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“Deciding to make a real homemade dessert one night, I mixed up this pudding. It’s from my favorite cookbook with a few added tweaks—and much better than store-bought!” EMR -Taste of Home On-line community
This recipe is:
Healthy
Quick
Cooking for 2: Creamy Butterscotch Pudding for 2
Nutritional Facts 1/2 cup equals 221 calories, 5 g fat (3 g saturated fat), 112 mg cholesterol, 161 mg sodium, 38 g carbohydrate, trace fiber, 5 g protein.
Originally published as Creamy Butterscotch Pudding in Healthy Cooking August/September 2009, p45
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Reviewed on Feb. 03, 2011 by gram123
This recipe did not have the strong butterscotch flavor that my family likes. Nor was it the golden brown color we all like. but it was easy and i will try again and adjust the coloring and maybe a little more browning of sugar?
Reviewed on Feb. 03, 2011 by juliedolph
Hubby loved it and he is picky about his butterscotch pudding. I've made it twice in the last week.
Reviewed on Feb. 03, 2011 by rjpere
Had to use light brown sugar so it was a little light colored. Also a bit sweet for my taste. (Maybe I packed the sugar a little too much.)
Reviewed on Feb. 03, 2011 by rain
We used the Splenda brown sugar and just used skim milk and it turned out great. There is no doubt that we will make it again.
Reviewed on Feb. 03, 2011 by SunnieB
I made this with lactose free, fat free milk and it was a little runny--but tasted great!
Reviewed on Jan. 28, 2011 by summerdae711
This was very thick and creamy. It had a stronger vanilla flavor to me. i might try to tweak this recipe and use it as a base for chocolate pudding or even vanilla for homemade banana pudding. It was VERY rich! I'm unsure if I will make this exact recipe again.
Reviewed on Jan. 27, 2011 by dls5799
Just a quick note. Brown sugar is only white sugar with molasses. White and brown sugar have no value, no vitamins and minerals. The pudding was really good. If anyone tasted homemade pudding they would never use boxed again.
Reviewed on Jan. 27, 2011 by nancye49
Great dessert. I have been using Splenda in all my sweets in place of sugar and brown sugar for years. I have never had a problem with either one. Nancy
Reviewed on Jan. 27, 2011 by patscooking
I have not made this particular recipe, but I just sat down to read my emails, with a dish of home made butterscotch pudding, when I came across this recipe. In answer to the other members question about splenda, the pudding I made this morning I made with the brown sugar blend. It is good but still a little too sweet. Just remember to only use half as much blend per whole amount of brown sugar in the original recipe, or it will be far too sweet. I do think if I make my recipe (which is very similar to this recipe) again, I will even use less brown sugar blend.
Reviewed on Jan. 27, 2011 by ropayne
Just wondering if the Splenda brown sugar substitute would work in this recipe?
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