Pineapple Butterscotch Pudding

Preparation:  10 min. Cooking: 5 min. Total: 15 min.
Recipe photo
  • 1/4 Cup dark brown sugar
  • 3 tsp cornstarch
  • 2 tsp all purpose flour
  • 3/8 pinch salt (optional)
  • 1 Cup skim milk
  • 1 egg yolks
  • 1 tsp unsalted butter
  • 1/2 tsp vanilla extract
  • 1/4 Lb pineapple chunks , drained
Combine first 4 ingredients in a heavy non-reactive saucepan. Whisk in milk and egg yolk. Whisk constantly over medium high heat until mixture just comes to a boil. Immediately remove from heat. Stir in butter and vanilla until butter is melted. Transfer to a serving bowl. Press plastic wrap over pudding surface to prevent skin from forming. Cool slightly. Spoon pineapple into serving bowls and top with pudding.
Calories
230 Cal
Fat
4.4 g
Carbs
43 g
Protein
6.1 g
Fiber
0.9 g
Sugar
35 g
Cholesterol
110 mg
Sodium
140 mg


Nutrients

Fiber     0.9 g
Fat     4.4 g
Sugar     35 g
Carbs     43 g
Protein     6.1 g
Calories     230 Cal

Fats

Fat, Poly     0.5 g
Fat, Mono     1.5 g
Fat, Sat     2.1 g
Fat, Trans     0 g
Fat, Percent     17 %

Vitamins

Vitamin, K     0.6 mcg     0.5 %
Vitamin, A     460 IU     15 %
Vitamin, B12     0.8 mcg     34 %
Niacin     0.6 mg     3.7 %
Riboflavin     0.3 mg     23 %
Vitamin, C     27 mg     30 %
Vitamin, D     59 IU     9.9 %
Vitamin, B6     0.2 mg     9.4 %
Vitamin, E     0.3 mg     2 %
Panto, Acid     0.9 mg     17 %
Choline     82 mg     15 %
Thiamin     0.1 mg     11 %

Minerals

Calcium     190 mcg     19 %
Phosphorus     170 mg     24 %
Magnesium     24 mg     5.7 %
Copper     0.1 mcg     11 %
Fluoride     3.9 mcg     97 %
Zinc     0.8 mg     7.4 %
Cholesterol     110 mg     0.3 %
Sodium     140 mg     9.2 %
Selenium     9.9 mcg     18 %
Manganese     0.6 mg     8.2 %
Potassium     300 mg     6.4 %
Iron     0.8 mg     9.3 %