Thursday, April 25, 2013


I have a couple of cookbooks that I got sometime between graduating from college and eventually getting married. They are paperbacks with only about 50 pages. One called has nothing but "everyday cooking" recipes. I found the recipe for the peanut butter pudding in one called Shortcut Cooking.

For farkle last week, I only had four coming, so I decided to make the peanut butter pudding for a "lighter" dessert. I made it lighter by using sugar free/fat free instant pudding and skim milk. I didn't have any reduced fat peanut butter, but that would reduce the calories even more. As always, if you aren't counting calories, you can use the regular instant pudding mixes and whatever kind of milk that you use.

They used chocolate pudding in the recipe, but you could use any flavor you wanted to use.


1/4    cup creamy peanut butter
2        cups skim milk
1         small pkg of sugar-free/fat free instant chocolate fudge pudding mix
whipped topping, if you like

In a mixing bowl, combine the peanut butter and 1/4 cup of the milk. Stir on slowest speed with electric mixer until smooth. Scrape the sides of the bowl as needed.

Add the rest of the milk and continue stirring until thoroughly mixed, scraping the sides of the bowl as necessary.

Add the pudding mix and combine. Then beat, at least on medium speed, for 2 minutes or until it thickens. You will probably need to scrape the sides of the bowl in this step also.

Pour into serving dishes, cover with plastic, and store in refrigerator. I made 5 servings.

When ready to serve, top with whipped topping.

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