Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cooking Light Butterscotch Pudding Recipe
    Lost? Site Map

    Cooking Light Butterscotch Pudding

    Cooking Light Butterscotch Pudding. Photo by mikey & ev

    1/1 Photo of Cooking Light Butterscotch Pudding

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    pewpew1982's Note:

    From the January 2008 Cooking Light magazine. "Vitamin D aids Calcium absorption in dairy foods. One serving of this dish offers about 1/5 of your daily calcium needs. Garnish with fresh grated nutmeg.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine first three ingredients in a saucepan. Gradually add 2 cups milk; stir with a whisk until blended. Cook mixture to 180 degrees or until tiny bubbles form around edge (do not boil.
    2. 2
      Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk.
    3. 3
      Gradually add 1 cup of hot milk mixture to egg mixture, stirring constantly with a whisk. Add egg mixture to saucepan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Remove from heat; stir in butter and vanilla. Place pan in a large ice filled bowl for 20 minutes or until mixture cools to room temperature; stir occasionally. Cover surface of pudding with plastic wrap. Chill. Serve with whipped topping.

    Ratings & Reviews:

    • on July 07, 2012

      55

      Yum! This is so good! Perfect rich butterscotch pudding. I used fat free milk with good results. Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2010

      55

      Excellent, a tad too sweet for me.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2008

      55

      I got this straight from the magazine, and what a great treat! Quick and easy to make, and a little goes a long way, I couldn't eat a whole serving in one sitting. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Cooking Light Butterscotch Pudding

    Serving Size: 1 (183 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 261.4
     
    Calories from Fat 47
    18%
    Total Fat 5.2 g
    8%
    Saturated Fat 3.0 g
    15%
    Cholesterol 73.0 mg
    24%
    Sodium 291.7 mg
    12%
    Total Carbohydrate 48.2 g
    16%
    Dietary Fiber 0.0 g
    0%
    Sugars 43.1 g
    172%
    Protein 5.8 g
    11%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites