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Breakfast Pudding
Makes 4 servings
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Text to a friendIngredients
¼ cup - sugar
2 tablespoons - cornstarch
2 cups - fat free or lowfat milk
2 - egg yolks, lightly beaten
2 tablespoons - almond butter
2 teaspoons - vanilla extract
Mixed fresh berries for serving
Crunchy cereal for serving
Pair each serving with: 8-ounce glass of real milk
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Text to a friendDirections
- Whisk together the sugar and cornstarch in a medium saucepan until well blended and no lumps of cornstarch remain. Slowly drizzle in the milk, whisking until smooth, then whisk in the eggs.
- Cook the pudding over medium heat until it begins to thicken, about 5 minutes, whisking often. Reduce heat to medium-low and, using a rubber spatula, stir the pudding, scraping the sides and bottom of the pot until thickened, about 3 more minutes.
- Off heat, whisk in the almond butter and vanilla. Transfer pudding to a bowl, cover with plastic wrap, pressing it to the surface to prevent a skin from forming, and chill the pudding for at least 2 hours (can be made a day in advance).
- To assemble parfaits, spoon 1/3 cup of the chilled pudding into each of four parfait glasses. Top with some of the berries and 2 tablespoons cereal, then layer another 1/3 cup pudding on top, followed by more berries and cereal.
- Enjoy with a glass of real milk!
Nutrition
350 calories; 16 g fat; 6 g saturated fat; 345 mg cholesterol; 18 g protein; 33 g carbohydrates; 1 g fiber; 200 mg sodium; 517 mg calcium (50% of daily value). Nutrition figures based on using lowfat milk and include an 8-ounce glass of milk.