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Nutrition Facts
Serving Size 1 (135g) Recipe makes 8 servings The following items or measurements are not included below: 1/4 cup Splenda sugar substitute
Calories 108
Calories from Fat 2		(2%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 60mg		2%
Potassium 176mg		5%
Total Carbohydrate 7.6g		2%
	Dietary Fiber 1.5g	6%
	Sugars 3.6g
Protein 19.7g		39%
detailed view... how is this calculated?

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Strawberry Pudding

Recipe #122514 | 20 min | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: ~Nimz~
May 16, 2005

Simple and delightful. Prep time does not include chilling. From the Lead Apron cookbook.

SERVES 8 (change servings and units)

Ingredients

2 (3 ounce) envelopes unflavored gelatin
1/4 cup water
1 cup skim milk
1/4 cup Splenda sugar substitute
1 teaspoon almond extract
1 quart fresh strawberry, cleaned and sliced

Directions

1
In a 5 cup blender sprindle unflavored gelatin over water and let stand 3 to 4 minutes.
2
Add hot milk and process at law speed until gelatin is completely dissolved, about 2 minutes.
3
Add remaining ingredients and process at high speed until strawberries are pureed.
4
Pour into eight dessert dishes and chill until set.
5
Enjoy.

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Featured Reviews for This Recipe

From: LZAK

On Feb 2, 2008

This didn't turn out at all the way I expected. I was hoping for a more creamy, silky texture and this recipe turned out very rubbery, almost like a sponge. I liked the simplicity of the recipe, but I think next time I will try a strawberry custard.

0 people found this review helpful

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From: KITTENCAL

On Aug 19, 2006

Refreshing and good, I used white sugar in place of splenda, I also added in more strawberries, thanks for a great summer dessert Nims!...Kitten

0 people found this review helpful

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From: PaulaG

On Aug 8, 2006

This is a quick, light dessert. It definately needs to have very ripe berries or additional berries along with some extra Splenda. I would have liked this better if it had been a little sweeter and creamier.

1 person found this review helpful

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From: ladypit

On Oct 25, 2005

I halved this and found it to be a very very firm pudding with a bit of a thick bite to it, texture wise. My berried were not very sweet and I did not check that before I made this so the pudding turned out to be not as sweet as I would normally like. I topped it with cool-whip which solved the sweetness issue. Thanks for posting!

1 person found this review helpful

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