Keto Pistachio Pudding Dessert Food

LOW-CARB PISTACHIO MOUSSE RECIPE

Steps:

• Pour the almond milk in a jar or glass container with a cover. Stir in the raw pistachios. Cover the container and refrigerate for 24-48 hours. The longer the nuts soak, the more pistachio flavor will be absorbed by the milk.
• After the nuts have soaked, strain out the nuts from the milk while pouring the milk into a large measuring cup. Discard the nuts as they have lost much of their flavor.
• In a 1 1/2 -2 quart saucepan, whisk together the 1/4 cup sweetener, xanthan gum, matcha and sea salt.
• Add the egg yolks to the pistachio-flavored milk and whisk together. Add this liquid mixture very slowly (a tablespoon at a time) to the dry ingredients in the saucepan, whisking between each addition. Place saucepan over medium low heat and bring to a simmer, whisking frequently. Remove from heat.
• Stir vanilla extract into the pudding mixture. Allow to cool for several minutes at room temperature, then refrigerate for 2-3 hours, or until chilled.
• In a medium mixing bowl, beat whipping cream and the two tablespoons of the sweetener, using a mixer, until soft peaks form. Add vanilla and beat again until stiff peaks form.
• Stir 1/3 of the whipped cream into the pistachio pudding mixture to lighten. Fold in the rest of the whipped cream. Gently stir in 1/2 cup of pistachio nuts.
• Transfer mixture into the desired serving dishes, cover and refrigerate a few hours before serving.

LEMON PISTACHIO PUDDING

Steps:

• Combine butter, graham cracker crumbs, and pecans.
• Press into the bottom of a 9" X 13" baking pan.
• Bake at 350 for 12 to 15 minutes.
• Let cool.
• Combine cream cheese, 1 cup Cool Whip, and powdered sugar.
• Spread over cooled crust.
• Refrigerate until firm.
• Combine lemon pudding with 1 1/2 cups milk.
• Whisk or mix with a mixer at high speed until pudding thickens.
• Spread over cream cheese layer.
• Refrigerate until firm.
• Repeat using the pistachio pudding and 1 1/2 cups of milk.
• Top the whole thin with a tub of Cool Whip.
• Refrigerate until ready to serve. (at least a couple hours).

PISTACHIO PUDDING DESSERT

Steps:

• Place the crackers into a plastic storage bag and break into crumbs with a rolling pin. Pour crumbs into a bowl and add the melted butter. Spread into the bottom of a 13x9 inch pan to make a crust.
• Bake at 350°F (4 gas marks) for 20 minutes.
• Cool.
• Mix pudding with 2 cups of milk using the directions on the side of the package. Add in softened (not melted) vanilla ice cream.
• Pour over the cooled cracker crust. Top with Cool Whip.
• Use a vegetable peeler to create chocolate curls as garnish across the top.
• Chill until ready to serve.