Sunday, June 12, 2011

Puddings requested by Annie Byles

Annie put in a request for some Dukan friendly puddings so here are some: 

Snow Pudding

  • 1 Tablespoon plain gelatin powder with 1/4 cup cold water
  • 1 C boiling water
  • Artificial sweetener to equal a cup of sugar (zero carb sweetener such as liquid sucralose is best
  • 1/4 cup lemon juice
  • 3 egg whites
1. Mix the gelatin with the cold water in a large mixing bowl. Let sit for about 2 minutes to soften.

2. Add boiling water and stir to dissolve.

3. Add sweetener and lemon juice. Place uncovered in refrigerator to cool. Stir every 10 minutes or so, until it begins to thicken (this could take up to an hour). My mother's recipe says the spoon should "leave a trail" when you stir it, but if the mixture is obviously thickening, it works.

4. With mixer on high, beat gelatin mixture until fully frothy, 1 to 2 minutes. A whisk attachment helps. You can use a regular whisk, but be prepared for some arm exercise!

5. Add egg whites and beat until stiff (soft peaks are good enough if they hold their shape fairly well). This might be another 2 to 5 minutes, so keep checking. Leave in bowl or transfer to another bowl or mold. Refrigerate -- you can serve it any time, but it will set up well in about 15 minutes.

Serve with custard sauce...

Sugar-Free Custard Sauce (Stirred Custard, Soft Custard)

This sugar-free custard sauce is the traditional way to use up the egg yolks left while making snow pudding and make a sauce for it at the same time. It's not difficult, but follow the directions carefully, or you may have scrambled egg!
  • 3 egg yolks
  • 3/4 milk and 1/4 cup cream or 1 cup milk
  • 1/4 t vanilla
  • 1/8 t salt
  • Artificial sweetener to equal 2 T sugar
1) Heat the milk or milk and cream until scalding - if it's steaming, it's probably there. I do it in the microwave.

2) Add the vanilla, sweetener, and salt to the milk.

3) Beat the egg yolks. Add a little of the milk and mix well (this is called "tempering" the eggs so they don't cook). Repeat, adding a little more milk so you gradually bring the eggs up to temperature.

4) Put a small amount of water in the bottom of a double boiler or a pot on which you can put a bowl. Heat. The water should not touch the bottom of the bowl. Add milk and egg mixture and stir or whisk over hot/boiling water until mixture begins to thicken, then remove from heat and stir until it coats a spoon. Refrigerate.

Sugar-Free Instant Pumpkin Pudding

This isn't an ultra low-carb dessert, but it's high in nutrition for the 8 grams of usable carbohydrate in it, and it is very easy to make. Sometimes convenience foods are nice! Thanks to Fiona Haynes,'s Low Fat Cooking Guide, for the idea for this recipe. Any "milky" liquid will work. I used unsweetened soy milk for a low carb count, but milk, unsweetened almond milk, or water mixed with cream (3 to one is good) all work. Adjust the carb counts accordingly. See: Carb Counts in Milks
Prep Time: 5 minutes
Total Time: 5 minutes
  • 1 15-16 oz can pumpkin
  • 2 cups unsweetened soy milk (or see note above)
  • 1½ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • 1 box instant (no-cook) sugar-free butterscotch or vanilla pudding, 6 serving size
  • If using butterscotch, add 1 teaspoon vanilla
In a medium bowl, whisk together the pumpkin, spices, and half the milk. While whisking, add the pudding mix and the rest of the milk. Whisk well to fully combine. (You can also use a stick blender.) The pudding will continue to thicken a little over time. You can add more liquid and/or spices for the consistency and flavor you prefer.

Low-Fat Chocolate Pudding

3 tbsp cornstarch
3 tbsp sugar substitute
2 tbsp Cocoa Powder, unsweetened
2 cup fat free milk
1 tsp vanilla extract

1 In a saucepan, thoroughly combine the cornstarch, sugar, and cocoa. Add the milk and stir until very smooth. Cook on medium heat, stirring constantly, until the pudding comes to a boil. Then lower the heat and gently simmer, stirring continuously, for 3 or 4 minutes.
2 Stir in the vanilla, pour the hot pudding into a decorative serving bowl or individual custard cups, and serve warm or chill for about 2 hours, until cold and set.

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