Spiced Apple Pudding
Unsweetened apple juice
Egg (or 2 yolks)
Granulated sugar substitute
MY NOTE: This recipe is marked in the allergy category only because it is a pudding without milk, also low in protein. It is one of my favorite ways to use up egg yolks or prepare a dessert when I've run out of milk.
Probably does not require as much sweetening as stated in the recipe - start with 2 Tbsp. sweetener and add more if necessary. Cost to make the whole recipe is around $1.22.
In a heavy saucepan, combine 1/2 cup apple juice and cornstarch; mix well.
Add remaining juice. Place over medium heat and cook, stirring, until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.
In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to beaten egg.
Stir until smooth. Return immediately to hot mixture, stirring constantly.
(The hot mixture will cook the egg.)
Stir in sweetener and cinnamon. Pour into 4 dessert dishes, cover with plastic wrap to prevent skin from forming. Cool to room temperature or chill in refrigerator.
1/2 cup serving, 117 calories. 1 starch, 1 fruit choice 26 grams carbohydrate, 1 gram protein, 1 gram fat
Source: Light & Easy Choices by Kay Spicer Shared and tested by Elizabeth Rodier, Dec 93
If you prefer to use real sugar, mix 2 TBSP with the apple juice in the saucepan. Divide the cooked pudding into 6 small dishes so that there is approx. 1 tsp sugar per serving if you are allowed this much on your meal plan. 94 calories, 21 grams carbohydrate estimated.