Chocolate-Mint Pudding
Ok…so think outside the box…or the pudding cup. Why not make your own homemade pudding and pack in individual containers for lunch? It will require a little more work on the front end, but the result is dreamy, creamy pudding without artificial sweeteners.
Prep Tip: Unless milk is stabilized with a thickener such as flour or cornstarch, it will “break,” or curdle, when it becomes too hot; that’s why it’s important to watch the temperature as you’re cooking the custard. Also make sure and cover the surface of the pudding with plastic wrap (with the wrap actually touching the pudding) to avoid a skin forming.
View Recipe: Chocolate-Mint Pudding
It's always a winner here :)
Quoting MamaMandee:
Chocolate-Mint Pudding
Ok…so think outside the box…or the pudding cup. Why not make your own homemade pudding and pack in individual containers for lunch? It will require a little more work on the front end, but the result is dreamy, creamy pudding without artificial sweeteners.
Prep Tip: Unless milk is stabilized with a thickener such as flour or cornstarch, it will “break,” or curdle, when it becomes too hot; that’s why it’s important to watch the temperature as you’re cooking the custard. Also make sure and cover the surface of the pudding with plastic wrap (with the wrap actually touching the pudding) to avoid a skin forming.
View Recipe: Chocolate-Mint Pudding
Need a Good title for a banana science experiment for 9yr old DD
- MamaMandee
on Feb. 1, 2013 at 9:39 PM