Dietetic Diabetic Pineapple Pudding
Indulge in a creamy, tropical dessert that's both guilt-free and diabetes-friendly with this Dietetic Diabetic Pineapple Pudding. Bursting with the natural sweetness of fresh or unsweetened canned pineapple, this luscious pudding is crafted with almond milk, an erythritol-based sweetener, and a hint of vanilla for a perfectly balanced flavor. Thickened with cornstarch for a velvety texture, it makes a wholesome treat that fits into a low-sugar or diabetic diet without sacrificing taste. Ready in just 20 minutes of hands-on time and chilled to perfection, this pudding is a refreshing option for dessert or a midday snack. Elevate your presentation with optional garnishes like unsweetened shredded coconut and fresh mint leaves for a delightful tropical vibe. Perfect for anyone looking for a healthy, low-calorie dessert that doesn't compromise on flavor!
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Recipe Information
Ingredients
- 2 cups pineapple chunks (unsweetened, fresh or canned in juice)
- 2 cups unsweetened almond milk
- 3 tablespoons cornstarch
- 3 tablespoons erythritol-based sweetener
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoons unsweetened shredded coconut (optional garnish)
- 4 leaves fresh mint leaves (optional garnish)
Instructions
Prepare the pineapple by dicing it into small chunks if using fresh. If using unsweetened canned pineapple, drain and chop as needed. Set aside.
In a medium saucepan, combine 2 cups of almond milk and bring it to a gentle simmer over medium heat.
In a small bowl, mix 3 tablespoons of cornstarch with 4 tablespoons of water to make a smooth slurry. Slowly pour the slurry into the saucepan with the almond milk while constantly whisking.
Add the erythritol-based sweetener, a pinch of salt, and 1 teaspoon of vanilla extract to the saucepan. Stir continuously to ensure the mixture doesn’t clump or stick to the bottom of the pan.
Cook the mixture on medium heat for 5-7 minutes while stirring, until it thickens to a pudding-like consistency.
Reduce the heat to low and fold in the pineapple chunks. Stir gently to evenly distribute the pineapple throughout the pudding.
Remove the saucepan from heat and let it cool slightly for 10 minutes. Transfer the pudding into individual serving dishes or a large container.
Chill the pudding in the refrigerator for at least 2 hours or until fully set.
Before serving, optionally garnish with unsweetened shredded coconut and fresh mint leaves for added flavor and presentation.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 446 mg | 19% | |
| Total Carbohydrate | 128.9 g | 47% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 48.1 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 910 mg | 70% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 782 mg | 17% | |
*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.
