Vanilla Pudding Reduced Fat
Indulge your sweet tooth without the guilt with this creamy and luscious Reduced-Fat Vanilla Pudding, a lighter take on the classic dessert. Made with 2% reduced-fat milk, a single egg yolk, and just a touch of sugar, this recipe strikes the perfect balance between indulgence and moderation. The pudding comes together effortlessly in just 15 minutes, using simple pantry staples like cornstarch for silky smooth texture and pure vanilla extract for a warm, fragrant flavor. Ideal for an after-dinner treat or a mid-day snack, this homemade vanilla pudding is a healthier alternative to store-bought options, free from artificial additives. Serve it as is, or elevate it with fresh berries or a dollop of whipped cream for an elegant finish. Whether you’re looking for a low-fat dessert or a satisfying make-ahead snack, this creamy vanilla pudding has you covered.
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Recipe Information
Ingredients
- 2 cups Reduced-fat milk (2% milk)
- 3 tablespoons Granulated sugar
- 2 tablespoons Cornstarch
- 0.125 teaspoons Salt
- 1 teaspoons Vanilla extract
- 1 large Egg yolk
Instructions
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt to combine.
Gradually whisk in the reduced-fat milk, one cup at a time, ensuring there are no lumps.
In a small bowl, lightly whisk the egg yolk and set it aside.
Place the saucepan over medium heat, stirring constantly, until the mixture begins to thicken and gently bubble. This should take about 6–8 minutes.
Once the pudding has thickened, remove it from the heat.
Slowly add a few tablespoons of the hot pudding mixture to the egg yolk, whisking constantly to temper it and avoid scrambling.
Gradually whisk the tempered egg yolk mixture back into the main saucepan of pudding.
Return the saucepan to medium-low heat and cook for an additional 1–2 minutes, stirring constantly, until the pudding is smooth and slightly thickened.
Remove the saucepan from heat and stir in the vanilla extract.
Pour the pudding into individual serving dishes or a single larger bowl. Cover the surface directly with plastic wrap to prevent a skin from forming.
Let the pudding cool to room temperature, then refrigerate for at least 2 hours before serving for best results.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 535 mg | 23% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 62.6 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 609 mg | 47% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 760 mg | 16% | |
*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.
