Raisin Pudding Recipe
Raisin Pudding Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This old-fashioned dessert tastes like the comforting long-cooked pudding Grandma used to make, but it really is quick and easy to prepare. The flavor is wonderful. We have it often because my whole family enjoys it. You can make it sugar-free, if you'd like, by using sugar-free pudding mix.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1 cup milk
  • 1/3 cup water
  • 1 cup raisins
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups plain yogurt
  • Whipped topping and ground nutmeg, optional

Directions

In a saucepan, combine pudding mix, milk and water; cook over medium heat until thickened. Remove from the heat; stir in the raisins and vanilla. Cool for 15 minutes; stir in yogurt. Spoon into individual desserts dishes. Chill for 2-3 hours. If desired, garnish with whipped topping and sprinkle with nutmeg. Yield: 6 servings.
Editor's Note: Sugar-free vanilla pudding mix can be substituted for the regular pudding.
Originally published as Raisin Pudding in Country February/March 1995, p51

Nutritional Facts

1/2 cup: 187 calories, 3g fat (2g saturated fat), 13mg cholesterol, 138mg sodium, 37g carbohydrate (31g sugars, 1g fiber), 4g protein.

  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1 cup milk
  • 1/3 cup water
  • 1 cup raisins
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups plain yogurt
  • Whipped topping and ground nutmeg, optional
  1. In a saucepan, combine pudding mix, milk and water; cook over medium heat until thickened. Remove from the heat; stir in the raisins and vanilla. Cool for 15 minutes; stir in yogurt. Spoon into individual desserts dishes. Chill for 2-3 hours. If desired, garnish with whipped topping and sprinkle with nutmeg. Yield: 6 servings.
Editor's Note: Sugar-free vanilla pudding mix can be substituted for the regular pudding.
Originally published as Raisin Pudding in Country February/March 1995, p51

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