snow-pudding

Snow Pudding

5 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    4 h 30 m
TAMISANGELS
Recipe by  TAMISANGELS

“This was my grandmothers recipe. Use your favorite mold! Allow about 4 hours to chill.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. In a medium saucepan, stir together the sugar, gelatin and salt. Mix in the milk. Cook over medium heat until gelatin is dissolved and clear. Remove from heat and chill until partially set. Stir once and add vanilla. Fold in the coconut and heavy cream. Pour into a pudding mold. Chill until firm, about 4 hours.
  2. To make raspberry sauce: Pour raspberries with juice, into a medium saucepan. Cook over medium heat until boiling. Mix together water and cornstarch; stir into the raspberries. Boil rapidly for one minute, stirring constantly. Cool before serving with pudding.

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Reviews (5)

Rate This Recipe
vkrn
7

vkrn

Reduced calories by using skim milk; equal parts fat-free half-and-half and skim evaporated milk instead of heavy cream; low-fat unsweetened organic coconut; and sugar-free almond syrup instead of sugar (didn't have vanilla). Delicious!

tasha
5

tasha

so good. i am however a coconut lover. the only thing i didn't like about it was that the raspberry sauce has seeds. if you don't chew it (which is hard for me not to do) it's wonderful. i want to try it again with cherry sauce. can you get frozen raspberrys without seeds?

LOVERS
5

LOVERS

this is the best pudding i have ever tasted! and sucha an origional name, too!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 421 cal
  • 21%
  • Fat
  • 26.3 g
  • 40%
  • Carbs
  • 44.8 g
  • 14%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 85 mg
  • 28%
  • Sodium
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

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Cherry Dump Pudding

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Eggnog Snow Pudding