DF Butterscotch Pudding

I found a recipe for almond milk pudding online the other day. I cut back on the sugar, though, because while I like sweet, there is such a thing as too sweet. The texture was a bit off. It had a gritty mouth feel. Next time I may try a different thickener such as arrowroot just to see if it makes a difference.

3 Tbs corn starch
1/2 cup dark brown sugar, packed
1/8 tsp salt
2 1/4 cups almond milk
1 Tbs margarine, softened
1 tsp vanilla

In a small saucepan combine the corn starch, sugar and salt. Add 1/4 cup of almond milk. On medium-low heat, mix ingredients well to dissolve the corn starch and sugar. Add the remaining almond milk, stirring constantly until mixture thickens, about 3 minutes. Remove the pan from heat and whisk in the soy margarine and vanilla until completely incorporated. Transfer pudding to a heatproof dish, place plastic wrap directly on the surface of the pudding (this will prevent a skin from forming), and chill in the refrigerator at least 3 hours before serving. Serve cold.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Dessert, Gluten Free, Vegan. Bookmark the permalink.

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