Chocolate Pudding

We've found that, while instant pudding mixes don't seem to mask the flavor that the soy milk gives them, the cook and serve kinds do. Thus, if you have a craving for pudding you could just try one of those. This recipe, however, is also very good, less expensive, and a quick fix for times when you want something sweet but don't have anything around.

Combine first four ingredients in a saucepan (you may want to dissolve the corn starch and cocoa in a small amount of the soy milk first). Cook over low heat until thickened, stirring constantly. Add the vanilla and margarine. Serve warm or cold. A nice variation (which is actually the way we normally make it) is to substitute 1/4 c peanut butter for the margarine.