Vanilla Pudding THM-S, sugar free
Here’s a versatile pudding that can be eaten just so or in a banana pudding pie, or a peanut butter pie, or a topping for cake with strawberries…. Or if you want chocolate pudding, add 1/2 cup of cocoa to the milk.
Ingredients:
8 cups almond milk (or your favorite milk)
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6 eggs
2 tsps unflavored gelatin (1/2 tsp more if you want it thicker)
2 tsp xanthum gum
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1/2 cup gentle sweet (or more)
2 tsp vanilla
1 tsp mineral salt
1 tsp butter
Collagen and whey protein powder (optional)
Instructions:
Heat the milk in a big pot. (Make sure it doesn’t burn nor come to a complete boil and overflow!!!!!) While the milk is heating, mix the eggs, gelatin and xanthum gum. Add a cup or two of the warming milk. Beat it well with an immersion blender or other blender. Add the egg mixture to the milk and stir/blend constantly till it comes to a slight simmer. Turn the heat off and add the sweetener, vanilla, salt, and butter (and the collagen and protein powder if using it). If you have an immersion blender, blend it again a few times so it’s very smooth. Eat it warm or cold. Enjoy!!
It’s yummy with berries and whipped cream with stevia and vanilla added!
2 Comments
Mrs. B. · July 11, 2020 at 1:25 pm
I found this to be a little runny. I used this with the Red, White, and Blue Trifle by Mrs. Criddle’s Kitchen. My mom is Irish and our trifles always include custard or pudding. Even though this was runny, it worked fabulously. I did add a bit of salt to balance the sweetness. There was no explanation on when to add the collagen or whey. An explanation about those would be helpful
Espressoyourself · July 11, 2020 at 9:45 pm
Hi, glad you enjoyed it! Did you think it needed more than a tsp of salt? I added directions as to when to add the collagen and protein powder. Thanks for your input!