Christmas Pudding

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  • 1 1/2 cups sugar
  • 1/3 cup cornstarch
  • 4 cups milk
  • 6 egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1 tablespoon vanilla
  • 1 recipe Cranberry Crunch topping, below
Cranberry Crunch
  • 4 crushed purchased biscotti
  • 3/4 cup roasted pistachios
  • 1/2 cup dried cranberries
  • 2 tablespoons crystallized ginger
  • 1 tablespoon sugar

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In large heavy saucepan combine sugar and cornstarch. Stir in milk. Cook over medium heat until thickened and bubbly, stirring constantly. Cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup of the milk mixture into egg yolks.
Add egg mixture to milk mixture in saucepan. Bring to a gentle boil; reduce heat. Cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla. Pour pudding in bowl; cover surface of pudding with plastic wrap. Let stand at room temperature up to 1 hour; refrigerate to store longer.
To serve, sprinkle Cranberry Crunch on top; pass remaining. Makes 8 servings.
Cranberry Crunch Cranberry Crunch:
In a bowl combine biscotti, pistachios, cranberries, crystallized ginger, and sugar.

nutrition information

Per Serving: cal. (kcal) 375, Fat, total (g) 12, chol. (mg) 177, sat. fat (g) 5, carb. (g) 60, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 50, pro. (g) 8, vit. A (IU) 486, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 28, Cobalamin (Vit. B12) (g) 1, sodium (mg) 99, Potassium (mg) 287, calcium (mg) 172, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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