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Gluten-Free Vanilla Buttermilk Pudding with Blueberries

QUICK FACTS

  PREPARATION TIME
4 hr and 0 min (for 4 serves)

 
  COOKING TIME
10 min (for 4 serves)
  DESSERT
Pudding
 

SUMMARY

 

This wonderful pudding recipe adds some valuable protein and calcium to your regular fruit delight!

INGREDIENTS

0.50 tablespoon (7 g)
  Unflavored Powdered Gelatin
1.00 tablespoon (20 g)
  Water
25 g
  Reduced-Fat Cream
3 g
  Vanilla Bean Extract
3.00 teaspoon (6 g)
  Splenda, Sugar Blend
1.50 cup (389 g)
  Buttermilk, low-fat
0.50 cup (79 g)
  Fresh Blueberries
 

METHOD

1 Mix the gelatin with 2 tablespoons of water in a small bowl and set aside.

2 Put the cream, sugar (Splenda), and vanilla bean extract into a small saucepan over medium heat. Once the sugar has dissolved remove from heat and add the gelatin to the warm cream mixture. Stir until the gelatin has dissolved.

3 Once the cream has cooled to room temperature, add the buttermilk and stir. Strain through a fine mesh sieve to catch any bits of undissolved gelatin.

4 Pour the mixture into wine glass, about 3/4-1 cup per glass. Top with fresh blueberries. Cover with plastic wrap and chill to set for at least four hours.

5. Serve and enjoy.

  NUTRITIONAL PANEL
Per Serve
Energy:
616.6 kJ  (147.4 kcal)
Protein:
11.6 g
Total Fat:
3.6 g
-Saturated:
2.4 g
-Mono-Unsaturated:
0.9 g
-Poly-Unsaturated:
0.1 g
Total Carbs:
15.4 g
-Complex Carbs:
0.2 g
-Sugar:
15.2 g
Fibre:
0.6 g
Water:
226.5 mL
Alcohol:
0.4 g
Cholesterol:
17.4 mg
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