Chocolate Chip Cottage Pudding
2 c. sifted all-purpose unbleached flour
2 t. baking powder
1/2 t. salt
1 c. white sugar
3 T. unsalted butter
1 c. low fat milk
1/2 t. pure vanilla extract
7 oz. semi-sweet chocolate chips
whipped cream
Preheat oven to 350 degrees. Spray an 8 inch by 8 inch by 2 inch baking
butter and sugar well. Add flour and milk, alternating small amounts at a
time, beat well after each addition. Add vanilla and mix. Pour about 1/3 of
batter into pan. Sprinkle 1/3 of chocolate chips over batter. Repeat until
batter and chips are used. Bake for 50 to 60 minutes. Spoon into serving
dishes and serve with whipped cream. Serves 4.
** 10
Egg and Cheese Timbales
A custardlike dish of cheese, chicken, fish, or vegetables baked in a
drum-shaped pastry mold.
1 T. unsalted butter
1 T. all-purpose unbleached flour
1 c. low fat milk
6 eggs, whites only
1 c. Parmesan cheese, grated
1/2 to 3/4 c. green pepper, chopped
In medium sauce pan, over medium high heat, melt butter. Add flour and
blend. Add milk, stirring constantly. When thick, pour over eggs whites in
medium bowl. Add cheese, pepper and any seasonings. Preheat oven to
350 degrees. Pour into buttered custard cups. Set cups in pan of hot water.
Bake for about 45 minutes or until set. Remove from cups onto hot platter.
Garnish with parsley and serve with tomato or chili sauce. Serves 6.
Butterscotch Coffee Pudding
2/3 c. white sugar
1/4 c. cornstarch
2 1/2 c. low fat milk
1/4 c. cold strong coffee
3 T. cold water
2 T. unsalted butter
1 t. pure vanilla extract
In a small bowl, stir together 1/2 c. sugar and cornstarch. Gradually stir
in 1/2 c. milk and coffee until smooth. Set aside. In heavy 2 quart sauce
pan, stir together remaining sugar and water. Stir often over medium
heat and bring to a boil. Stop stirring. Boil until sugar looks amber in color
and like a heavy syrup, about 10 minutes. Over moderately low heat, stir
in the remaining 2 c. milk, gradually and carefully, pouring it near side of
pan, stirring constantly, until the amber syrup is completely dissolved. Stir
in reserved cornstarch mixture. Stirring constantly over moderate heat,
bring to a boil and boil until as thick as mayonnaise and mixture mounds
when dropped from a spoon. Remove from heat. Stir in butter and vanilla.
Spoon into individual serving cups. Cover with saran wrap to prevent skin
from forming. Refrigerate to set. When ready to serve, garnish with whipped
cream. Makes 3 c.
Festive Banana and Pineapple Pudding
1 8 oz. package Philadelphia cream cheese, softened
2/3 c. heavy cream
1 T. white sugar
1 t. fresh lemon or lime juice
3 bananas, sliced
2 c. pineapple chunks, drained
fresh mint leaves for garnish
Whip cream cheese until fluffy. Gradually add cream. Beat until smooth.
Add sugar and lemon or lime juice. Mix well. Arrange half of the bananas
and pineapple in a shallow dessert dish or individual pudding cups. Spoon half
the cream mixture over fruit. Repeat layers. Chill about 2 hours. Garnish with
additional banana slices or fresh mint leaves. Serves 6.
Individual Indian Puddings
1 1/2 c. low fat milk
1/3 c. Quaker or Aunt Jemima Enriched Corn Meal
2 eggs, whites only
1/2 c. Aunt Jemima Syrup
1 T. unsalted butter
1/4 t. cinnamon
dash of nutmeg
Preheat oven to 300 degrees. Lightly spray four 6 oz. custard cups with
no-stick cooking spray. Combine milk and corn meal in medium sauce pan.
Bring to a boil over medium-high heat. Reduce heat to low. Cook for 2 to 3
minutes or until thickened, stirring constantly. Remove from heat. Stir small
amount of corn meal mixture into egg gradually. Add egg mixture to corn
meal mixture. Add remaining ingredients, except nutmeg and mix well. Pour
into prepared custard cups. Set cups in baking pan on oven rack. Pour hot
water around cups to within 1 inch of top. Bake about 1 hour or until set.
Sprinkle with nutmeg. Let stand 30 minutes before serving. Serves 4.
Raisin and Rum Custard
1/3 c. raisins
3 T. 80 proof white rum
4 large eggs, whites only
1/4 c. light brown sugar
2 c. low fat milk, scalded
1 t. pure vanilla extract
2 c. cooked, white rice
In a cup or small bowl, add raisins and rum. Cover and soak for 6 to 12
hours. In the top of a hot double boiler, whisk eggs just enough to combine.
Stir in brown sugar and gradually whisk in scalding hot milk. Cook over hot
water, stirring constantly, until thickened and mixture coats a metal spoon,
about 15 to 20 minutes. Stir in vanilla, rice, raisins and rum until combined
and heated through. Pour into serving dish. Cover and allow to set. Can serve
at room temperature or chill and serve cold. Serves 4 to 6.
Pineapple Bavarian Cream
1 T. gelatin
1/4 c. cold water
1 small can shredded pineapple
boiling water
1/2 c. white sugar
2 T. lemon juice
1/2 c. whipped cream
In small bowl, mix gelatin and cold water. Let stand until water is absorbed.
Drain syrup from pineapple. Reserve syrup and add enough water to make
1 1/2 c. Heat pineapple syrup and water to boiling. Add sugar and pour into
gelatin mixture. Stir until gelatin is dissolved. Add lemon juice. Cover and set
in refrigerator until mixture begins to stiffen. Whip cream. Add pineapple and
whipped cream to gelatin mixture. Beat until gelatin begins to stiffen. Turn
into mold. Refrigerate until fully set.
Fresh Carrot Custard
6 eggs, whites only
1/8 c. light brown sugar
1/4 c. fresh orange juice
1 t. fresh orange rind, grated
1/4 t. dried dill weed or 1 t. fresh snipped dill weed
3 c. or 6 large raw carrots, peeled, shredded
Preheat oven to 350 degrees. Beat eggs with sugar until light and fluffy.
Gradually add orange juice. Stir in orange rind, dill and carrots. Turn into
into 1 1/2 quart casserole. Bake 30 minutes, uncovered. Serves 6.
Chocolate Pudding with Bananas and Graham Crackers
3 whole graham crackers, crushed
1 large ripe banana, sliced
1/2 c. white sugar
1/4 c. Hershey's unsweetened cocoa
3 T. cornstarch
3 c. low fat milk
1/2 t. pure vanilla extract
1 1/2 c. semisweet or dark chocolate chips, if desired for garnish
Divide graham cracker crumbs evenly among 6 individual custard cups.
Press crumbs into bottom. Place banana slices on top of crumbs, reserving
6 slices for garnish. In large saucepan, over medium heat, combine sugar,
cocoa and cornstarch. Stir in milk. Whisk until pudding comes to a boil and
thickens. Remove from heat. Stir in vanilla extract. Pour into custard cups.
Place reserved bananas on top. Cover. Chill for 2 to 3 hours. Serves 6.
Lemon Pudding
1 c. plus 1 T. white sugar
2 T. all-purpose unbleached flour
3 T. cornstarch
1/4 t. salt
1 1/2 c. water
2 lemons, juiced, save peel for zest
2 T. unsalted butter
4 egg yolks, beaten
whipped cream
In medium-size sauce pan, whisk together sugar, flour, cornstarch and
salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat,
stirring frequently, until mixture comes to a boil. Stir in butter. Place egg
yolks in small bowl and gradually whisk in 1/2 c. of hot mixture. Whisk egg
yolk mixture back into remaining hot mixture. Bring to a boil and and
continue to cook while stirring constantly until thick. Remove from heat.
Pour pudding into serving dishes. Chill for several hours before serving.
Serves 8.
Chocolate Pudding
1/4 c. Hershey's unsweetened cocoa
1/4 c. cornstarch
1/4 t. salt
2 c. low-fat milk
1/2 c. plus 1 T. white sugar
2 t. pure vanilla extract
whipped cream
Combine cocoa powder, cornstarch and salt in a 1 quart saucepan.
Add
just enough soy milk to make a smooth paste. Gradually stir in rest of
soy
milk and sugar. Cook over medium heat, stirring constantly, until mixture
begins to thicken, about 8 minutes. Remove from heat and stir in vanilla.
Pour into serving dishes. Top with whipped cream, if desired. Allow to chill
for several hours before serving. Serves 6 to
8.
Nutritional information per serving: 196 cal, 2.75 g total fat, .68 g sat fat, 5
g protein, 36.7 g carb, 1.86 g fiber, 0 g chol, 199.89 mg sodium.