Vegetable Pudding Recipes

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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



Vegetable Pudding image

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

400 g potatoes
60 g cheese
40 g shiitake mushrooms
40 g carrots
40 g French beans
120 g low-fat plain yogurt
20 g raisins
5 g ground nutmeg
1 pinch salt and pepper

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



Vanilla Pudding image

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

1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 large egg yolks, slightly beaten
2 tablespoons butter, softened
2 teaspoons vanilla

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