This easy Pineapple Pudding is hassle–free and can be whipped up in no time! This dessert recipe uses low fat milk and egg as the pudding base, so be safe if you are on a diet.
You can buy canned pineapples from any grocery store. Just crush the pineapples with a fork after you have strained out the juice but do not discard the juice just as yet. You will be using the juice later to enhance the flavour.
- 3/4 cup Low Fat Milk
- 1 Medium Egg; lightly beaten
- 5 tbsp (suit to taste) Sugar Substitute
- 1 tsp Vanilla Essence
- 1/2 tsp Pineapple Essence
- 1 cup Crushed Pineapple, drained
- 1/2 cup Pineapple Juice; unsweetened
Stir beaten egg into milk. Cook over low heat until milk begins to turn thick. Stir in sugar substitute and vanilla essence. Add crushed pineapple and continue to cook until thick. Keep stirring for another 2 minutes. Turn off heat. Add in pineapple juice. Mix thoroughly for a minute. Allow to cool before storing in refrigerator.