4 servings
Ingredients:
1 large mango, blended 1 cup
7 oz fat free evaporated milk
1/2 cup hot water
8 tbsp splenda, 1/2 cup
3 1/2 tsp unflavoured gelatin powder
1/2 tsp vanilla extract
1 pinch table salt
Directions:
Set out a large liquid measuring cup. Add the hot water, splenda, gelatin and salt. Stir well and allow the mixture to rest for 5 minutes.
Meanwhile, peel the mango and cut into large chunks, discard the pit and peels. Place the mango chunks into the blender. Blend until smooth and measures 1 cup.
Add the evaporated milk and vanilla to the blender. Blend until mixed and then add the gelatin mixture into the blender. Blend again until
smooth.
Pour the mango pudding into 4, 4 oz mason jars. Cover and chill for 3-4 hours to set.
You can substitute the fresh mango with thawed frozen mango.
Suggested Serving: Serve cold with fat free cool whip and a sprinkle of toasted coconut.
Variations:
Applesauce Pudding - substitute applesauce for the blended mango and add 1/2 tsp of ground cinnamon.
Pumpkin Pudding - substitute pumpkin puree for the blended mango and add 1/2 tsp pumpkin pie spice.
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