Thursday, March 10, 2011

Butterscotch Pudding

There is nothing like homemade pudding from scratch. There is much satisfaction in taking a few simple ingredients and producing such a decadent tasting treat. The recipe below makes a pudding that tastes rich and creamy, even though it is made with healthy ingredients.

I have a subscription to Prevention magazine (highly recommended) and that's where this recipe was published. My only change was to use real brown sugar instead of splenda brown sugar blend. There isn't much sugar in 4 servings so I went with the real thing. Oh, and I added 1 whole teaspoon vanilla instead of 1/2. Enjoy!

Butterscotch Pudding

2 Tbl. nonfat dry milk
1.5 Tbl. cornstarch
1/4 cup brown sugar
1 can (12 ounces) fat-free evaporated milk (NOT sweetened condensed)
1 egg, beaten
1 tsp. vanilla 
fat-free whipped topping

Whisk the dry milk, cornstarch, and brown sugar in a saucepan. While whisking constantly, gradually add the evaporated milk and egg. Set the pan over medium-high heat. Cook, whisking constantly, for 5 minutes or until thickened. Remove from the heat.

Whisk in the vanilla. Cool to room temperature and then store in an airtight container in the refrigerator for up to 3 days. Just before serving, top each serving with a dollop of whipped topping.

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