Best 12 Vanilla Pudding Reduced Fat Recipes

LOW-FAT VANILLA PUDDING

Steps:

• In a mixing bow, combine milk, yogurt, pudding mix and vanilla. Beat on high speed for 2 minutes. Spoon into serving dishes. Chill. If desired, garnish with cherries and mint.

HOMEMADE VANILLA PUDDING

Steps:

• In a small bowl, whisk together ¼ cup of the milk with the cornstarch. Set aside.
• In a medium saucepan, whisk together the remaining milk, salt, and sugar. Allow the mixture to heat over medium heat until it is steaming; do not let it boil.
• While the milk heats, whisk the egg yolks in a separate small bowl. Once the milk is steaming, slowly stream ½ cup of the hot milk mixture into the egg yolks, whisking constantly. Slowly add the egg yolk mixture back to the pot, followed by the cornstarch mixture. Continue to cook over medium heat, whisking constantly, until the mixture starts to simmer and has thickened.
• Remove from the heat and whisk in the butter and vanilla.
• Pour into individual serving dishes. Top each with a layer of plastic wrap touching the top of the pudding to prevent a skin from forming and serve warm or allow to chill for several hours before serving.

VANILLA PUDDING (REDUCED FAT)

Steps:

• Combine first 3 ingredients in a saucepan.
• Combine milk and egg in a bowl.
• Gradually add milk mixture to sugar mixture, stirring constantly.
• Cook over medium heat until thick and bubbly, stirring constantly. Cook for one additional minute after bubbling starts, stirring constantly.
• Remove pan from heat; stir in vanilla.
• Serve warm, or place plastic wrap on surface; cool to room temperature.
• Chill thoroughly.

EASY LOW-FAT BANANA PUDDING

Steps:

• Beat pudding mixes and 3-1/2 cups milk in large bowl with whisk 2 min. Let stand 5 min.
• Arrange 11 wafers on bottom and up side of 2-qt. serving bowl; drizzle with 1 Tbsp. of the remaining milk. Add layers of 1/3 each of the bananas and pudding. Repeat layers twice. Cover with COOL WHIP.
• Refrigerate 3 hours.

VANILLA PUDDING

Steps:

• In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
• Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.

VANILLA PUDDING

Steps:

• In a saucepan, combine the sugar, corn starch and salt. Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2 to 3 minutes.
• Pour into individual molds rinsed with cold water; chill until firm and unmold.

CREAMY VANILLA PUDDING

Steps:

• Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do not stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Pour into individual dishes. Serve warm.

LOW-FAT VEGAN VANILLA PUDDING

Steps:

• Gather the ingredients.
• In a large saucepan, mix the sugar, cornstarch, and salt. Gradually blend in the soy milk, stirring constantly to avoid lumps.
• Cook the mixture over low heat, stirring constantly until thickened.
• Cook for an additional 2 to 3 minutes, stirring occasionally.
• Remove the pudding from the heat and add the vanilla. Let cool for 10 minutes, stirring now and then.
• Pour the pudding into one large serving dish or individual serving dishes and chill until firm, about 2 to 3 hours.

TORTILLA DESSERT CUPS

Steps:

• In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges. , For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap. Bake at 350° for 10 minutes or until crisp and lightly browned. Cool completely in pan., Meanwhile, for filling, in a small bowl, beat cream cheese until smooth. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese on low until smooth. Fold in whipped topping. Cover and refrigerate for 1 hour. , Carefully remove cups from pan. Pipe or spoon about 3 tablespoons filling into each cup. Drizzle or pipe with melted chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator.

HOMEMADE VANILLA PUDDING

Steps:

• In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

SKINNY BANANA PUDDING

Steps:

• In large bowl, beat milk and pudding mix with electric mixer on low speed until well mixed; beat in yogurt. Fold in whipped topping.
• Place 24 vanilla wafers in a single layer in ungreased 13x9-inch (3-quart) glass baking dish. Spoon half of the pudding mixture over wafers. Place 6 sliced bananas over pudding mixture. Spoon remaining pudding mixture over bananas. Arrange remaining 24 vanilla wafers over top of pudding.
• Cover; refrigerate at least 3 hours but no longer than 8 hours. Just before serving, garnish with additional banana slices.

RICH VANILLA PUDDING

Steps:

• Combine sugar and cornstarch in a saucepan. Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
• Remove from heat. In a thin stream, gradually add 1 cup of hot mixture to beaten egg yolks while whisking vigorously. Scrape hot egg mixture into saucepan. Cook and stir over medium heat until thickened and smooth. Do not boil. Remove from heat and stir in butter and vanilla extract. Pour into a bowl or ramekins or teacups. Cover surface directly with plastic wrap, and chill in the refrigerator for about 2 hours.
• Serve topped with whipped cream and dulce de leche, as desired.
• NOTE: If using a vanilla bean in place of the extract, just add the split and scraped bean in step 1 when you add the half-and-half. Be sure to remove the bean pod before step 2.