LOW-FAT VANILLA CUSTARD SAUCE
Categories Condiment/Spread Sauce Dairy Egg Vanilla Summer Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk sugar and cornstarch in medium bowl until no lumps remain. Add egg; whisk until well blended. Gradually whisk hot milk mixture into egg mixture. Return to same saucepan; whisk over medium heat until sauce thickens and boils, about 5 minutes. Pour into another medium bowl. Chill until cold, stirring occasionally, about 4 hours. (Can be made 2 days ahead. Cover and keep chilled. Before serving, remove vanilla bean and whisk to loosen.)
LOW FAT BUTTERSCOTCH CUSTARD
Fantastic low fat recipe - some sugar but not too much. Fantastic as an alternative to butterscotch sauce for those watching their diet. The recipe is for a conventional cooking method and a microwave method. Enjoy!
Provided by Wendys Kitchen
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Stir brown sugar and golden syrup together in a small saucepan over a low heat until blended. Add 1 cup milk and heat until hot but not boiling.
- Blend remaining milk, egg and cornflour. Add to hot mixture, stirring constantly until thick and smooth.
- Add vanilla.
- Microwave: In a micro safe dish, heat sugar and golden syrup together on HIGH for 1 minute. Blend remaining ingredients, add to sugar, stirring well. Cook on HIGH for 4-5 minutes, until boiling and thickened, stirring once or twice.
Nutrition Facts : Calories 95.6, Fat 2.2, SaturatedFat 1, Cholesterol 51.1, Sodium 63.2, Carbohydrate 13.9, Fiber 0.3, Sugar 9.3, Protein 4.9
CRISPY LOW FAT PEANUT BUTTERSCOTCH PIE
I made 2 of these the first time I tried this. It was to take to a dessert auction at church. This went for $19. Not bad! Easy, healthy, and tasty. From a Weight Watchers 2001 Cookbook. As written, when cut into 6 pieces, each piece is 3 WW points.
Provided by ladypit
Categories Dessert
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the peanut butter and honey together in a medium sized bowl. Microwave for 30 seconds on high until melted. Mix well.
- Add the cereal and coat well. Pat it into an 8 inch round cake pan or pie pan.
- Mix the pudding and the skim milk for 2 minutes. (Or do what the package says.).
- Fold in the whipped topping.
- Put the butterscotch mixture on top of the crust.
- Freeze.
- Let it sit out for 10 or so minutes before you cut it.
- Top with extra whipped topping if desired.
Nutrition Facts : Calories 153.6, Fat 7.9, SaturatedFat 2.6, Cholesterol 9.2, Sodium 158.4, Carbohydrate 16.2, Fiber 0.7, Sugar 9.4, Protein 6.3
OLD-FASHIONED BUTTERSCOTCH PUDDING
Categories Milk/Cream Egg Dessert Bake Chill Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine cream, milk and brown sugar in heavy medium saucepan. Whisk over medium-high heat until sugar dissolves. Set aside. Combine 3/4 cup sugar and 1/4 cup water in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
- Slowly pour cream mixture into caramel (mixture will bubble vigorously). Bring to boil, whisking frequently to dissolve any caramel bits. Remove from heat.
- Beat yolks in large bowl. Whisk in caramel mixture. Stir in vanilla and salt. Strain custard. Skim any air bubbles from surface. Refrigerate custard until cold, about 3 hours.
- Preheat oven to 350°F. Divide custard among six 3/4-cup custard cups. Place cups in roasting pan. Add enough hot water to pan to come halfway up sides of cups. Bake pudding until set in center, about 45 minutes. Remove cups from pan. Cool at room temperature 2 hours. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.)
NO-BAKE BUTTERSCOTCH CUSTARDS
Based on a traditional British pudding called posset, these ultrasilky custards set without the need for cornstarch, eggs or gelatin. (The acidity in the crème fraîche and brown sugar helps do that instead.) A dash of molasses is stirred in for complexity and to accentuate the bitterness of the brown sugar. But for a sweeter and more traditionally butterscotch flavor, you can leave it out.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine cream, crème fraîche, brown sugar and salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
- Cook at a vigorous simmer until mixture thickens slightly, 5 to 7 minutes.
- Remove from heat and stir in molasses and vanilla. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
- Stir mixture, then strain through a fine-mesh strainer into a measuring cup with a spout. Pour mixture into ramekins or individual serving bowls.
- Refrigerate, uncovered, until set, at least 3 hours and up to 3 days. Serve with whipped cream and berries, if you like.
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