Cooking Light Butterscotch Pudding

Ingredients

• 1 cup dark brown sugar, packed
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 3 cups 1% low-fat milk, divided
• 1 large egg, lightly beaten
• 1 large egg yolk, lightly beaten
• 1 tablespoon butter
• 1 teaspoon vanilla
• 6 tablespoons frozen reduced-calorie whipped topping, thawed

Directions

1. 1

   Combine first three ingredients in a saucepan. Gradually add 2 cups milk; stir with a whisk until blended. Cook mixture to 180 degrees or until tiny bubbles form around edge (do not boil.

2. 2

   Combine remaining 1 cup milk, egg, and egg yolk in a bowl; stir with a whisk.

3. 3

   Gradually add 1 cup of hot milk mixture to egg mixture, stirring constantly with a whisk. Add egg mixture to saucepan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Remove from heat; stir in butter and vanilla. Place pan in a large ice filled bowl for 20 minutes or until mixture cools to room temperature; stir occasionally. Cover surface of pudding with plastic wrap. Chill. Serve with whipped topping.