Butterscotch Pudding

Vitamin D aids calcium absorption in dairy foods. One serving of this dish offers about one-fifth of your daily calcium needs. Garnish with fresh grated nutmeg.

Yield: 6 servings (serving size: 2/3 cup and 1 tablespoon topping)

Ingredients

• 1  cup  packed dark brown sugar
• 1/4  cup  cornstarch
• 1/2  teaspoon  salt
• 3  cups  1% low-fat milk, divided
• 1  large egg, lightly beaten
• 1  large egg yolk, lightly beaten
• 1  tablespoon  butter
• 1  teaspoon  vanilla
• 6  tablespoons  frozen reduced-calorie whipped topping, thawed

Preparation

Combine first 3 ingredients in a saucepan. Gradually add 2 cups milk; stir with a whisk until blended. Cook mixture to 180° or until tiny bubbles form around edge (do not boil).

Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk.

Gradually add 1 cup of hot milk mixture to egg mixture, stirring constantly with a whisk. Add egg mixture to saucepan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Remove from heat; stir in butter and vanilla. Place pan in a large ice-filled bowl for 20 minutes or until mixture cools to room temperature; stir occasionally. Cover surface of pudding with plastic wrap. Chill. Serve with whipped topping.

Nutritional Information

Calories:

281 (20% from fat)

Fat:

6.3g (sat 4.1g,mono 1.5g,poly 0.4g)

Protein:

5.5g

Carbohydrate:

51.5g

Fiber:

0.1g

Cholesterol:

79mg

Iron:

1mg

Sodium:

300mg

Calcium:

190mg