Diabetic Cafe Au Lait Pudding Recipes

Steps:

• Follow the directions on the package for preparing the vanilla pudding: add 2 cups of cold milk and pudding mix in a bowl and whisk for two minutes.
• In a separate bowl, prepare the chocolate pudding.
• The directions call for 2 cups of milk. Instead, put in 1½ cups of milk and ½ cup of chilled coffee and pudding mix in a bowl and whisk for two minutes.
• Transfer about 4 tablespoons of the vanilla and 4 tablespoons of the chocolate pudding to a third bowl.
• Add 2 more tablespoons of coffee to this batch.
• Whisk this batch.
• It should appear a few shades lighter than the chocolate pudding's color.
• Discard the remainder of the coffee (or drink it).
• Layer in cups or parfait glasses. Refrigerate for five minutes. Garnish with whipped cream and or a sprinkling of coco, if desired, before serving.

Steps:

• Follow the directions on the package for preparing the vanilla pudding: add 2 cups of cold milk and pudding mix in a bowl and whisk for two minutes.
• In a separate bowl, prepare the chocolate pudding. The directions call for 2 cups of milk. Instead, put in 1 1/2 cups of milk and 1/2 cup of chilled coffee and pudding mix in a bowl and whisk for two minutes.
• Transfer about 4 tablespoons of the vanilla and 4 tablespoons of the chocolate pudding to a third bowl. Add 2 more tablespoons of coffee to this batch. Whisk this batch. It should appear a few shades lighter than the chocolate pudding's color. Drink the remainder of the coffee.
• Layer in cups or parfait glasses. Refrigerate for five minutes. Garnish with whipped cream before serving.

Steps:

• Whisk all ingredients in a medium saucepan on low heat.
• Bring to a simmer, stirring constantly.
• Cook until mixture starts to thicken, 3 or 4 minutes.
• Pour into cups and chill 2 or 3 hours.

Steps:

• Mix together the carrot, prunes, apricots, raisin mixture and grated orange and lemon zest.
• In a separate bowl beat together the sugar and butter until light and fluffy, gradually beat in the eggs; stir in all the remaining ingredients including the fruit, cover and refrigerate overnight.
• Spoon into a 900g/2lb pudding basin, cover with a pleated piece of greaseproof paper and secure with string.
• Steam for 3 hours, ensuring that the pan does not boil dry.
• Serve hot.

Steps:

• Whisk together milk, coffee granules, cornstarch, 1/4 cup sugar, and a small pinch of salt in a heavy medium saucepan. Bring to a boil over medium heat, stirring occasionally, then boil 1 minute, stirring constantly. Transfer to a metal bowl set in an ice bath and cool, stirring often, about 10 minutes. Pour into cups or ramekins and chill, uncovered, 20 minutes.
• Beat cream with vanilla and remaining 2 tablespoon sugar using an electric mixer just until soft peaks form. Spoon whipped cream onto puddings and dust cream lightly with cinnamon.

Steps:

• Place coffee granules into coffee cup/mug.
• In small saucepan, heat milk, sweet-n-low, and cinnamon over medium-low heat until it reaches a simmer.
• Pour into coffee cup, stir well and enjoy!

Steps:

• Stir all ingredients together in a medium sized saucepan.
• Heat the mixture until hot but not boiling.
• Reduce the heat to a simmer and cook for 10 to 15 minutes, stirring often. The pudding will be thick and creamy.
• Don't cook until dry because it will thicken a bit more when cooled.
• Divide between two ramekins. Serve warm.
• Makes two 1/2 cup servings.