- 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
- 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.
Originally published as Raisin Pudding in Country February/March 1995, p51
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