Low Fat Chocolate Pudding

2 Egg whites

2/3 c Unsweetened cocoa powder

2 tb Cornstarch

2 1/4 c Milk, nonfat -- divided

1/2 c Granulated sugar

1/8 ts Salt

1 ts Vanilla extract

In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine cocoa and cornstarch. Whisk 3/4 cup of milk into cocoa mixture until comletely smooth.

In a large heavy saucepan, combine remaining milk, sugar, and salt. Mix well. Bring to a boil over high heat,, whisking constantly. Remove pan from heat.

Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium-high heat; boil for 2 minutes, whisking constantly. Remove pan from heat.

Gradually whisk 1 cup hot cocoa mixture into egg whites. Pour mixture back into pan. Cook over medium-low heat for 2 minutes, whisking constantly. DO NOT BOIL! Remove from heat and add vanilla; blend well. Pour into serving dishes. Cool to room temperature. Cover and chill for 1 hour. Garnish with fresh strawberries, mint leaves and a dusting of cocoa powder.