Thursday, February 12, 2015

Recipe of the Week: Butterscotch Pudding

Happy Valentine's Day!

Here is an easy dessert to impress the one you love.


Butterscotch Pudding


1/2 cup packed dark brown sugar
2 tablespoons plus 2 teaspoons cornstarch
1/8 teaspoon salt
2 cups fat-free milk
2 egg yolks, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
Whipped Topping, optional


In a small saucepan, combine the sugar, cornstarch and salt.  Add milk and egg yolks; stir until smooth.  Cook and stir over medium heat until the mixture comes to a boil.  Cook and stir for 1-2 minutes until thickened.

Remove from the heat; stir in the butter and vanilla.  Cool to room temperature, stirring several times.  Pour into 4 individual dessert dishes.  Cover and refrigerate for 1-2 hours or until chilled.  Top with whipped topping

Yield: 4 servings