Serves: 4
Total Calories: 193
1. In medium saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute.
2. In small bowl, stir about 1/3 of hot mixture into egg yolks. Stir yolk mixture into hot mixture blend well. Cook until mixture bubbles, stirring constantly. Remove from heat stir in margarine and vanilla. If desired, spoon into individual dessert dishes. Cool 15 minutes before serving. Store in refrigerator.
Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 200 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 3 g 15% * Cholesterol: 120 mg 40% * Sodium: 170 mg 7% * Total Carbohydrate: 26 g 9% * Dietary Fiber: 0 g 0% * Sugars: 23 g * Protein: 6 g * Vitamin A: 10% * Vitamin C: 0% * Calcium: 15% * Iron: 2% * Dietary Exchanges: 2 Starch, 1 Fat or 2 Carbohydrate, 1 Fat
Variations
Butterscotch Pudding: Substitute 1/2 cup firmly packed brown sugar for sugar.
Chocolate Pudding: Increase sugar to 1/2 cup and cornstarch to 3 tablespoons. Add 1 oz. unsweetened chocolate with milk. After cooking pudding, beat until smooth. Omit margarine.
This Vanilla Pudding recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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