Milk Raspberry Pudding

2 cups low fat chocolate milk, divided
1 cup frozen raspberries
3 tablespoons cornstarch
2 tablespoon unsweetened cocoa powder
2 tablespoons granulated sugar
1/4 teaspoon salt
1 egg yolk
Fresh raspberries, optional

1.Place 1 1/2 cups chocolate milk and raspberries in a blender and process until smooth. Strain the mixture into a medium saucepan. Bring to a boil.

2. Whisk together the cornstarch, cocoa powder, sugar, and salt in a large bowl until well combined. Whisk together the remaining 1/2 cup chocolate milk and the egg yolk and add to the cornstarch mixture, stirring well. Slowly add half the hot milk to the egg yolk mixture, stirring with a whisk.

3. Return the milk mixture to the pan and bring back to a boil. Reduce the heat and simmer, stirring constantly, for 1 minute or until thick.

4. Spoon the pudding into 6 small bowls, cover surface with plastic wrap and chill in the refrigerator. Serve with fresh raspberries on top as desired.