Vanilla Pudding With Splenda Food

BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• In a bowl, whisk together milk, eggs, Splenda Sweetener, cinnamon, and vanilla extract. Gently stir in bread cubes and raisins. Let sit for 10-15 minutes so bread absorbs liquid.
• Pour mixture into a 1 ½-quart ungreased baking dish.
• Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes before serving warm.

VANILLA PUDDING

Steps:

• In a saucepan, combine the sugar, corn starch and salt. Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2 to 3 minutes.
• Pour into individual molds rinsed with cold water; chill until firm and unmold.

SPLENDA GLAZE OR FROSTING

Steps:

• Powdered Sugar Glaze: Preparation Time 10 minute Makes1/3 cup glaze. Mix together SPLENDA® Granular 1/4 cup, Cornstarch 5-6 teaspoons Water Place SPLENDA® and cornstarch in blender jar. Cover and blend until SPLENDA® is a very fine powder. Pour into a small bowl. Add water and stir well. This recipe makes a thick glaze. Add more water for a thinner glaze. To flavor the glaze add any of the following; 1/2 teaspoons vanilla extract, 1 drop maple flavor, 1 teaspoons lemon zest, 1 teaspoons orange zest, or 1/2 teaspoons rum flavor.
• Frosting: 1 (8oz.) pkg. Reduced Fat Cream Cheese 1/4 cup Butter, softened 1/2 teaspoons Vanilla 1 drop Imitation Maple Flavor 1/2 cup SPLENDA® No Calorie Sweetener, Granular 1/2 cup Powdered Sugar 1 (1.4ounce) package sugar-free instant pudding mix 1 3/4 cups milk 1 (8oz) package cream cheese 1 (8oz) container lite frozen whipped topping, thawed in a medium bowl, combine pudding mix and milk. mix well and let stand until thickened. In a large bowl, beat cream cheese until smooth. add pudding and mix well. finally fold in whipped topping. Cream Cheese Frosting 8 oz. cream cheese, softened 1/2°C Smart Beat, softened 1 t. vanilla 2-3 tablespoons Splenda (or to your taste) 1/2°C chopped pecans Beat cream cheese and Smart Beat in mixer bowl til fluffy. Beat in Splenda to taste. Add vanilla and pecans: mix well. Store in refrigerator. Versatile cream cheese frosting flavoured with sugar-free instant pudding. It will frost one 9x13 or one 2-layer cake. Use any flavour of pudding mix. 1 (1.40 ounces) package sugar-free instant chocolate pudding mix 1 3/4 cups milk 1 (8.00 ounces) package reduced-fat cream cheese 1 (8.00 ounces) container frozen light whipped topping, thawed 1. In a medium bowl, combine pudding mix and milk. 2. Mix well and let stand until thickened. 3. In a large bowl, beat cream cheese until smooth. 4. Add pudding and mix well. 5. Finally, fold in whipped topping.

VANILLA PUDDING

Steps:

• Prepare an ice bath; set aside. In a small bowl, combine cornstarch, 2 tablespoons sugar, and salt. Whisk eggs in a separate bowl until smooth; whisk in cornstarch mixture.
• Combine milk, remaining sugar, and vanilla-bean scrapings in a medium saucepan. Bring to a boil over medium-high heat. Slowly pour milk into egg mixture, whisking constantly.
• Return mixture to saucepan set over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 2 minutes. Remove pan from heat, and transfer mixture to a medium heat-proof bowl.
• Whisk in butter and vanilla extract. Set bowl in ice bath, stirring occasionally, until chilled. Serve pudding with chocolate shavings on top, if desired.

HOMEMADE VANILLA PUDDING

Steps:

• In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.