Swiss Miss Fat-Free Tapioca Pudding

Swiss Miss Fat-Free Tapioca Pudding
By: Todd Wilbur

When the first instant hot cocoa mix was developed in the fifties, it was available only to the airlines in individual portions for passengers and was called Brown Swiss. This mix was so popular that the company packaged it for sale in the grocery stores and changed the name to Swiss Miss. In the seventies, the first Swiss Miss Puddings were introduced and quickly became the leader of dairy case puddings. When the fat-free versions of the puddings were introduced some 23 years later, they, too, would become a popular favorite.

No sugar needs to be added to this recipe that recreates one of the best-tasting brands of fat- free pudding on the market. The condensed milk is enough to sweeten the pudding; plus it provides a creamy consistency, which, along with the cornstarch, helps replace fat found in the full-fat version of this tasty tapioca treat. It's a simple recipe to make and you won't even "miss" the fat.

2 tablespoons cornstarch
2 1/2 cups fat-free milk
1/2 cup sweetened condensed skim milk
dash salt
2 1/2 tablespoons instant tapioca
1/2 teaspoon vanilla extract

1. Combine the cornstarch with the fat-free milk in a medium saucepan and whisk thoroughly to dissolve the cornstarch.
2. Add the condensed milk, salt, and tapioca to the pan. Stir until smooth and then set the pan aside for 5 minutes.
3. After 5 minutes, bring the mixture to a boil over medium/low heat, stirring constantly until it thickens, then cover and remove from the heat. Let the pudding sit, covered, for 20 minutes.
4. Stir in the vanilla, then transfer the pudding to serving cups. Cover the cups with plastic wrap and let them chill for at least 2 to 3 hours before serving.

Nutrition Facts Serving size – 3/4 cup Total servings – 4 Fat (per serving) – 0g Calories (per serving) – 140

Banana Pudding

Banana Pudding
From the Kitchen of Jen Potter

1 large vanilla instant pudding mix
3 cups milk
1 can eagle brand milk
cool whip
bananas
Nilla wafers

Mix the pudding and the milk together, and let sit a minute to thicken up. Fold in can of eagle's brand milk. then mix in 1/2 container cool whip. Then just start your layers of Nilla wafers, sliced bananas and pudding mix. Top with other 1/2 of cool whip.

Pumpkin Mousse

Pumpkin Mousse
from: Light & Tasty


SERVINGS: 4
TIME: Prep/Total Time: 15 min.

Ingredients:
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup fat-free whipped topping, divided

Directions:
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.
Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping.

Nutrition Facts
One serving:2/3 cup mousse with 2 tablespoons whipped topping
Calories: 95
Fat:0 g
Saturated Fat:0 g
Cholesterol:2 mg
Sodium:351 mg
Carbohydrate:19 g
Fiber:1 g
Protein:4 g
Diabetic Exchange:1/2 starch, 1/2 fat-free milk.

Apple & Barley Pudding

Apple & Barley Pudding
* Exported from MasterCook *

Serving Size : 4 Preparation Time :0:00
Categories : Irish Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons Pearl barley
1 1/2 pounds Eating apples*
2 ounces Sugar
3/4 tablespoon Double cream
1 liter Water

* Peeled, cored and sliced. . Put the barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan.
Add the sugar and lemon juice and bring to the boil again. Remove from the heat, allow to cool, and then chill. Serve cool with the cream stirred in.

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Banana Pudding Trifle

Banana Pudding Trifle
by: Stephanie

Ingredients:

2 lg boxes of Jello banana pudding mix (you can use sugar free if you want)...follow directions according to box
1 box of mini Nilla Wafers
1 box of regular Nilla Wafers
4 bananas (ripe and ready to eat)

***This recipe is best if made the day you are planning on serving it, so that the bananas don't brown***

Directions:

1. Spread on box of pudding (premade) on bottom for layer 1
2. Cut two of the bananans for the second layer
3. Spread about 1-2 cups of the mini Nilla Wafers for layer 3
4. Spread 2nd box of pudding for layer 4
5. Cut last two bananas for layer 5
6. In a circular pattern (starting with one Nilla Wafer in the middle) use the regular size Nilla Wafers to decorate the top until all of the bananas are covered. For an added decoration, you can turn the Nilla Wafers vertically and place them on the perimeter (takes about 20 for perimeter if using a trifle dish)

Bread Pudding

Here is one recipe I received in response to the need for a bread pudding recipe. Sounds good!!! Enjoy!!!

Bread Pudding
recommended by Marilyn

El Torito's Natillas (Bread Pudding)

10 slices white bread
1 T. gelatin
6 cups milk
6 egg yolks
3 whole eggs
1 1/2 cups sugar
1/2 cup raisins
2 T. grated orange peel
1 T. vanilla
1/4 tsp. salt
2 T butter

Bread should be very dry. If soft, dry out in a warm oven. Cut into bite-size pieces. Sprinkle gelatin over 1/4 cup cold milk and let stand until softened. Beat egg yolks and whole eggs with some of the remaining milk until well blended.
Combine egg mixture, all of milk, soltened gelatin, sugar, raisins, orange peel, vanilla and salt in large saucepan. Heat until warm.
Grease 13x9-inch baking pan with butter. Place bread in even layer in pan. Pour warm mixture over bread and press bread so it will absorb liquid.
Bake at 350 degrees for 35 to 45 minutes. Serve warm. Makes 12 servings.

This recipe was in the LA Times newspaper,
probably back in the 1970's or 1980's.
The recipe was prepared by a friend and
it was good. I have never made it, but you
might try it or experiment with the ingredients.
She also served a warm Gran Marnier sauce over
it, but I don't have the recipe for the sauce.