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BASIC VANILLA PUDDING




Source of Recipe


The AUSSIE Low Carb Gourmet Tony Blakemore August. 2001
3/4 cup splenda
3 tbsp Arrowroot
3 cups cream -- (half and half)
4 egg yolks -- beaten
1 tbsp butter
1 1/2 tsp vanilla

In heavy medium sized saucepan combine sweetener and arrowroot. Stir in cream. Cook and stir over medium heat til mixture is thickened and bubbly.
Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of hot mixture into beaten egg yolks or eggs.
Return all of the egg mixture to the saucepan. If using egg yolks, bring to a gentle boil; if using whole eggs, cook til nearly bubbly, but do not boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat.
Stir in butter and vanilla. Pour pudding into a bowl. Cover the surface with clear plastic wrap to prevent a skin from forming on the surface.
Chill. Do not stir. Makes


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Per Serving (excluding unknown items): 274 Calories; 26g Fat (83.3% calories from fat); 4g Protein; 8g Carbohydrate; trace Dietary Fiber; 189mg Cholesterol; 51mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Fat.