Thursday, July 8, 2010

Butterscotch Pudding

Butterscotch Pudding: serves 6 ( 5 points )

1 c. packed dark brown sugar
1/4 c. cornstarch
1/2 tsp. salt
3 c. skim milk, divided
1 large egg
1 egg yolk
1 T. light stick butter
1 tsp. vanilla
6 T. Cool Whip Free

Combine first 3 ingredinets in a saucepan. Gradually add 2 c. milk; stir with a whisk until blended. Cook until tiny bubbles form around edge. Do not boil.
Combine remaining 1 c. milk, egg and yolk in a bowl. Stir with a whisk.
Gradually add 1 c. 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. Remove from heatl 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 and chill. When ready to serve, dish into 8 small bowls. Top with Cool Whip and a sprinkling of nutmeg if desired.

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