Time for some Good Ole Fashioned Dessert??

Thought it was about TIME!   

Hot summer day and I was searching for something cool for a light dessert.  After looking at my pantry supplies I came across my Tapioca box that hadn't been used in some time.   OK....why not?  

  Quick and easy...

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Kraft Minute Tapioca Pudding

1 lg egg

2 3/4 c milk

1/3 c sugar; or Splenda

3 tb minute tapioca

1 ts vanilla**

Whisk egg and milk in medium saucepan until well blended. Stir in sugar and tapioca. Let stand 5 minutes. 

Bring to full boil (a boil that doesn't stop bubbling when stirred) on medium heat stirring constantly. Remove from heat. Stir in vanilla. 

Cool 20 minutes; cool. Keep refrigerated until serving but can be served warm to room temperature. 

For creamier pudding, press plastic wrap directly onto the surface of putting until it cools. For best results, use whole milk or 2% milk. 

**I decided to drop the vanilla extract and 

added Almond Extract by McCormick

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Topped with whipped topping and sliced almonds

Mom always had this in her cupboard and made up pudding often.   I remember the texture of the tapioca pearls in my mouth and it brought back memories and flavors I had forgotten.

 

A Banana Classic

Light and Wonderful.

 I love this version of the old classic 'Nilla Pudding.  The addition of the whipped cream just elevates this recipe to a new and decadent level.    My grandmothers made this dessert but every time the bananas darkened and spoiled the appearance.    I found that slicing my bananas and then soaking in a little orange juice will prevent this from happening.   

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Banana Pudding

Desserts

14 ounce Eagle Brand condensed milk
1 1/2 cups cold water
3 1/2 ounces instant banana pudding mix
1 pint heavy whipping cream
3  bananas; sliced, peeled
  vanilla wafers; as needed

Combine the condensed milk, water and pudding mix in a bowl. Mix thoroughly and chill in the refrigerator.

Pour heavy whipping cream in a bowl and beat until stiff. Combine your whipping cream and the pudding mixture together.

Place a layer of Nilla Wafers on the bottom of your dish and then layer your bananas on top of the wafers and then spoon your creamy pudding mixture on top and continue this process until all of your ingredients are gone.

Refrigerate until ready to serve.

Notes:  ©WHStoneman

Yield: 6-8 servings


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MY Just Desserts!

Let's be honest….dessert of any type, style or color is my favorite. A deep dish Dutch Apple Pie with Vanilla Ice Cream would be my first choice. But….due to my mandatory weight loss requirements, I will have to bypass that and head in more sensible direction in my quest for good desserts.

One item I have been exploring is Jell-O Sugar Free, Fat Free Puddings. The Pistachio and Chocolate flavors are good. But my favorite now is their new Cheesecake flavor. A half cup serving prepared with fat free milk is 70 calories, carb count 6g. 

OK…I can live with that but still wanted to enhance the flavor. One of my favorite flavors is Frangelico Hazelnut Liqueur. After placing the Cheesecake pudding mix in the blender, add a quarter cup of Frangelico and 1 3/4 cup of fat free or 2% milk. Of course, heavy cream can be added but the calorie count will sky rocket. A special event a couple of times a year won't be the deal breaker…just a couple of extra days on the stationary bike!!

After blending and chilling, I toast  coconut in a dry skillet until golden. A small dollop of Splenda sweetened sour cream and top with the coconut. It turns into a very nice dessert and relatively low in calories. I hope you enjoy this as much as we do.

                                                Enjoy!