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    PUD: Vanilla-Nut Pudding


    Source of Recipe


    Cooking Light Magazine

    * Exported from MasterCook *

    Vanilla-Nut Pudding

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Desserts

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    6 tablespoons sugar
    2 tablespoons cornstarch
    2 cups low-fat milk -- divided
    1/2 teaspoon salt
    1 large egg -- lightly beaten
    1 teaspoon vanilla extract
    2 tablespoons pistachios -- finely chopped and
    -- toasted
    1 tablespoon blanched almonds -- finely chopped and
    -- toasted
    grated whole nutmeg -- optional

    Combine sugar and cornstarch in a medium heavy saucepan. Add 1/2 cup milk; stir with a whisk until well blended. Add remaining 1 1/2 cups milk and salt; bring to a simmer over medium heat, stirring frequently. Reduce heat to medium-low; cook 9 minutes stirring frequently.

    Place egg in a medium bowl. Gradually add hot milk mixture, stirring constantly with a whisk. Return egg mixture to pan; cook over medium-low heat 3 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla. Pour into a bowl; cover surface with plastic wrap. Cool completely. Uncover and sprinkle with nuts. Garnish with nutmeg, if desired.

    Yield: 4 servings (serving size: 1/2 cup)

    Calories 197, fat 5.4 g, protein 6.9 g, carbohydrate 30.1 g, fiber 0.7 g, cholesterol 58 mg, sodium 151 mg

    Source:
    "Cooking Light Magazine, 4/04"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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