Crock Pot Splenda Raspberry Pudding Recipes

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SLOW COOKER TAPIOCA PUDDING

Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to presoak small tapioca pearls prior to cooking.

Provided by GF.food

Categories     Desserts     Custards and Pudding Recipes

Time 3h5m

Yield 8

Number Of Ingredients 4



Slow Cooker Tapioca Pudding image

Steps:

  • Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on Medium for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 30.3 g, Cholesterol 58.7 mg, Fat 5.2 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 66.3 mg, Sugar 22.3 g

4 cups milk
⅔ cup white sugar
½ cup small pearl tapioca
2 eggs, lightly beaten

RASPBERRY PUDDING

Always looking for ways to use our frozen berries, this one turned out great. from Canadian living mag.

Provided by Derf2440

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10



Raspberry Pudding image

Steps:

  • Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
  • In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
  • Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
  • Beat in eggs, 1 at a time, then vanilla.
  • In separate bowl, whisk together flour, baking powder and salt.
  • Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
  • Scrape evenly over raspberries, smoothing top,set aside.
  • In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
  • Bake in centre of 350 F degree oven until bubblely at edges and cake is firm to the touch, about 50 minutes.
  • Let cool slightly before serving.
  • Make ahead = store at room temp for up to 8 hours; reheat if desired.
  • I use becel margarine instead of butter and Splenda instead of sugar, comes out nice and light.

300 g frozen raspberries, thawed
1/2 cup sugar
1/2 cup butter or 1/2 cup margarine, softened
3/4 cup sugar
2 eggs
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 pinch salt
1/2 cup milk

CROCK POT CARAMEL RICE PUDDING

From Linda Larsen,Your Guide to Busy Cooks at About.com. This rich and delicious rice pudding that cooks in your slow cooker is true comfort food.

Provided by Nana Lee

Categories     Dessert

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 8



Crock Pot Caramel Rice Pudding image

Steps:

  • Spray inside of 3 quart crock pot with nonstick cooking spray.
  • Combine all ingredients in crock pot.
  • Cover and cook on low for 3-4 hours or until liquid is absorbed and mixture is thickened.
  • Stir well. Serve warm.

Nutrition Facts : Calories 348.1, Fat 7.7, SaturatedFat 4.7, Cholesterol 29.2, Sodium 181.8, Carbohydrate 61.7, Fiber 0.6, Sugar 35.6, Protein 8.8

3 cups cooked white rice
1/2 cup raisins
1 teaspoon vanilla
14 ounces sweetened condensed milk
12 ounces evaporated milk
2 tablespoons sugar or 2 tablespoons Splenda granular
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

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