Almond Pudding Recipe

1. 1

   Place almonds in blender with 1 1/2 c. lowfat milk.

2. 2

   Grind well for about 4 min to make a smooth paste.

3. 3

   Turn this mix out into a medium-size saucepan and add in 3 1/2 c. lowfat milk, the sugar and cream.

4. 4

   Bring to a boil, stirring with a wooden spoon.

5. 5

   In a small bowl, dissolve cornstarch in remaining 1/2 c. lowfat milk to create a smooth paste.

6. 6

   Gradually add in this mix to boiling almond lowfat milk, lower heat and simmer, stirring frequently.

7. 7

   Carefully add in about 1 c. of the warm almond lowfat milk to beaten egg yolk, then pour mix back into saucepan.

8. 8

   Add in salt.

9. 9

   Simmer for about 10 min, stirring frequently, till mix thickens.

10. 10

    Pour into individual serving dishes.

11. 11

    Let cold, then chill several hrs to refrigeratepudding.

12. 12

    Sprinkle grnd pistachio nuts on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.