimes.

My table was covered in board games, so I was lacking space to get some good photos. One of the better images I got, was when I propped up one of my puddings on my game box to get a clearer picture.

What I also like about this recipe is the ease in separating them into 2 fractions, so make a white chocolate and dark chocolate pudding.

Low-Fat Chocolate Pudding (adapted from Food Network)

1/3 cup agave nectar
2 tbsp corn starch
salt
2 12 oz cans evaporated milk, 1%
2 egg whites
1 tbsp + 1 tbsp vanilla extract
1/4 cup white chocolate chips
1/4 cup cocoa powder
1/4 cup milk chocolate chips 

1. In a saucepan, whisk together agave nectar, corn starch and salt. Add evaporated milk and egg whites.
2. Whisk over medium heat until it begins to thicken and bubble. Remove from heat and add 1 tbsp vanilla extract.
3. Pour 1/3 of mixture into a bowl and add remaining vanilla extract and white chocolate chips. Stir until melted and combined.
4. To remaining 2/3 of mixture, add cocoa powder and milk chocolate chips. Stir until melted and combined.
5. Divide milk chocolate pudding into 6 dishes, top with white chocolate pudding.
6. Cover with saran wrap and let set in fridge at least 2 hours.