ALMOND SPICE PUDDING
A rich, delicious gluten-free and grain-free pudding spiced with cinnamon, cardamom, and vanilla. Excellent with fresh or frozen (thawed) fruit.
Provided by help007
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 3h30m
Yield 8
Number Of Ingredients 7
Steps:
- Mix milk, almond meal, sugar, cinnamon, espresso powder, and cardamom in a large saucepan; bring to a simmer. Cook, stirring often, over low heat until slightly thickened, 20 minutes. Remove from heat and stir in vanilla extract. Chill in refrigerator until thickened, at least 3 hours.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 32.9 g, Cholesterol 12.2 mg, Fat 9.1 g, Fiber 0.2 g, Protein 15.1 g, SaturatedFat 2.8 g, Sodium 50.9 mg, Sugar 24.3 g
ALMOND MILK INSTANT PUDDING
This pudding is made with instant pudding mix and almond milk and has the perfect taste and consistency. Takes just slightly more effort than normal.
Provided by kaleighna
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Pour 1 cup almond milk into a small saucepan. Add cornstarch and heat over medium heat. Cook, stirring constantly, until bubbly, 3 to 5 minutes. Remove from heat; keep stirring for 30 seconds.
- Pour remaining almond milk into a bowl; add pudding mix. Mix with an electric mixer on low speed until very thick, about 1 minute. Add cornstarch mixture to the pudding mixture. Mix at low speed for 1 minute more.
- Transfer pudding to 4 individual serving bowls. Cover and refrigerate if desired.
Nutrition Facts : Calories 217.4 calories, Carbohydrate 51 g, Fat 1.6 g, Fiber 0.6 g, Protein 0.5 g, Sodium 786.1 mg, Sugar 40.4 g
ALMOND MILK CHOCOLATE PUDDING
This is a super easy pudding that can be adapted as needed to be both vegetarian or vegan. It is low-fat and a responsible snack for those watching their diet but seeking a sweet chocolate dessert. A very versatile pudding recipe that is easy to modify. Can be eaten warm, if preferred.
Provided by Phaewryn
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Mix sugar, cocoa powder, cornstarch, and salt together in a saucepan; whisk in 1/4 cup almond milk until foamy and smooth. Continue adding almond milk, 1/4 cup at a time, to cocoa mixture until mixture is smooth and foamy each time. Place saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes.
- Remove saucepan from heat and stir in butter until melted and smooth. Add vanilla extract and mix well. Pour pudding into serving bowl and refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 48.1 g, Cholesterol 1.8 mg, Fat 3 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 183.8 mg, Sugar 37.3 g
PLUM & ALMOND PUDDING
British plums are one of the great late-summer treats. Enjoy them warm from the oven in this comforting pudding
Provided by Matt Tebbutt
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the plums, cinnamon, lemon zest and brandy, if using, together in a bowl, then leave to macerate while you make the batter.
- Cream the butter and sugar with an electric whisk until pale and fluffy, add the eggs one at a time, then tip in the flour and ground almonds. Mix until completely combined.
- Tip the fruit into a buttered shallow baking dish, spoon over the cake batter, then sprinkle over the flaked almonds. Bake for 35-40 mins until browned and cooked through. Test if the pudding is ready by inserting a skewer. If it comes out clean, the pudding is ready; if there is some batter on the skewer, then give it a few mins more. Remove from the oven and serve warm with clotted cream.
Nutrition Facts : Calories 381 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.45 milligram of sodium
CHOCOLATE ALMOND PUDDING
This is a quick and delicious snack you can whip up when you're craving chocolate. Dollop with whipped cream and raspberry sauce and serve warm. YUM!
Provided by JOSIE
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm.
Nutrition Facts : Calories 104.2 calories, Carbohydrate 19.2 g, Cholesterol 28.1 mg, Fat 2.3 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 34.7 mg, Sugar 15.5 g
ALMOND PUDDING
Provided by Joan Nathan
Categories easy, dessert
Time 45m
Yield Six to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- In an electric mixer, beat the egg yolks until foamy. Add the sugar and mix until the egg yolks are very pale and fluffy. Add the almonds and the extract, if using, and mix until well blended.
- In another bowl, beat the egg whites until stiff peaks form.
- Fold the egg whites into the yolk mixture and turn into an 8-inch souffle dish or springform pan that has been greased and then floured with matzoh meal. Bake for 30 to 35 minutes, or until golden. The pudding will rise slightly during cooking; it will settle as it cools. Let cool slightly.
- Top with fresh strawberries or strawberry puree and serve.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 39 milligrams, Sugar 4 grams, TransFat 0 grams
CHOCOLATE PUDDING WITH ALMONDS
This dessert is very comforting and reminds me of my childhood. The surprising texture of the almonds on top does wonders for the texture and makes it more of a "complete" dessert to me.
Provided by Alex Guarnaschelli
Categories dessert
Time 12h35m
Yield 6 to 8 shallow coffee cups
Number Of Ingredients 16
Steps:
- In a large saucepan, combine the sugar, cocoa powder, salt and warm water. Whisk to blend and bring to a gentle simmer over medium heat. Remove from the heat and stir in the chocolate, 1 cup heavy cream and 1 cup of the milk. Stir to blend and bring the mixture back to a gentle simmer on low heat.
- Meanwhile, in a small bowl, combine the cornstarch and the remaining 1/4 cup of milk until the mixture is smooth. Stir the cornstarch into the simmering chocolate mixture and continue cooking it over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 3 to 5 minutes. From time to time, use a whisk to blend the pudding and assure that it is not sticking to the bottom or sides and scorching as it cooks. Remove from the heat. Taste and add the vanilla and rum. Pour the pudding into a large bowl (or, if preferred, individual coffee cups) and cover tightly with plastic wrap so a skin doesn't form on top of the pudding. The plastic wrap should directly touch the top of the pudding in the bowl or cups. Refrigerate for a few hours or overnight.
- In a medium bowl whisk the cream until thick. Alternatively, use the electric mixer fitted with the whisk attachment. Whisk in the sugar and vanilla until blended. Taste for sweetness and refrigerate until ready to use.
- When ready to serve, heat the oil in a medium skillet over low heat. When the oil begins to smoke lightly, add the almonds. Cook them, stirring, from time to time, until they turn golden brown, about 2 minutes. Use a slotted spoon to transfer them from the skillet to a paper towel or a kitchen towel to drain off excess oil. Season with salt, to taste.
- Remove the pudding from the refrigerator, discard the plastic wrap and sprinkle with the almonds. Top with dollops of the whipped cream or serve the cream on the side. Serve immediately.
ALMOND PUDDING
This is a milk pudding that is served in India at open houses or for dessert. To keep a "skin" from forming on the top of the pudding while it is cooling, carefully place a piece of clear plastic wrap or waxed paper directly on the surface of the hot pudding. After the pudding has cooled, remove the paper and spoon the pudding into dessert dishes. Chilling time is not included in cooking or prep time.
Provided by breezermom
Categories Dessert
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy 3 quart saucepan, combine the milk or light cream, rice, and cardamom. Bring to boiling. Reduce heat. Cook, uncovered over low heat, stirring occasionally about 1 hour or until the milk mixture is reduced to about 2 cups. Remove from heat.
- Stir in the sugar and chopped almonds or pistachio nuts, continue stirring till the sugar has dissolved. Cool for 30 minutes; stir pudding. Stir in the rose water, if desired.
- Spoon the mixture into 4 to 6 sherbet or dessert dishes. Chill in the refrigerator. To serve, sprinkle with ground nutmeg and garnish each serving with 2 whole strawberries.
Nutrition Facts : Calories 288.9, Fat 13.6, SaturatedFat 5.9, Cholesterol 34.2, Sodium 149.6, Carbohydrate 33.1, Fiber 1.8, Sugar 14.7, Protein 10.5
OLD-STYLE APPLE AND ALMOND PUDDING
One for the nut-lover. A refreshing apple compote is topped with an almond (or hazelnut) sponge. Simple and delicious, it's an ideal Passover dessert.
Provided by Evelyn Rose
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°.
- Put the sliced apples in a large saucepan with the sugar, apricot preserves, and lemon and orange juices. Simmer over low heat on top of the stove until barely tender, about 15 minutes. Alternatively, cook on 100 percent power in the microwave for 7 minutes, stirring once.
- Arrange the fruit mixture in a greased gratin or other oven-to-table dish 10 to 11 inches long and 2 inches deep.
- Beat all the topping ingredients together in a bowl until they form a smooth mixture, then spread on top of the apple mixture.
- Bake for 40 minutes, or until golden and firm to a gentle touch. Serve plain or with frozen yogurt or ice cream.
- Keeps up to 3 days under refrigeration. Freeze leftovers up to 2 months.
DANISH RICE PUDDING WITH ALMONDS
This is a Christmas favorite that allow us to enjoy the wonderful rich flavors and festive colors of this dessert. It is a rice pudding like no other. On Christmas it is a tradition to add a whole almond to the bowl. The one who gets it, wins a prize.
Provided by Linda Pedersen
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 4h40m
Yield 6
Number Of Ingredients 9
Steps:
- In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
- In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
- Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 41.2 g, Cholesterol 60.9 mg, Fat 19.4 g, Fiber 3.2 g, Protein 6.5 g, SaturatedFat 10.4 g, Sodium 52.7 mg, Sugar 27.7 g
ALMOND-VANILLA PUDDING
Make and share this Almond-Vanilla Pudding recipe from Food.com.
Provided by RainbowBubbles
Categories Dessert
Time 15m
Yield 3-4 puddings, 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Mix a little of the milk with the cornstarch to form a paste.
- Heat the rest of the milk gently to a simmer, then add in the cornstarch paste, agave and vanilla.
- Stir until thickened and serve with fruit.
EASY VANILLA ALMOND MILK PUDDING (EGG-FREE!)
Adapted from a chocolate recipe. Use 1/4 cup sugar for reasonable sweetness...or the whole 1/2 cup for full-out, almost over-the-top flavor.
Provided by nicole.cpp-2
Categories Dessert
Time 10m
Yield 4 puddings
Number Of Ingredients 5
Steps:
- In a small saucepan, whisk together cornstarch, sugar, and salt.
- Whisk in almond milk until no lumps remain (do NOT add vanilla yet!).
- Bring mixture to a boil over medium heat, stirring occasionally.
- Whisk the boiling mixture constantly for 2 (count 'em -- 2) minutes.
- Remove from heat and whisk in vanilla.
- Pour into 4 custard cups and refrigerate until set.
TOASTED ALMOND PUDDING
Make and share this Toasted Almond Pudding recipe from Food.com.
Provided by Potatoebugsy
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the stick of margarine. Mix together the coconut, brown sugar, almonds, flour and melted butter. Place on cookie sheet and put in oven at 325 degrees until brown, stirring often. Let this cool.
- Mix together the pudding and milk then add the Kool Whip. In the bottom of the bowl add a very light layer of the coconut/almond mixture then spoon on top the pudding mixture. Add most of the coconut/almond mixture in the middle just make sure to save enough to sprinkle on the top and then add the remaining pudding mixture. Then add the amount you saved to garnish the top of the pudding.
- Chill and serve.
Nutrition Facts : Calories 763.3, Fat 45.6, SaturatedFat 20.9, Cholesterol 15.2, Sodium 734.2, Carbohydrate 81.5, Fiber 4.1, Sugar 56.2, Protein 11.1
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