Tuesday, September 22, 2009

Fresh Peaches and Cream Pudding

Peaches are my all-time favorite fruit. A fresh, ripe peach is perfect just the way it is, but add a little cream and it becomes divine! You'll notice that this pudding recipe is different than most because it doesn't have milk or eggs as the base. Ripe, sweet peaches are the main ingredient, so it explodes with intense fresh fruit flavor that has been kissed with velvety creaminess. It's lightly spiced to replicate the taste of peach pie or cobbler, minus the high carb crust. (Note: If you wish to create a gluten-free or milk-free version, just substitute gluten-free tapioca and/or use vanilla flavored soy or rice milk for the cream.)

This soft set pudding is ideal for an afternoon snack or dessert. Thanks to the high fruit content, a serving fulfills one of your fruit requirements for the day…in a most delicious way!

Fresh Peaches & Cream Pudding
(Makes 4 servings)

6 medium ripe peaches, peeled and cut into chunks
1 tablespoon lemon juice
¼ cup Splenda, granular
2 tablespoons light cream (or half & half)
¼ teaspoon ground nutmeg
Pinch of ground cardamom or cinnamon
1 tablespoon quick cooking tapioca (dry)
½ teaspoon vanilla extract

1. Place peaches in large saucepan, add lemon juice and toss to coat. Add Splenda, cream, spices and tapioca and stir to combine. Allow to sit for 5 minutes before proceeding.

2. Cook over medium heat, stirring frequently, until mixture comes to a boil. Continue cooking for about 4-5 minutes until peaches are soft and mixture has reached a full boil. Remove from heat and add vanilla. Mash peaches with a potato masher only until pieces are broken down a bit, but mixture is still chunky. Allow to cool for 20 minutes.

3. Ladle pudding into individual serving dishes. Refrigerate for 20 minutes or until completely cooled. Pudding can be eaten warm or cold. (Note: This pudding is meant to be soft set, although it will thicken slightly as it cools.)

Nutritional Information per serving: 89 calories, 18.9 g carbohydrate, 1.7 g total fat, 0.75 g saturated fat, 2 g fiber, 1.3 g protein

Original recipe by Kathy Sheehan, copyright 2009

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