Vanilla pudding
My husband has decided he needs to lose weight. Whenever he does that, he stops eating cold cereal and eats oatmeal every morning for breakfast. But he never puts milk in it. And he keeps buying milk that expires about 10 days later. What to do with all that milk before it goes bad? I often turn a couple of cups into delicious home-made pudding.
It’s not much harder to make your own pudding “from scratch” than to buy a box of pudding mix (filled with preservatives and other chemicals), and it’s undoubtedly cheaper.
When I make vanilla pudding, I like to add a drop of yellow food coloring at the end so the pudding doesn’t look so unappetizingly white. You can reduce the calorie count by using low-fat or fat-free milk and substituting Splenda for the sugar.
If you don’t have a large household to feed, you can easily halve this recipe to make four half-cup servings.
Chocolate pudding
Ingredients:
½ cup sugar
5 Tbs. corn starch
¼ tsp. salt
4 cups milk
1½ tsp. vanilla
For chocolate pudding, increase sugar by ¼ cup and add ¼ cup cocoa
Directions:
Mix the sugar, corn starch, the cocoa if making chocolate pudding, and the salt in the top of a double boiler. Gradually add the milk, whisking until smooth. Place over simmering water and cook, stirring constantly (using a wire whisk works well), until the mixture thickens. Continue cooking 5 minutes longer, stirring occasionally. Remove from heat and blend in the vanilla. Pour into serving dishes to cool. Chill before serving.
Serves 6 to 8
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