Delicious and Healthy Chocolate Pudding

Lightly beat egg whites in a small bowl. In a large bowl, mix together cocoa and cornstarch. Add 3/4 cups of the milk and whisk mixture until smooth. In a large saucepan, mix together the rest of the milk, the Splenda and the salt. Bring to a boil over high heat, whisking continuously.

Remove from heat. Whisk the cocoa mixture into the milk mixture. Bring to a boil over medium-high heat. Boil for 2 minutes while whisking continuously. Remove from heat. Slowly whisk 1 cup of the hot cocoa mixture into the egg whites. Pour this mixture back into the pan and cook over medium-high heat, whisking continuously and being careful not to allow the mixture to boil.

Remove from heat. Add vanilla. Mix well. Pour into 4 serving dishes. Cool to room temperature. Cover with waxed paper that has been cut to fit the serving dishes (this prevents the pudding from getting a skin). Refrigerate for 1 hour. Garnish with berries, mint leaves and cocoa.