Vanilla Pudding With Splenda |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is a good basic recipe. I have found that when I've tried Splenda for Baking there is a bitter aftertaste. So, I thought, hmmm, why don't I stir it in at the end? Voila! Ingredients:
1 1/2 cups milk |
1 1/2 tablespoons cornstarch or 1 1/2 tablespoons potato starch |
1 egg, slightly beaten |
1 tablespoon butter |
1 teaspoon vanilla extract |
1/2 cup splenda granular (or equivalent) |
Directions:
1. In a large saucepan, over medium heat, stir together milk and cornstarch; continue stirring until mixture thickens and begins to boil (don't stop stirring for too long or cornstarch will cake on bottom of pot).
2. Remove from heat.
3. Stir 2 large spoonfuls into egg and stir to temper egg; add egg to milk mixture, return to heat and stir until egg is cooked through, about 3 minutes.
4. Turn off heat and stir in butter and vanilla.
5. Stir in Splenda; use more to taste.
6. Chill until serving.
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