3/4 c. sugar
1/4 c. unsweetened cocoa
1/4 c. cornstarch
2 c. skim milk
1/4 c. amaretto
2 tbsp. butter
3/4 tsp. vanilla extract
1/8 tsp. almond extract

Sift sugar, cocoa and cornstarch together in a heavy saucepan. Whisk together. Heat milk and amaretto together until hot but not boiling. Slowly pour hot milk over dry ingredients. Whisk well and bring to a boil over medium low heat, whisking constantly, until pudding thickens and comes to a boil. Raise heat and boil for a minute more. Remove from heat. Stir in the butter until it melts. Add vanilla and almond. Divide between 6 custard cups. Place a piece of wax paper over top of each portion and chill for at least 2 hours.

Serves 6.