Butterscotch Pudding This Butterscotch Pudding gets its color from cooked yam and its flavor from Frontier Naturals Butterscotch Extract which is sold in natural food stores.
Makes about 3 cups
- 2 cups fortified soymilk or rice milk
- 1 cup cooked, peeled yam
- 5 tablespoons maple syrup
- 2 tablespoons cornstarch
- 1 tablespoon potato flour
- 1/2 teaspoon butterscotch extract*
- 1/4 teaspoon salt
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Combine milk, cooked yam, and maple syrup in a blender and process until completely smooth. With the blender running, add cornstarch, potato flour, butterscotch extract, and salt. Transfer to a saucepan and heat, stirring constantly, until mixture bubbles and thickens. Remove from heat and transfer to individual serving dishes if desired. Cool before serving.
* Frontier Naturals is a line of natural flavorings that is sold in natural food stores.
Recipe from Healthy Eating for Life for Women by Kris Kieswer
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