Cooking Light Butterscotch Pudding |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From the January 2008 Cooking Light magazine. Vitamin D aids Calcium absorption in dairy foods. One serving of this dish offers about 1/5 of your daily calcium needs. Garnish with fresh grated nutmeg. Ingredients:
1 cup dark brown sugar, packed |
1/4 cup cornstarch |
1/2 teaspoon salt |
3 cups 1% low-fat milk, divided |
1 large egg, lightly beaten |
1 large egg yolk, lightly beaten |
1 tablespoon butter |
1 teaspoon vanilla |
6 tablespoons frozen reduced-calorie whipped topping, thawed |
Directions:
1. Combine first three ingredients in a saucepan. Gradually add 2 cups milk; stir with a whisk until blended. Cook mixture to 180 degrees or until tiny bubbles form around edge (do not boil.
2. Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk.
3. Gradually add 1 cup of hot milk mixture to egg mixture, stirring constantly with a whisk. Add egg mixture to saucepan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Remove from heat; stir in butter and vanilla. Place pan in a large ice filled bowl for 20 minutes or until mixture cools to room temperature; stir occasionally. Cover surface of pudding with plastic wrap. Chill. Serve with whipped topping.
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