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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Health substitution for regular pudding. I sometimes put both cocoa and peanut butter or neither. Ingredients:
1/2 cup sugar or 1/2 cup splenda sugar substitute |
1/4 cup cornstarch |
1/8 teaspoon salt (optional) |
2 cups non-dairy milk substitute |
2 egg yolks, slightly beaten |
2 teaspoons vanilla (optional) |
1/3 cup cocoa (optional) or 1/3 cup peanut butter (optional) |
Directions:
1. Instructions:.
2. Mix sugar, cornstarch, cocoa and salt in 2-quart saucepan.
3. Gradually stir in milk.
4. Cook over medium heat, stirring constantly, until mixture thickens and boils.
5. Boil and stir 1 minute.
6. Gradually stir at least half of the hot mixture into egg yolks.
7. Stir into hot mixture in saucepan.
8. Boil and stir 1 minute; remove from heat.
9. Stir in vanilla.
10. Pour into dessert dishes.
11. Cover and refrigerate about 2 hours or until chilled.
12. To Microwave: Decrease milk to 1-3/4 cups.
13. Mix sugar, cornstarch and salt in 8-cup microwavable measure or 2-quart microwavable casserole.
14. Gradually stir in milk.
15. Microwave uncovered on high 4 to 6 minutes, stirring every 2 minutes, until thickened and boiling.
16. Stir at least half of the hot mixture gradually into egg yolks.
17. Stir into hot mixture in measure.
18. Microwave on medium (50%) 1 to 3 minutes, until thickened.
19. Continue as directed.
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