Sharing recipes, crafts and frugal living, the challenges and triumphs of parenting a neurotypical child and a child on the Autism Spectrum. Yoga Instructor said goodbye to her nightly glass of Chardonnay to give up habits that were not serving her purpose in life! The CocktailMom name remains, however with a new focus on healthy and authentic living.


Butterscotch Pudding

I can't believe how easy this is to make and so much better for you compared to the processed varieties on your local supermarket shelves. The flavor is very lite, if you prefer a more robust butterscotch add more brown sugar and only use whole milk.
This recipe also happens to be a gluten free dessert as well. Hopefully Logan will eat it, fingers crossed.

2 cups milk (low fat and soy ok)
1 tablespoon butter (optional)
4 tablespoons brown sugar
3/4 teaspoon pure vanilla extract
1/4 teaspoon salt
4 tablespoons cornstarch
Toppings: gluten free chocolate chips or peanuts or almond slices; optional

Combine all the ingredients except the cornstarch in a saucepan over medium heat. Cook, stirring frequently until hot to the touch. Do not let it boil! Put cornstarch in a separate bowl and pour half of the wet mixture into the bowl and whisk together. Once the cornstarch is dissolved pour the entire thing back into the saucepan and continue to cook on low heat for about 5 minutes. Continue to stir frequently until it becomes thick and shiny and resembles pudding.
Pour pudding into serving bowls and refrigerate until cool.

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