Assorted Desserts

[recipelover]

I have started experimenting with the sugar-free puddings. These recipes are quick and easy and taste more like desserts than plain pudding. My quantities are guesses, since I just pour or dump some of the ingredients in. I have tried my 3 favorite flavors first, but you can be creative with this same recipe to make your favorites.

These would work well for company served in fancy glasses (like martini glasses), but I just use custard cups for us. You could make them even fancier by putting a small dollop of Cool Whip on each one sprinkled with something that matches the type of pudding served (like grated chocolate or chopped nuts).

Peanut Butter Cup pudding

In a bowl combine: 2 c. skim milk and about 1/4 c. natural chunky peanut butter
Beat together with a mixer.
Add sm. box of instant sugar-free chocolate pudding mix and beat for 2 minutes according to pkg directions
Fold in about 1/2 or 2/3 cup Light Cool Whip

Pour into serving dishes and chill.

Eggnog pudding
(because I loved Eggnog shakes at Culvers and DQ)

In a bowl combine: about 2-3 T. of Davinci sugar-free Eggnog syrup and then enough skim milk to measure 2 cups
Add sm. box of instant sugar-free vanilla pudding mix, about 1/2 tsp. cinnamon, and 1/4 tsp. nutmeg and beat for 2 minutes according to pkg directions
Fold in about 1/2 or 2/3 cup Light Cool Whip

Pumpkin pudding
(because I loved Pumpkin shakes)

In a bowl combine: 2 cups skim milk and about 2-3 T. canned pumpkin.
and beat for 2 minutes according to pkg directions
Add sm. box of instant sugar-free vanilla pudding mix, about 1 tsp. pumpkin pie spice and beat for 2 minutes according to pkg directions
Fold in about 1/2 or 2/3 cup Light Cool Whip

My next creative attempts:
vanilla pudding, key lime juice, cool whip
vanilla pudding, rootbeer extract, cool whip
chocolate pudding, coffee Davinci syrup and almond syrup, cool whip
chocolate pudding, mint Davinci syrup, cool whip

[canadianbeacher]

You are so freaking creative it hurts!!!! (in a good way )

I will try these when my family comes next week-1/2 are on SB, so it will be fun to give them some fun desserts! Thanks for your creative efforts and the fact that you share them with all of us whoa re a little afraid to try "new" things in case they might not be good!

[recipelover]

so easy to make and easy to be creative with flavors

bump

[ami]

Here are more homemade pudding recipes for you to think about and try them

Pumpkin Pudding- Phase 2

1/2 c. cottage cheese
2 oz. ff cream cheese
1/2 c. pumpkin (puree, not the pumpkin pie filling that's sweetened)
2 T. sugar free maple syrup
1 t. pumpkin pie spice (or more to taste)

Blend in blender or food processor the cottage cheese and cream
cheese until smooth. Add pumpkin, sf maple syrup and spices....mix
until well blended. Pour into 2 bowls and chill. Top with 2 T. ff
cool whip if desired.

This could be made with 6 oz of cream cheese and no cottage cheese,
but it is a LOT richer like cheesecake. I find the cottage cheese
cheaper to use, and like it a little less rich like pudding
=======
A variation to the above recipe:
Pumpkin Pudding - Phase 2
*1 pkg. (5.1 oz) vanilla instant pudding and pie filling mix (SF of
course).
*1 can (12 oz.) FF evaporated milk
*1 can (15 oz.) pumpkin pie filling (I would assume just the 100%
pumpkin)
*1 tsp. pumpkin pie spice

Beat together pudding and milk. Refrigerate 5 minutes. Mix in pumpkin
and spice. Refrigerate 10 minutes.

Makes 8 servings
per serving: 123 cal. 0 grams fat. 2 grams fiber

======
Coconut Pudding - Phase 2
It makes 4 servings

1 (4 oz) package of sugar-free instant vanilla pudding
2 cups skim milk
1 tsp. coconut extract
1 Tbs. coconut flakes

In a medium mix pudding and milk. Stir well.
Stir in coconut extract and coconut.
Evenly spoon the mixture into 4 dessert dishes.
Refrigerate for at least 30 minutes.
=======
Mexican-style Bread Pudding - P2
Serves 6

1/2 cup Splenda
1/4 cup brown sugar Twin
1/4 cup sugar-free maple syrup
2 cups water
1 stick cinnamon
1 clove
6 slices whole wheat bread, toast, cubed
2 apples, peeled and sliced
1-cup raisins
1 cup chopped almonds, blanched
1/2 cup shredded mozzarella cheese

Preheat oven to 350F.
In a 2-quart saucepan, combine sweeteners, cinnamon and clove.
Bring to a boil and cook for 10 minutes.
Remove mixture fro heat and discard spices.
Spray an 8x8-baking dish with cooking spray.
Cover with a layer of toasted bread cubes.
Follow by a layer of apples, then a layer of raisins, almonds and shredded cheese.
Pour the syrup mixture over top, making sure to distribute it evenly.
Cover with aluminum foil and bake for 30 to 45 minutes or until apples are tender and cheese is golden brown.
Serve warm with a dollop of sugar-free cool whipped and a dusting of ground cinnamon.
======
CHOCOLATE WALNUT BEAN PUDDING - P1

For 2 servings:
1 oz. Toasted walnut pieces
1 c. white beans (baby navy, white kidney beans, any mild flavored white bean), mashed
1 1/2 tsp. Unsweetened cocoa powder
1/4-1/2 tsp. Vanilla
1/4 c. water
8-10 drops liquid Stevia sweetener or artificial sweetener of choice

Mix cocoa powder with a small amount of water in small sauce pan. Add remaining water and mashed beans. Cook on medium-low heat until creamy, 5-7 minutes. Pudding will be a bit lumpy because of bean skins, this can be avoided by using a blender on beans before adding. Stir in vanilla, add sweetener to taste. Divide into 2 portions, sprinkle with toasted walnut pieces. Serve warm.
This recipe makes 2 small servings, but if eaten slowly, quite satisfying.
The pudding skins over quite quickly, this disappears when stirred.
======
Apple Bread Pudding With Port Wine Sauce - P2 and 3

2 large eggs + 1 egg white, beaten
1 cup milk
2 Tbsp brown sugar, packed (Use the Splenda substitute method if you wish)
1/4 tsp ground cinnamon
1/4 tsp vanilla extract
1 1/2 cups whole wheat bread, cut into rounds and dry (about 6 slices cut to fit ramekins)
1 apple, cored and sliced (Fuji or Braeburn or Golden Delicious)
1 tsp port wine
margarine for sauté

Preheat oven to 325F. Butter two ramekins and set aside. Be sure to get the corners.
Lightly sauté the apple slices. Deglaze the pan with 1 tsp port wine and set aside.
Layer bread and apples in ramekins and set aside.
In a stainless bowl combine eggs, milk, sugar, cinnamon, and vanilla. Whisk until all blended. Divide egg mixture between the two soufflé cups. Place in oven and bake 15-30 minutes, until a knife comes out clean when inserted into the center.
Remove from oven when done and let rest for a minute. Loosen the sides with a paring knife and unmold onto serving plates. Garnish with the port crème sauce, and serve warm.
NOTE: Do not make this too far ahead of time. It will rest in the refrigerator for about an hour before dinner is complete, but I wouldn't go much longer than that if possible.
======
Happy pudding cooking

[Just2BeThin]

Wow, I'm so excited! I love pudding almost as much as I love muffins...

[tweetysweety]

Pear Pudding(6 servings)

4 large eggs, separated
5 tablespoons splenda
1 tablespoon ground cinnamon
2 pounds D' Anjou pears, peeled, stemmed, cored, seeded, and grated
1 lemon, zested
nonstick spray, to prepare the pan
Plain fresh ww bread crumbs

Preheat the oven to 400 degrees F.
Beat the yolks with the sugar and cinnamon, then fold in the grated pears and lemon zest.
Beat the egg whites to stiff peaks, and fold them into the fruit mixture.
spray a pudding mold or quiche pan and sprinkle with bread crumbs.
Turn the fruit mixture in to the pan and level with a spatula.
Place the pan in a water bath and bake for 20 minutes, and serve cool or cold.

Brown Basmati Rice Pudding with Toasted Coconut
makes 12 (1/2-cup) servings

1/2 cup brown Basmati rice, rinsed
2 cups milk
1/2 cup water
1 pinch salt
2 teaspoons powdered gelatin
2 tablespoons cold water
1/2 tbsp vanilla extract
4 yolks
3/8 cup splenda
1/2 cup lite coolwhip
1/2 cup toasted coconut (unsweetened)

Bring rice, 1/2 cup of the milk, water and salt to a boil then turn down to low and cover tightly with foil. Cook until all the moisture is absorbed, about 15 minutes. Let sit turned off with foil still on for 5 more minutes. In a small bowl soak the powdered gelatin with the 2 tablespoons of water. In a saucepan bring the remaining 1 1/2 cups milk to a boil with the vanilla . Let sit 15 minutes to infuse. Whisk the yolks with the sugar then temper with the hot milk mixture. Return to the heat and cook gently to thicken. Meanwhile, soak the gelatin in cold water. Remove thickened egg yolk mixture from the heat and add the sponged gelatin. Stir to melt the gelatin then strain into a bowl and stir in the rice. Place over ice water and stir to cool and thicken. As it starts to thicken but before it's too set, fold in the whipped cream and toasted coconut and pour into small dishes. Chill.

i just like rice pudding a lot...i figured that its 1/2 cup for 12 servings and so its ok for P2.

Please tell me if anything is non SBD friendly here....

[caterpillar]

Mmmm...

That brown rice pudding could be done without the gelatin, right? (For a vegetarian version). I'm guessing it would just be a little "looser", but the taste would be the same.

[ami]

Chocolate Raspberry Dessert – P2
Serves 8

1 package fat-free cream cheese
1 cup fat-free half and half
1/3 cup no-sugar added strawberry preserves
1/3 cup Splenda
1 package (1.4 ounces) instant sugar-free chocolate pudding mix
1 cup no-sugar added whipped topping
¼ cup semi-sweet chocolate chips, melted
½ cup fresh raspberries

In a blender or mixer, combine cream cheese with half and half, Splenda and preserve.
Add pudding and mix well. Fold in whipped topping.
Pour into a 9-in. pie plate or individual serving dishes.
Drizzle with melted chocolate.
Cover and freeze for 8 hours or overnight.
Let stand at room temperature for 20 minutes before serving.
Garnish with raspberries.

From the Low Sugar cookbook

[recipelover]

Just copying in a bread pudding recipe:

DIY Bread Pudding, P3 or P2 with the right bread [posted by A-Rod]

We have a family recipe for a chocolate-croissant bread pudding with a vanilla custard that is to die for ... probably because the custard is made from egg yolks, heavy cream, vanilla beans, and sugar. I found a great substitute for the custard ingredients that is much healthier, and tastes just like the original.

Using the basic custard and toast recipe, you can add different types of fruits or chocolate or spices to create a new recipe every time.

Custard Ingredients:
1 can evaporated skim milk
2 whole eggs or appropriate measure egg substitute
1/2 cup Splenda or sweetner of your choice
2 tsp. vanilla extract or 2 vanilla beans

Bread:
Our original recipe uses croissants or brioche. I have also made this with challah, and it is excellent - a whole wheat challah might work nicely. It is also good with a crusty dinner bread - sourdough or multigrain or a light whole wheat would be good.

Additions:
- Semisweet chocolate, either chips or chopped baking squares
- Dried cranberries simmered in a little orange juice
- Raisins and chopped apples
- Lightly sweetened berries
- Cocoa powder [add 1/4 cup to custard mixture along with an additional 1/4 cup sugar]

Preheat oven to 350. Cut bread/croissants into 1" cubes. Spread in a single layer on a baking sheet and toast for 10 minutes, turning once to prevent burning. Set aside.

In a bowl, mix milk, eggs, sweetner, and vanilla. If using vanilla bean, heat the milk over low heat, halve the beans lengthwise, scrape out the tiny seeds, and whisk seeds and bean pods into the milk. Let simmer for a few minutes to infuse the flavor, discard the bean pods, and let cool before mixing with eggs and sweetner. The vanilla bean does add a more intense flavor, but they are sometimes expensive.

We have always cooked these in one-serving ramekins [you can buy these inexpensively at places like Target and Walmart]. Allegedly, you can use a larger baking dish and spoon out the servings, but the ramekins make a very attractive presentation, and are useful to have in the kitchen.

So, here's where the variation comes in. You can add pretty much anything you want to the pudding as far as chocolate, fruit, etc.
- Our original recipe called for a layer of semisweet chocolate [either chips or chopped baking squares] in the bottom of the ramekin [maybe 2-3 tbs. of chocolate depending on the size of your ramekins]. From there, fill the ramekin with toasted bread cubes and pour enough custard over the top to submerge the bread.
- If you're adding things like cranberries or apples, it's easier to mix them with the bread before filling the ramekins, then add the custard.

Place the ramekins in a large baking dish. Fill the dish with about 1/2" of water. Place in a 350-degree oven for about 40 minutes, until the puddings are firm. Excellent served warm or at room temperature.

[recipelover]

Posting this here as well as in one of the bean cake threads:

I took this from the bean muffin thread and tried it last night. It was originally posted by Angedf2 and I made a couple of changes. It was delicious and right away I was thinking of variations:

1--use sugar-free chocolate pudding instead of the banana pudding
2--add a layer of sliced bananas between the pudding the the Cool Whip
3--add a little cocoa to the batter and use sf chocolate pudding for a real chocolate fix
4--use sf butterscotch pudding and use Chocolate whipped topping.
5--can add chopped peanuts sprinkled over the top
6--use other nut butters in place of the peanut butter
-------------------------------------------

No Flour Chocolate Chip Banana Peanut Butter Dessert, Phase 2 (because of the pudding)
(originally posted by Angedf2, but changed by recipelover)

1 (14 1/2 or 15 oz.) can great northern beans (or cannelini), rinsed & drained
4 large eggs
1 tsp baking powder
1 tsp. vanilla
1/2- 3/4 c. bulk splenda
3 T. SB friendly oil
4 T. natural peanut butter (smooth or chunky)

Blend all ingredients in blender until smooth. (I use this order to help the blender completely blend everything together: 2 eggs, pbutter, beans, bpowder, vanilla, splenda, oil and then 2 remaining eggs)

Stir in 1/4 c. dark chocolate chips.
Bake in a sprayed 8X8 pan for 25 min at 350.
Let cool for about 10 min; poke holes in top (I used a wooden spoon handle).
Spread sf/ff banana pudding (made as directed on pkg.) on top.
Put a layer of Light Cool Whip over the top.
Chill in refrigerator.

[melrosegirl]

I made Chocolate Pudding Pops today. Place the pudding into small cups, insert a popsicle stick in the center and freeze for about 5 hours.

It tasted okay but maybe I would double the amount of milk next time because I really don't like the thick consistency of pudding.

[recipelover]

Just copying in a recipe for one of our readers:

Mock Rice Pudding (4 servings) Approx 150 cals per serving., P2 [posted by Throat_Grinder]

1 cup quinoa, rinsed
2.5 cups soy milk (I use a sf soy local brand)
1 pinch salt
1 tablespoon nut butter (your choice)
2 tablespoons honey ( You can sub splenda or what ever floats your boat)
1 tablespoon of corn starch (If needed)
1 tablespoon vanilla extract (Or what ever extract you enjoy)
1/2 teaspoon ground cinnamon

1) I rinsed off the Quinoa in cold water for a minute or so.
Bring the soy milk and salt to a boil (Be careful , the milk will boil over) Add the quinoa, stir. Bring to a low simmer, and cap. Wait a minute or two, or boil over is immenient.

2) Stir every 5 minutes.

3) After 20 minutes, add your sweets, then your nut butter, stir and let cook for 2 minutes. Add your extracts at the end, and stir. All the while maintain a low slow boil - If the pudding looks loose, it will thicken upon cooling. taste it - if it needs to be sweeter, add more sweetner. need more nut butter, add it now (just remember the cal count goes up with all the added delicious extras! - If you want a solid "breadpudding" - add the cornstarch, (dissolved in water first) Boil cornstarch, and stir. Cook a minute longer, then turn off.

I let mine cool for an hour, then put in fridge. Came back, and tried it.

I have been craving bread pudding, so texturally this fits the bill. The quinoa is soft like couscous, but has a snap to it, due to a thin 'shell' that falls of the grain, but it is by no means hard. It was stiff enough to slice, and serve. I dusted with cinnamon and enjoyed. You can add nuts and dried fruit if you want more sweetness, but thats up to you.

I used peanut butter & 2 tblsp of honey & equiv of 1 tsp of sweet & low, and I used pure almond extract & vanilla extract in it.

Prep/cook time: 30 mins start to finish

(I adopted the recipe from a vegan site that used real sugar and honey as well as raisins and apple juice.)

[dalicias23]

Is the PB pudding P1 friendly??:) It sounds absolutely delicious!!

[nygirl22]

Is the PB pudding P1 friendly??:) It sounds absolutely delicious!!

this one? Peanut Butter Cup pudding

In a bowl combine: 2 c. skim milk and about 1/4 c. natural chunky peanut butter
Beat together with a mixer.
Add sm. box of instant sugar-free chocolate pudding mix and beat for 2 minutes according to pkg directions
Fold in about 1/2 or 2/3 cup Light Cool Whip

Pour into serving dishes and chill.


No, sorry. the pudding is for phase 2

[recipelover]

For Phase 1, try the PB Fudsicle Dessert (a delicious sinful tasting treat). Here is the link:
http://www.southbeach-diet-plan.com/for ... hp?t=14480