2 egg whites
2/3 cup unsweetened cocoa powder
2 tbsp. cornstarch
2 1/4 cup skim milk, divided 
1/2 cup granulated sugar
1/8 tsp. salt
1 tsp. vanilla extract
Fresh strawberries, mint leaves, and unsweetened cocoa powder for garnish

From Kelly-Ann
 
 
 
 
 
 
 
 

In a small bowl, lightly beat egg whites and set aside.
In a large bowl, combine 2/3 cup of cocoa and cornstarch. Whisk 3/4 cup of milk into cocoa mixture until completely 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 med. high heat; boil for 2 min. whisking constantly.
Remove pan form heat.

Gradually whisk 1 cup of hot cocoa mixture into the egg whites. 
Pour mixture back into pan.
Cook over med. low heat for 2 min. whisking constantly.
Don not boil.
Remove pan from heat.

Add vanilla; blend well.
Pour pudding into serving dishes.
cool to room temperature.
Cover and chill for 1 hour.
Garnish with berries, mint leaves, and cocoa.