Butterscotch Pudding

Butterscotch Pudding Recipe
Randy Mayor; Jan Gautro
Vitamin D aids calcium absorption in dairy foods. One serving of this dish offers about one-fifth of your daily calcium needs. Garnish with fresh grated nutmeg.

Yield:

6 servings (serving size: 2/3 cup and 1 tablespoon topping)

Recipe from

Cooking Light

Nutritional Information

Calories 281
Caloriesfromfat 20 %
Fat 6.3 g
Satfat 4.1 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 5.5 g
Carbohydrate 51.5 g
Fiber 0.1 g
Cholesterol 79 mg
Iron 1 mg
Sodium 300 mg
Calcium 190 mg

Ingredients

1 cup packed dark brown sugar
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

Preparation

Combine first 3 ingredients in a saucepan. Gradually add 2 cups milk; stir with a whisk until blended. Cook mixture to 180° or until tiny bubbles form around edge (do not boil).

Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk.

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.

Note:

Jaime Harder, MA, RD,

January 2008
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