Thursday, December 23, 2010

Cherry Pudding

This is Santa's Pudding:
He is dieting.;)

4 oz. cornstarch- [vs 8 TB.] To make it rich and thick.

I use a postage scale and an empty plastic food or topping tub to measure this from working in a bakery (Hell's Kitchen!!;)], this will be most accurate 1] Most often you will get a thicker product as air or moisture in the dry ingredients causes expansion. 2] If not you will lose the most girth when dieting, it will not sneak up on you.

1 pkg. of cherry Kool-aide
sweetener equivalent to 1 cup of sugar or 6-8 tsp. of sweet 'n low bulk
8-10 cups of water
1 tB. salt
1 tB. vanilla
1 tB. butter or margarine

Dissolve the cornstarch in 1 cup of water
In a 12 to 15 cup skillet put the remaining ingredients except for the butter and vanilla
Simmering for about 4-5 minutes add the corn starch/water mixture and stir with a whisk (wire whisk) until it boils, keep stirring while counting to 130 or so and then remove from heat. Add the butter and stir until melted and it combines with the pudding, then, add the vanilla.

Put in a large 3 to 4 cup bowl or into individual pudding cups. Top with low fat frozen whipped topping to make a red and white Christmas pudding. You could top it with cinnamon, too.