Wednesday, June 16, 2010

Peach Pudding Jars

I used my kitchen torch to brown the marshmallow creme after I took it out of the oven. Be careful it will catch on fire just like a regular marshmallow. :)
1/3 cup all-purpose flour
2 1/2 cups fat free milk
1 (14-oz.) can fat-free sweetened condensed milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract
1 vanilla bean, sliced in half and seeds scraped
1 peach per jar
1 serving (8) per jar reduced-fat vanilla wafers
1 tablespoons marshmallow creme
6 pint jars

Preheat oven to 325°.

Combine flour and salt in a medium saucepan. Gradually stir in milks, egg yolks, vanilla extract, and vanilla bean seeds and cook over medium heat, stirring constantly, 15 to 20 minutes or until thickened.

Arrange 1/3 diced peach in bottom of jar. Top with 3 tablespoons pudding mixture and 3 vanilla wafers. Repeat layers twice ending with 2 vanilla wafers. Dollop marshmallow creme on top. Bake 20 to 25 minutes.

Serve warm. Refrigerate leftovers.

1 serving: 8.6 points

Just pudding (2/3 cup) = 5.6 points
Skip the vanilla wafers = 5.6 points
Even out the points with just a little under a 1/2 cup blueberries or blackberries = 9 points
Add in 1/2 banana per jar = 9.6 points
Make in 1/2 pint jar (still using a whole peach but only 1-1/2 tablespoons pudding between layers) =4.3 points

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