Pudding
Today's post deals with Pudding. While it's perfectly fine to make pudding from a mix (there certainly are decent ones at the store), it's also nice to make the stuff from scratch. To that end, check out today's offerings, including a Microwave Sticky Toffee Pudding and a yummy Decadent Peanut Butter Pudding Pie. Enjoy!
While we're at it, one of my sons loves joking that if you put this stuff on a certain type of cracker, you'd have pudding on a ritz. I'll leave you with that, as well as a clip from Young Frankenstein. (Young Frankenstein: Puttin on the Ritz) Enjoy! Catch you back here on Monday.
PUMPKIN PUDDING
I realize that this recipe (which comes from the January 2005 issue of Vegetarian Times) is perfect for autumn, with an abundance of pumpkin recipes, but it’s still yummy enough to have year ‘round.
This recipe begins, “The holidays are fading fast, but that doesn’t mean that the season’s favorites—pumpkins and cranberries—have to go with them. This easy-to-assemble pudding is just as good warm or chilled.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/pumpkin-pudding/.
Ingredients
2 cups vanilla soymilk
2 tsp. vanilla extract
1/4 cup instant tapioca pearls
1/4 cup cornstarch
1/2 cup confectioners’ sugar, or to taste
Pinch of salt
1 15-oz. can pumpkin purée
2 cups mixed dried fruits, including cranberries, raisins and apples
1 cup toasted pecan halves, as garnish, optional
Directions
Put 1-1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.
Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.
Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.
To serve, garnish with toasted pecans, if using.
nutritional information Per SERVING: Calories: 290; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 67 g; Sodium: 150 mg; Fiber: 5 g; Sugar: 41 g; Vegan
SPICED APPLE PUDDING
Recipe Yield: Servings: 4 (1/2 cup)
View this online at https://diabeticgourmet.com/diabetic-recipes/spiced-apple-pudding.
Ingredients
2 cups Unsweetened apple juice
1/3 cup Granulated sugar substitute
1/3 cup Cornstarch
1/2 tsp Cinnamon
1 Egg
Directions
In a heavy saucepan, combine 1/2 cup apple juice and cornstarch; mix well. Add remaining juice. Place over medium heat and cook, stirring, until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.
In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to beaten egg. Stir until smooth. Return immediately to hot mixture, stirring constantly. (The hot mixture will cook the egg.)
Stir in sweetener and cinnamon. Pour into 4 dessert dishes, cover with plastic wrap to prevent skin from forming. Cool to room temperature or chill in refrigerator.
Nutritional Information Per Serving: Calories: 117; Fat: 1 g; Protein: 1 g; Carbohydrates: 26 g
Diabetic Exchanges: 1 starch; 1 fruit
MAGNOLIA BAKERY'S BANANA PUDDING
This yumminess is from Magnolia Bakery and adapted by Priya Krishna at The New York Times cooking enewsletter. For this recipe, Priya wrote, "To many, the banana pudding at the famed New York shop Magnolia Bakery is even more iconic than the store’s beloved cupcakes. Airy, creamy and delightfully reminiscent of childhood packaged snacks (thanks to instant vanilla pudding mix), this dessert is both a crowd pleaser and easy to assemble. If you’re making 12 individual servings rather than one large one, you’ll have enough cookies to use two per layer. If you prefer more coverage, make only two layers and use three cookies per layer."
Total Time: 30 minutes, plus at least 5 hours' chilling; Yield: 12 to 16 servings
This was featured in "The Power of Instant Pudding Mix," and can be viewed online at https://cooking.nytimes.com/recipes/1023785-magnolia-bakerys-banana-pudding. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 (14-ounce) can sweetened condensed milk
1-1/2 cups ice-cold water
1 (3.4-ounce) package instant vanilla pudding mix
3 cups cold heavy cream
1 (11-ounce) box vanilla wafer cookies (such as Nilla)
4 to 5 ripe bananas, sliced
Preparation
In the bowl of a stand mixer fitted with the whisk attachment, beat the condensed milk and water on low speed until blended, then increase the speed to medium and whisk until well combined, about 1 minute. Add the instant pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
Using the stand mixer with the whisk attachment, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
To assemble, set aside 4 to 5 cookies, whole or crumbled, for garnish. In a 4- to 5-quart trifle bowl or a wide glass bowl (or in 12 8-ounce bowls or ramekins), spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding.
Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling. To serve, garnish the top with the reserved cookies or cookie crumbs.
RASPBERRY GREEK YOGURT PUDDING
This yumminess is from Dawn Russell at the Today Show. For this yummy (and simple) recipe, Dawn wrote, "Sarah Smart is the wife of a teacher at Eton College, an all-boys boarding school in England. All the boys, including my son, asked to go to the Smart house for this dessert.
"When the frozen fruit defrosts, the lovely liquid goes to the bottom of the dish making dessert moist and sweet. It's such a great treat because it's super quick to prepare, it doesn't have loads of sugar and Greek yogurt is a fantastic probiotic."
Prep Time: 10 minutes; Servings: 4
To view this online, go to https://www.today.com/recipes/raspberry-greek-yogurt-pudding-t299596/. You might need to create an account at the Today Show, but it's well worth it.
Ingredients
2 cups Greek yogurt
1-1/4 cups heavy cream
2 bags frozen raspberries
demerara sugar, for sprinkling
Preparation
Put the Greek yogurt and heavy cream into a big bowl and whisk until not too soft nor too stiff. Once you see a trail, stop.
Evenly distribute 3/4 of the whipped cream in a dish.
Put a layer of raspberries on top.
Lightly cover the fruit with the remaining whipped cream mixture.
Sprinkle demerara sugar on top.
Refrigerate for 2 hours before serving.
DECADENT PEANUT BUTTER PUDDING PIE
This is from Everyday Diabetic Recipes, and begins, "You don't have to ignore your sweet tooth when it's telling you to eat something rich and creamy. Our Decadent Peanut Butter Pudding Pie uses lighter ingredients, but has so much flavor you'd never even know!"
Chill Time: 4 hours; Serves: 10; Serving Size: 1 slice
To view this online, go to https://www.everydaydiabeticrecipes.com/Pie/Decadent-Peanut-Butter-Pudding-Pie.
Ingredients
1-1/2 cup fat-free (skim) milk
1 (4-serving) package sugar-free instant vanilla pudding mix
1/3 cup reduced-fat peanut butter
1/2 teaspoon vanilla extract
1-1/2 cup frozen fat-free whipped topping, thawed and divided
1 (1.5-ounce) package peanut butter cups, chopped
1 (9-inch) reduced-fat graham cracker pie crust
Directions
In a large bowl, using a wire whisk, combine milk and pudding until thickened. Whisk in peanut butter, vanilla, and 1 cup whipped topping. Stir in peanut butter cups.
Pour mixture into pie crust then spread remaining 1/2 cup whipped topping over pie. Cover and chill at least 4 hours before serving.
Notes
Instead of using store-bought graham cracker crust, you can make your own diabetes-friendly Graham Cracker Crust!
MICROWAVE STICKY TOFFEE PUDDING
This yumminess is from Ali Slagle in The New York Times cooking enewsletter. For this, Ali wrote, "You’re just 10 minutes away from a bowl of soft, date-flecked cake draped in a brown sugary sauce. This speedy take on sticky toffee pudding is made for one or two people and doesn’t require turning on the oven — just the microwave. Topping your warm cake with cold ice cream, whipped cream or sour cream is a welcome contrast and helps temper the sweetness. A few toasted pecans on top would add a nice crunch."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield: 1 to 2 servings
This was featured in "4 Recipes for When You Need a Sweet Treat — Fast", and can be viewed online at https://cooking.nytimes.com/recipes/1026585-microwave-sticky-toffee-pudding. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 tablespoons unsalted butter
3 tablespoons dark brown sugar
3 tablespoons heavy cream
Salt
2 Medjool dates, pitted and chopped
1/4 teaspoon baking soda
1/4 cup all-purpose flour
1/8 teaspoon ground cinnamon
Sour cream, vanilla ice cream or whipped cream, for serving
Preparation
In a small bowl or mug, melt 1 tablespoon butter in the microwave, about 30 seconds. Add 2 tablespoons brown sugar, 1 tablespoon heavy cream and a pinch of salt. Microwave in 30-second bursts, stirring between each, until the sugar is melted and the mixture comes together into a sauce, 30 seconds to 1 minute. Set aside; the sauce will thicken as it sits.
In a microwave-safe bowl or ramekin that holds at least 12 fluid ounces/1-1/2 cups, combine the dates, remaining 1 tablespoon butter, remaining 2 tablespoons cream and the baking soda. Microwave until the butter has melted, 30 seconds to 1 minute. Mash the dates with a fork until broken down.
Add the flour, remaining tablespoon brown sugar, cinnamon and pinch of salt and stir just until combined. Spread into an even layer. Microwave until the top is just set, 45 seconds to 1 minute. Dollop with sour cream, vanilla ice cream or whipped cream and drizzle with the caramel sauce. Eat warm.
While we're at it, one of my sons loves joking that if you put this stuff on a certain type of cracker, you'd have pudding on a ritz. I'll leave you with that, as well as a clip from Young Frankenstein. (Young Frankenstein: Puttin on the Ritz) Enjoy! Catch you back here on Monday.
PUMPKIN PUDDING
I realize that this recipe (which comes from the January 2005 issue of Vegetarian Times) is perfect for autumn, with an abundance of pumpkin recipes, but it’s still yummy enough to have year ‘round.
This recipe begins, “The holidays are fading fast, but that doesn’t mean that the season’s favorites—pumpkins and cranberries—have to go with them. This easy-to-assemble pudding is just as good warm or chilled.” Serves 6 in 30 minutes or less.
To view this online, go to http://www.vegetariantimes.com/recipe/pumpkin-pudding/.
Ingredients
2 cups vanilla soymilk
2 tsp. vanilla extract
1/4 cup instant tapioca pearls
1/4 cup cornstarch
1/2 cup confectioners’ sugar, or to taste
Pinch of salt
1 15-oz. can pumpkin purée
2 cups mixed dried fruits, including cranberries, raisins and apples
1 cup toasted pecan halves, as garnish, optional
Directions
Put 1-1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.
Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.
Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.
To serve, garnish with toasted pecans, if using.
nutritional information Per SERVING: Calories: 290; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 67 g; Sodium: 150 mg; Fiber: 5 g; Sugar: 41 g; Vegan
SPICED APPLE PUDDING
Recipe Yield: Servings: 4 (1/2 cup)
View this online at https://diabeticgourmet.com/diabetic-recipes/spiced-apple-pudding.
Ingredients
2 cups Unsweetened apple juice
1/3 cup Granulated sugar substitute
1/3 cup Cornstarch
1/2 tsp Cinnamon
1 Egg
Directions
In a heavy saucepan, combine 1/2 cup apple juice and cornstarch; mix well. Add remaining juice. Place over medium heat and cook, stirring, until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.
In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to beaten egg. Stir until smooth. Return immediately to hot mixture, stirring constantly. (The hot mixture will cook the egg.)
Stir in sweetener and cinnamon. Pour into 4 dessert dishes, cover with plastic wrap to prevent skin from forming. Cool to room temperature or chill in refrigerator.
Nutritional Information Per Serving: Calories: 117; Fat: 1 g; Protein: 1 g; Carbohydrates: 26 g
Diabetic Exchanges: 1 starch; 1 fruit
MAGNOLIA BAKERY'S BANANA PUDDING
This yumminess is from Magnolia Bakery and adapted by Priya Krishna at The New York Times cooking enewsletter. For this recipe, Priya wrote, "To many, the banana pudding at the famed New York shop Magnolia Bakery is even more iconic than the store’s beloved cupcakes. Airy, creamy and delightfully reminiscent of childhood packaged snacks (thanks to instant vanilla pudding mix), this dessert is both a crowd pleaser and easy to assemble. If you’re making 12 individual servings rather than one large one, you’ll have enough cookies to use two per layer. If you prefer more coverage, make only two layers and use three cookies per layer."
Total Time: 30 minutes, plus at least 5 hours' chilling; Yield: 12 to 16 servings
This was featured in "The Power of Instant Pudding Mix," and can be viewed online at https://cooking.nytimes.com/recipes/1023785-magnolia-bakerys-banana-pudding. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 (14-ounce) can sweetened condensed milk
1-1/2 cups ice-cold water
1 (3.4-ounce) package instant vanilla pudding mix
3 cups cold heavy cream
1 (11-ounce) box vanilla wafer cookies (such as Nilla)
4 to 5 ripe bananas, sliced
Preparation
In the bowl of a stand mixer fitted with the whisk attachment, beat the condensed milk and water on low speed until blended, then increase the speed to medium and whisk until well combined, about 1 minute. Add the instant pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
Using the stand mixer with the whisk attachment, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
To assemble, set aside 4 to 5 cookies, whole or crumbled, for garnish. In a 4- to 5-quart trifle bowl or a wide glass bowl (or in 12 8-ounce bowls or ramekins), spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding.
Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling. To serve, garnish the top with the reserved cookies or cookie crumbs.
RASPBERRY GREEK YOGURT PUDDING
This yumminess is from Dawn Russell at the Today Show. For this yummy (and simple) recipe, Dawn wrote, "Sarah Smart is the wife of a teacher at Eton College, an all-boys boarding school in England. All the boys, including my son, asked to go to the Smart house for this dessert.
"When the frozen fruit defrosts, the lovely liquid goes to the bottom of the dish making dessert moist and sweet. It's such a great treat because it's super quick to prepare, it doesn't have loads of sugar and Greek yogurt is a fantastic probiotic."
Prep Time: 10 minutes; Servings: 4
To view this online, go to https://www.today.com/recipes/raspberry-greek-yogurt-pudding-t299596/. You might need to create an account at the Today Show, but it's well worth it.
Ingredients
2 cups Greek yogurt
1-1/4 cups heavy cream
2 bags frozen raspberries
demerara sugar, for sprinkling
Preparation
Put the Greek yogurt and heavy cream into a big bowl and whisk until not too soft nor too stiff. Once you see a trail, stop.
Evenly distribute 3/4 of the whipped cream in a dish.
Put a layer of raspberries on top.
Lightly cover the fruit with the remaining whipped cream mixture.
Sprinkle demerara sugar on top.
Refrigerate for 2 hours before serving.
DECADENT PEANUT BUTTER PUDDING PIE
This is from Everyday Diabetic Recipes, and begins, "You don't have to ignore your sweet tooth when it's telling you to eat something rich and creamy. Our Decadent Peanut Butter Pudding Pie uses lighter ingredients, but has so much flavor you'd never even know!"
Chill Time: 4 hours; Serves: 10; Serving Size: 1 slice
To view this online, go to https://www.everydaydiabeticrecipes.com/Pie/Decadent-Peanut-Butter-Pudding-Pie.
Ingredients
1-1/2 cup fat-free (skim) milk
1 (4-serving) package sugar-free instant vanilla pudding mix
1/3 cup reduced-fat peanut butter
1/2 teaspoon vanilla extract
1-1/2 cup frozen fat-free whipped topping, thawed and divided
1 (1.5-ounce) package peanut butter cups, chopped
1 (9-inch) reduced-fat graham cracker pie crust
Directions
In a large bowl, using a wire whisk, combine milk and pudding until thickened. Whisk in peanut butter, vanilla, and 1 cup whipped topping. Stir in peanut butter cups.
Pour mixture into pie crust then spread remaining 1/2 cup whipped topping over pie. Cover and chill at least 4 hours before serving.
Notes
Instead of using store-bought graham cracker crust, you can make your own diabetes-friendly Graham Cracker Crust!
MICROWAVE STICKY TOFFEE PUDDING
This yumminess is from Ali Slagle in The New York Times cooking enewsletter. For this, Ali wrote, "You’re just 10 minutes away from a bowl of soft, date-flecked cake draped in a brown sugary sauce. This speedy take on sticky toffee pudding is made for one or two people and doesn’t require turning on the oven — just the microwave. Topping your warm cake with cold ice cream, whipped cream or sour cream is a welcome contrast and helps temper the sweetness. A few toasted pecans on top would add a nice crunch."
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield: 1 to 2 servings
This was featured in "4 Recipes for When You Need a Sweet Treat — Fast", and can be viewed online at https://cooking.nytimes.com/recipes/1026585-microwave-sticky-toffee-pudding. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 tablespoons unsalted butter
3 tablespoons dark brown sugar
3 tablespoons heavy cream
Salt
2 Medjool dates, pitted and chopped
1/4 teaspoon baking soda
1/4 cup all-purpose flour
1/8 teaspoon ground cinnamon
Sour cream, vanilla ice cream or whipped cream, for serving
Preparation
In a small bowl or mug, melt 1 tablespoon butter in the microwave, about 30 seconds. Add 2 tablespoons brown sugar, 1 tablespoon heavy cream and a pinch of salt. Microwave in 30-second bursts, stirring between each, until the sugar is melted and the mixture comes together into a sauce, 30 seconds to 1 minute. Set aside; the sauce will thicken as it sits.
In a microwave-safe bowl or ramekin that holds at least 12 fluid ounces/1-1/2 cups, combine the dates, remaining 1 tablespoon butter, remaining 2 tablespoons cream and the baking soda. Microwave until the butter has melted, 30 seconds to 1 minute. Mash the dates with a fork until broken down.
Add the flour, remaining tablespoon brown sugar, cinnamon and pinch of salt and stir just until combined. Spread into an even layer. Microwave until the top is just set, 45 seconds to 1 minute. Dollop with sour cream, vanilla ice cream or whipped cream and drizzle with the caramel sauce. Eat warm.
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