Sugar Free Creamy Peanut Butter Pudding
2 tablespoons of cornstarch
1/2 up of milk
1 1/2 cup of milk
1/4 cup of peanut butter
1/4 up of honey
1/8 teaspoon of salt
1 egg, beaten
1 teaspoon of vanilla
In a small bowl, mix cornstarch with 1/2 cup of milk. In a medium
saucepan, over moderate heat, heat remaining milk. When milk is just
under boiling, add peanut butter, honey and salt. Mix thoroughly, then
stir in cornstarch mix and continue cooking about 5 minutes, until thick
and creamy. Pour about 1/2 cup of the hot mix into the beaten egg, then
return mix to saucepan and cook about 1 minute longer. Remove pan from
heat, add vanilla, and beat about 1 minute. Cool. Pour into individual
dessert dishes, cover and refrigerate several hours before serving.
Makes 4 servings |
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