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Butterscotch Pudding

Makes 6 1/2-cup servings

This pudding gets its color from cooked yam and its flavor from butterscotch extract.

2 cups fortified soy- or rice milk
1 cup cooked, peeled yam
5 tablespoons maple syrup
2 tablespoons cornstarch
1 tablespoon potato flour
1/2 teaspoon butterscotch extract
1/4 teaspoon salt

Combine non-dairy milk, yam, and maple syrup in a blender and process until completely smooth. With the blender running, add cornstarch, flour, butterscotch extract, and salt.

Transfer to a saucepan and heat, stirring constantly, until mixture bubbles and thickens. Remove from heat and transfer to individual serving dishes, if desired. Cool before serving.

Per 1/2-cup serving

  • Calories: 128
  • Fat: 1.4 g
  • Saturated Fat: 0.2 g
  • Calories from Fat: 10%
  • Cholesterol: 0 mg
  • Protein: 3.4 g
  • Carbohydrates: 26 g
  • Sugar: 14 g
  • Fiber: 1.8 g
  • Sodium: 155 mg
  • Calcium: 121 mg
  • Iron: 1.3 mg
  • Vitamin C: 4.1 mg
  • Beta Carotene: 2771 mcg
  • Vitamin E: 1.4 mg

Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.