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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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A spoonful of Pat Coauette's pudding, with its pineapple and coconut flavor and sunny orange color, is a sweet reminder of warmer climates. This is especially good in summer because it's so refreshing, she writes from Crookston, Minnesota. Ingredients:
1 can (8 ounces) unsweetened crushed pineapple |
1 package (0.8 ounces) sugar-free cook-and-serve vanilla pudding mix |
2/3 cup nonfat dry milk powder |
1 cup orange juice |
1/2 teaspoon coconut extract |
1/2 cup miniature marshmallows |
1/2 cup reduced-fat whipped topping |
4 teaspoons flaked coconut, toasted |
Directions:
1. Drain pineapple, reserving juice; set pineapple aside. Add enough water to reserved juice to equal 3/4 cup. In a saucepan, combine the pudding mix, milk powder, orange juice and juice mixture. Cook and stir until mixture comes to a full boil. Remove from the heat; stir in coconut extract. Cool for 5 minutes. Stir in marshmallows until melted. Fold in pineapple. Transfer to four individual serving dishes. Cover and refrigerate for 2 hours. Garnish with whipped topping and coconut. Yield: 4 servings.
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