Instant Pudding Using Almond Milk
Ingredients
-
2
cups
unsweetened almond milk
-
1
tablespoon
cornstarch or arrowroot starch
-
1
package
instant pudding mix (approximately 3.4 ounces, any flavor)
Instructions
- Whisk cornstarch with about ΒΌ cup of almond milk until smooth to create a slurry.
- In a medium saucepan, combine remaining almond milk and instant pudding mix, stirring before heating.
- Stir the cornstarch slurry into the saucepan, ensuring it's well integrated.
- Place the saucepan over medium heat, stirring constantly to prevent sticking.
- Continue stirring until the mixture comes to a slight simmer, then remove from heat once thickened.
- Pour the pudding into serving dishes, covering with plastic wrap to prevent a skin from forming.
- Refrigerate until completely cooled and set, about 2 hours or overnight for a firmer set.
Nutrition Facts (estimated)
Servings
4
Calories
127
Total fat
1.6g
Total carbohydrates
27.3g
Total protein
0.8g
Sodium
449.7mg
Cholesterol
0mg
You might also like