Butterscotch Pudding

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.

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

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.

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

CALORIES 281 (20% from fat); FAT 6.3g (sat 4.1g,mono 1.5g,poly 0.4g); IRON 1mg; CHOLESTEROL 79mg; CALCIUM 190mg; CARBOHYDRATE 51.5g; SODIUM 300mg; PROTEIN 5.5g; FIBER 0.1g

Cooking Light, JANUARY 2008

Double Mango Pudding

3 Mangoes, peeled and divided
2 1/4 cups water, divided
1/2 sugar
1 Tbs unflavored gelatin
1/4 cup whipping cream

Coarsely chop 2 mangoes. Dice the remaining mangoes.

Combine coarsely chopped mangoes and 1/4 cup water in a blender; process until smooth. Press puree through a fine sieve over a bowl; discard solids.

Bring 3/4 cup water to a boil in a medium saucepan. Add sugar to pan, stirring until dissolved. Remove from heat. Stir in the remaining 1 1/4 cups water. Sprinkle unflavored gelatin over water in the saucepan; let stand 1 minute. Add the mango puree, stirring with a whisk. Pour the mixture evenly into each of 8 (6 oz.) ramekins or custard cups. Cover and chill overnight or until set. Top evenly with diced mango.

Place cream in a medium bowl; beat with a mixer at high speed until stiff peaks form. Serve with pudding.

Yield: 8 servings
(Serving size: 1 ramekin and 1 Tbs whipping cream)

From Cooking Light, Jan/Feb 2009.

Chocolate Cookie Pudding - Cooking Light

Ingredients

1 (5.9-ounce) package chocolate instant pudding mix
2 cups milk
1 (3-ounce) package cream cheese, softened
1 (8-ounce) container frozen whipped topping, thawed
16 double-stuffed cream-filled chocolate sandwich cookies, crushed (about 2 cups)
3/4 cup chopped pecans, toasted
Preparation
Whisk together chocolate instant pudding mix and 2 cups milk for 2 minutes. Cover pudding, and chill 5 minutes.

Stir together cream cheese and whipped topping, blending well.

Place 1 cup crushed cookies evenly on bottom of an 8-cup bowl. Spread half of cream cheese mixture over crushed cookies; sprinkle with half of pecans. Spread all of pudding evenly over top; spread remaining cream cheese mixture evenly over pudding. Sprinkle with remaining cookies and pecans. Chill until ready to serve.

Note: For testing purposes only, we used Oreo Double Stuf for double-stuffed cream-filled chocolate sandwich cookies.

Mocha-Chocolate Cookie Pudding: Crush 16 coffee-flavored cream-filled chocolate sandwich cookies. Stir 2 tablespoons strong brewed coffee into cream cheese mixture. Omit pecans. Proceed as directed.

Note: For testing purposes only, we used Double Delight Oreo Coffee 'n Creme for sandwich cookies.

Chocolate-Peanut Butter Cookie Pudding: Crush 16 peanut butter cream-filled chocolate sandwich cookies. Substitute 1/4 cup creamy peanut butter for cream cheese and 1 cup chopped dry roasted peanuts for pecans. Proceed as directed.

Note: For testing purposes only, we used Double Delight Oreo Peanut Butter & Chocolate for sandwich cookies.

From Cooking Light
Yield
Makes 6 to 8 servings
Southern Living, AUGUST 2003