Crock Pot Splenda Raspberry Pudding Recipes

SLOW COOKER RASPBERRY BREAD PUDDING

Steps:

• SlowCooker: Medium round.
• Setting and Cook Time: HIGH for 2-1/2 hours, plus 15 minutes uncovered.
• Coat the slow cooker with butter-flavor nonstick cooking spray.
• Layer half of the crumbled bread in the slow cooker, and sprinkle with half of the berries.
• Repeat the layers, ending with the berries on top.
• In a large bowl, whisk together the cream, milk, sugar, eggs, and vanilla until smooth. Pour into the cooker over the bread cubes and berries, and gently push down the bread to evenly moisten.
• Cover and cook on HIGH until puffed and a knife inserted in the center comes out clean, about 2-1/2 hours. An instant-read thermometer inserted in the center should register 190 degrees F.
• Remove the lid and cook on HIGH for another 15 minutes.
• Cover, turn off the cooker, and let the pudding stand to cool slightly.
• Serve warm or at room temperature, with whipped cream, if desired.

SLOW COOKER APPLE CINNAMON BREAD PUDDING

Steps:

• Combine apples and bread in the crock of a slow cooker.
• Beat eggs together in a bowl. Stir milk, brown sugar, cinnamon, and nutmeg into beaten eggs; pour over apples and bread.
• Cook on High until custard forms, 3 to 4 hours.

SPLENDA RICE PUDDING

Steps:

• Preheat the oven to 150c (140c if using a fan oven), gas mark 2 (for us Brits!).
• In a 1 litre openproof dish, combine the rice, skimmed powder, Splenda and milk. Stir.
• Sprinkle 1/2 teaspoonsful of nutmeg over the top.
• Bake for 45 minutes in the middle of the oven.
• Remove from the oven and stir in the skin - or remove it. Then sprinkle the other 1/2 teaspoonsful of nutmeg over the top and return top the oven.
• Bake for another 45 minutes until golden brown, the rice soft and most of the liquid absorbed.

BREAD PUDDING IN THE SLOW COOKER

Steps:

• Place bread and raisins in a slow cooker.
• Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.
• Cook on Low until a knife inserted near the center comes out clean, about 3 hours.

RASPBERRY PUDDING

Steps:

• Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
• In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
• Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
• Beat in eggs, 1 at a time, then vanilla.
• In separate bowl, whisk together flour, baking powder and salt.
• Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
• Scrape evenly over raspberries, smoothing top,set aside.
• In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
• Bake in centre of 350 F degree oven until bubblely at edges and cake is firm to the touch, about 50 minutes.
• Let cool slightly before serving.
• Make ahead = store at room temp for up to 8 hours; reheat if desired.
• I use becel margarine instead of butter and Splenda instead of sugar, comes out nice and light.

SLOW COOKER TAPIOCA PUDDING

Steps:

• Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on Medium for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.