Creamy Vanilla Zucchini Pudding Directions
- Measure out 3 cups of unsweetened almond milk or skim milk. Using a low-fat or plant-based milk helps keep the points lower.
- Combine 2 tablespoons of cornstarch and 1 tablespoon of vanilla sugar (or 1 teaspoon vanilla extract) in a small bowl.
- Separate 3 egg yolks and beat until smooth and frothy.
- Heat the milk in a medium pot over medium heat until steaming but not boiling.
- Gradually whisk in the cornstarch and vanilla mixture until smooth.
- Slowly add a small amount of the warm milk mixture into the egg yolks to temper them, then gradually add the egg yolks back into the pot, whisking constantly.
- Continue cooking over medium heat for 5-7 minutes, whisking frequently until the pudding thickens.
- Stir in zucchini powder, if using, and adjust sweetness with more sweetener if needed.
- Let the pudding cool to room temperature, then refrigerate for at least 2 hours.
- Spoon into serving dishes and dust lightly with cinnamon if desired.
WW Points Calculation:
- Total Points: 7
- Servings: 4
- Per Serving: 1.75 points
Nutrition Information (per serving):
- Calories: ~120
- Fat: ~2g
- Protein: ~6g
- Carbohydrates: ~15g
- Sugar: ~4g
- Sodium: ~80mg
I'm await your comments! Enjoy!
