Crock Pot Splenda Raspberry Pudding
Indulge in the luscious comfort of Crock Pot Splenda Raspberry Pudding, a guilt-free dessert that combines rich, creamy custard with the vibrant sweetness of fresh raspberries. This low-sugar, slow-cooked treat is made with granulated Splenda, whole milk, and heavy cream, giving it a velvety texture without compromising on flavor. The gentle cooking process in the crock pot allows the tart raspberries to infuse the pudding with their bright, fruity essence while keeping the preparation fuss-free. With just 15 minutes of prep, this dessert is perfect for dinner parties or as an elegant make-ahead treat. Serve it chilled and topped with extra raspberries for an irresistible finish that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 cups Fresh raspberries
- 0.5 cup Splenda (granulated)
- 2 cups Whole milk
- 1 cup Heavy cream
- 4 large Egg yolks
- 2 teaspoons Vanilla extract
- 2 tablespoons Cornstarch
- 0.25 teaspoons Salt
Instructions
In a medium mixing bowl, combine the egg yolks, Splenda, and cornstarch. Whisk until smooth and slightly thickened. Set aside.
In a saucepan over medium heat, combine the milk, heavy cream, and salt. Heat until tiny bubbles form around the edges, but do not let the mixture come to a boil.
Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
Stir in the vanilla extract and transfer the mixture to a crock pot.
Add the fresh raspberries to the crock pot, gently stirring them into the custard base.
Cover the crock pot with a clean kitchen towel to catch condensation, then place the lid on top. Cook on low heat for 2 hours, stirring every 30 minutes.
After 2 hours, the pudding should be thickened and the raspberries will have softened, releasing their flavor into the mixture.
Carefully ladle the pudding into individual serving dishes or a large bowl. Allow it to cool slightly, then refrigerate for at least 2 hours to fully set.
Serve chilled with fresh raspberries on top, if desired.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 891 mg | 39% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 35.7 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 755 mg | 58% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1196 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
