VEGETABLE PUDDING
Make and share this Vegetable Pudding recipe from Food.com.
Provided by jasm1525
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the potatoes, boil till soft and mash them.
- Dice the mushroom, carrot and French beans. Boil them till half-cooked. Grate the cheese.
- Mix the diced vegetables together with the mashed potato, yogurt, nutmeg powder, cheese and seasoning.
- Place the mixture in baking dish. Cover the remaining cheese on top of the pudding and bake in the oven for 10 mins at 170'C.
Nutrition Facts : Calories 205.6, Fat 4.9, SaturatedFat 3, Cholesterol 11.4, Sodium 181.6, Carbohydrate 32.8, Fiber 5.4, Sugar 6.7, Protein 8.8
VANILLA PUDDING
Of course you'll want to make this dish if you're celebrating National Vanilla Pudding Day on May 22,this year. But you'll love this creamy, soothing pudding recipe so much that you'll be happy to eat bowlfuls of it all year long.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
- Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 130 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 23 g, TransFat 0 g
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