Zero Carb Vanilla Pudding Food
ZERO CARB VANILLA PUDDING
So my son was just diagnosed with T1D and he dislikes getting shots every time he eats. He has been wanting some desserts and well we couldn't find any ZERO carb desserts. So I made this for him. He fell in love with it and requested I make a gallons worth!! I will soon be making a variety of flavors. According to the ingredient calculations here, there appears to be 2.6 carbs per serving. However, all of my ingredients are ZERO carb counts (NET CARB). Please read your labels.
Provided by bakermarsha
Categories Dessert
Time 10m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- combine heavy cream and water in medium saucepan and place on medium heat.
- in a separate bowl whisk remaining ingredients together until well combined and not clumpy.
- continue to whisk cream mixture until boiling. once boiling, pour half of cream mixture into egg mixture whisking constantly.
- once egg mixture is well combined, pour back into cream mixture and continue to whisk for approximately five minutes or until mixture is thick to desired consistency. This will not be completely solid like store brands are, but very spoonable texture.
Nutrition Facts : Calories 296.6, Fat 30.6, SaturatedFat 18.2, Cholesterol 226.4, Sodium 35.6, Carbohydrate 2.6, Sugar 0.3, Protein 3.4
LOW CARB CREAMY VANILLA PUDDING - 4 NET CARBS
From The New Atkins for a New You Cookbook. Phases 2-4. Per Serving: 4 net carbs, 4 total carbs, 0g fiber, 6g protein, 31g fat, 320 calories
Provided by mariposa13
Categories Dessert
Time 2h20m
Yield 1/2 cup servings, 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring 2 inches water to a boil in the bottom of a double boilder over high heat.
- In the top of the double boiler, combine the cream, water, egg yolks, splenda, salt, and vanilla.
- Set over simmering water to cook, stirring constantly, until mixture thickens enough to coat the back of a wooden spoon, about 4 minute.
- Transfer to bowls; cover surface with plastic wrap and refrigerate until set, about 2 hours.
- VARIATIONS:.
- For chocolate pudding, add 3 tbsp cocoa powder and reduce vanilla extract to 1 teaspoons Use only 7 egg yolks.
- For coffee pudding, sub 2 tsp instant coffee for the vanilla bean.
Nutrition Facts : Calories 320.8, Fat 31, SaturatedFat 16.9, Cholesterol 450.4, Sodium 112.7, Carbohydrate 3.1, Sugar 0.5, Protein 6.6
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- Then, bloom the gelatin by evenly sprinkling it over the milk mixture and allow it to soften for 3 to 5 minutes.
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- When the cream is hot and bubbling around the side of the pot, slowly pour it into the egg mixture whisking continuously until fully incorporated. Pour the mixture back into the pot and place over medium low heat. (Once you become familiar with making pudding you can do it over medium heat, adjusting up and down as needed.)
- Continuously whisk the mixture for the next 5 minutes, until it begins to thicken all-at-once. Turn the heat down a tad and continue to whisk for 1-2 minutes. The mixture should very slowly simmer if whisking is stopped. Remove from heat and whisk for 1 minute more. Place the sieve over the bowl and pour the pudding through the sieve to catch any bits of egg that may have cooked.
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