Fat Free Creamy Pudding Sauce Recipes
CREAMY BUTTERSCOTCH PUDDING
Deciding to make a real homemade dessert one night, I mixed up this pudding. It's from my favorite cookbook with a few added tweaks-and much better than store-bought! -EMR, Taste of Home Online Community
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.
Nutrition Facts : Calories 221 calories, Fat 5g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 161mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 5g protein.
PLUM PUDDING SAUCE
If you don't like plain plum pudding, top it with this!
Provided by LIZZY513
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat combine margarine, sugar and the egg. Pour in milk and cook until mixture begins to bubble; be careful not to scald. Stir in flour and vanilla; mix well and serve.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 44.5 g, Cholesterol 56.3 mg, Fat 9 g, Protein 5.8 g, SaturatedFat 2.8 g, Sodium 129.7 mg, Sugar 43.5 g
FAT FREE CREAMY PUDDING SAUCE
Fat-free instant pudding mix is combined with extra milk to create a versatile dessert sauce that's flavored with a touch of cinnamon.
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 24 (2-Tbsp.) servings.
Number Of Ingredients 3
Steps:
- Pour cold milk into medium bowl. Add pudding mix and cinnamon. Beat with wire whisk 2 minutes; cover.
- Refrigerate until ready to serve. Store leftover sauce in refrigerator.
Nutrition Facts : Calories 15, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
BREAD PUDDING WITH BOURBON SAUCE (LIGHTER RECIPE)
Lightening up a favorite comfort food is easy!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In 2-quart saucepan, heat milk and margarine over medium heat until margarine is melted and milk is hot.
- In large bowl, mix sugar, cinnamon, salt, egg and egg whites with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 1 1/2-quart casserole or 8-inch square (2-quart) glass baking dish. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
- Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.
- In small bowl, mix caramel sauce and bourbon until smooth. Serve sauce over warm bread pudding. Store in refrigerator.
Nutrition Facts : Calories 320, Carbohydrate 63 g, Cholesterol 30 mg, Fiber 1 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 440 mg
EASY, CREAMY LOW-FAT RICE PUDDING
The use of short-grain sticky rice (also called glutinous rice for its texture) makes this dish creamy without the need for whole milk, cream, or butter. Cook the rice in a rice cooker, and it's even easier! You can find this variety of rice in almost any Asian market, many natural foods stores, and increasingly in the international section of mainstream supermarkets.
Provided by CHERYLAP
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Bring water to a boil in a medium saucepan. Add rice and stir; reduce to a simmer. Cover and cook until rice tender, about 20 minutes.
- Increase heat to medium; add 1 3/4 cups milk, sugar, and salt. Cook and stir until thick and creamy, 10 to 12 minutes.
- Beat remaining 3/4 cup milk with egg in a small bowl or glass measuring cup. Add 3 tablespoons of the hot rice mixture, 1 spoonful at a time, stirring each time to temper the egg. Pour mixture into the pan and stir for 1 more minute.
- Remove from heat and stir in raisins, vanilla extract, and lemon extract. Mix in cinnamon and nutmeg. Serve hot or cold.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 81.5 g, Cholesterol 33 mg, Fat 1.4 g, Fiber 2.6 g, Protein 9.3 g, SaturatedFat 0.5 g, Sodium 160.4 mg, Sugar 27.2 g
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