Vanilla Pudding With Splenda Recipes

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VANILLA PUDDING



Vanilla Pudding image

This is an easy and very nice tasting desert. It goes well after a heavy meal or when you want something slightly sweet.

Provided by bluebayou

Categories     Desserts     Custards and Pudding Recipes

Yield 5

Number Of Ingredients 5

⅓ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
2 ½ cups milk
1 ½ teaspoons vanilla extract

Steps:

  • In a saucepan, combine the sugar, corn starch and salt. Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2 to 3 minutes.
  • Pour into individual molds rinsed with cold water; chill until firm and unmold.

Nutrition Facts : Calories 134.6 calories, Carbohydrate 23.6 g, Cholesterol 9.8 mg, Fat 2.4 g, Protein 4 g, SaturatedFat 1.5 g, Sodium 166.8 mg, Sugar 19.2 g

VANILLA PUDDING WITH SPLENDA



Vanilla Pudding With Splenda image

This is a good basic recipe. I have found that when I've tried Splenda for Baking there is a bitter aftertaste. So, I thought, hmmm, why don't I stir it in at the end? Voila!

Provided by threeovens

Categories     Dessert

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

1 1/2 cups milk
1 1/2 tablespoons cornstarch or 1 1/2 tablespoons potato starch
1 egg, slightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup Splenda granular (or equivalent)

Steps:

  • In a large saucepan, over medium heat, stir together milk and cornstarch; continue stirring until mixture thickens and begins to boil (don't stop stirring for too long or cornstarch will cake on bottom of pot).
  • Remove from heat.
  • Stir 2 large spoonfuls into egg and stir to temper egg; add egg to milk mixture, return to heat and stir until egg is cooked through, about 3 minutes.
  • Turn off heat and stir in butter and vanilla.
  • Stir in Splenda; use more to taste.
  • Chill until serving.

Nutrition Facts : Calories 232.7, Fat 14.8, SaturatedFat 8.6, Cholesterol 133.9, Sodium 176.6, Carbohydrate 14.4, Fiber 0.1, Sugar 0.4, Protein 9.2

LIGHT & EASY BREAD PUDDING



Light & Easy Bread Pudding image

A wonderful recipe that I got from the Splenda website. Easy to make and really nice tasting. A good winter comfort food.

Provided by JoyfulCook

Categories     Dessert

Time 55m

Yield 6 6 portions, 6 serving(s)

Number Of Ingredients 7

2 large eggs
2 1/4 cups 1% low-fat milk
1 1/2 cups Splenda granular (splenda no calorie artificial sweetener)
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
5 cups French bread, day old in 1 inch cubes
1/2 cup raisins

Steps:

  • Preheat oven to 350°F.
  • Whisk together eggs, milk, Splenda® Granular, cinnamon, and vanilla in a large bowl. Gently stir in bread cubes and raisins. Pour mixture into a 1 1/2-quart ungreased baking dish.
  • Bake 40 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.
  • Note. Bread Pudding may be prepared in individual baking dishes. Baking time will be decreased by approximately 10 minutes.
  • Exchanges per serving: 1 1/2 starch.

SUGAR FREE HOMEMADE VANILLA PUDDING



Sugar free homemade vanilla pudding image

Easy, delicious and healthy Sugar free homemade vanilla pudding recipe from SparkRecipes. See our top-rated recipes for Sugar free homemade vanilla pudding.

Categories     Desserts     Sugar Free     Sugar Free Desserts

Yield 5

Number Of Ingredients 5

1/3 cup spenda for cooking
3 Tablespoons cornstarch
1/4 tespoon salt
2 1/2 cups skim milk
1 1/2 teaspoons vanilla

Steps:

  • In a sauce pan combine the splenda, corn starch and salt. Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2-3 minutes. chill until firm.

Nutrition Facts : Nutritional Info Servings Per Recipe 5 Amount Per Serving Calories

CIN'S VERSION OF THE "SUGAR-FREE BREAD PUDDING WITH WHISKEY SAUCE"



Cin's Version of the

This recipe is from the famous 'Bon Ton Cafe' in New Orleans. BUT... modified into a sugar-free format, using Splenda and My Homemade Bread that tastes AMAZING! NOTE: The recipe calls for raisins, but I omitted them. For a non-alcoholic version of the sauce, use vanilla in place of whiskey. I hope when you try this you will love...

Provided by Straws Kitchen(*o *)

Categories     Other Desserts

Time 55m

Number Of Ingredients 13

FOR THE BREAD PUDDING:
1 (20 ounce) loaf french bread (or a loaf of your homemade bread)
1 qt milk
3 egg
2 c granular splenda
2 Tbsp pure vanilla
3 Tbsp margarine, melted (i used butter)
1 c raisins (i omitted)
SAUCE:
1 c granular splenda
1 egg
1/2 c margarine, melted (i used butter)
1/4 c whiskey, or to taste

Steps:

  • 1. Directions for the Bread Pudding:
  • 2. Preheat the oven to 350 dF (175 dC). Grease a 9x13 inch baking dish.
  • 3. Break bread into pieces, and place into a large bowl. Pour milk over bread, and crush with your hands until well blended. NOTE: I cut my bread into cubes...and folded until well blended.
  • 4. Stir in 3 eggs, 2 cups sweetener, vanilla, 3 tablespoons margarine (butter), and raisins (I omitted) until evenly mixed. NOTE: I stirred the eggs, sweetener, vanilla, and butter together then folded into the bread-milk mixture (making sure it is well mixed in).
  • 5. Transfer to the prepared pan. Bake for 45 to 60 minutes in the preheated oven, or until very firm.
  • 6. To make the sauce:
  • 7. In a medium bowl, cream together 1 cup sweetener and 1 egg until smooth. Gradually mix in the melted margarine (butter), and continue stirring to dissolve sweetener. If the sauce is difficult to blend, it may be heated gently, but be careful not to curdle the egg. Gradually stir in whiskey which should make the sauce creamy smooth.
  • 8. To serve: Allow pudding to cool completely, then cut into cubes, and place into individual heat-proof serving dishes. Pour sauce over, and heat under the broiler until golden, about 3 minutes. Servings: 24
  • 9. NOTE: I have also made this recipe using a vanilla pound cake, instead of using a loaf of bread.

HOMEMADE VANILLA PUDDING



Homemade Vanilla Pudding image

A delectable dessert. There is no substitute for the butter.

Provided by Rosemary

Categories     Desserts     Custards and Pudding Recipes

Time 1h

Yield 5

Number Of Ingredients 6

2 cups milk
½ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter

Steps:

  • In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 29.1 g, Cholesterol 13.9 mg, Fat 4.2 g, Protein 3.3 g, SaturatedFat 2.7 g, Sodium 173.2 mg, Sugar 24.7 g

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