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
*1 can (12 oz.) FF evaporated milk
*1 can (15 oz.) pumpkin pie filling (I would assume just the 100%
*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
1/2 cup Splenda
1/4 cup brown sugar Twin
1/4 cup sugar-free maple syrup
2 cups water
1 stick cinnamon
6 slices whole wheat bread, toast, cubed
2 apples, peeled and sliced
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 sautÃ©
Preheat oven to 325F. Butter two ramekins and set aside. Be sure to get the corners.
Lightly sautÃ© 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 soufflÃ© 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 crÃ¨me 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