Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Peanut Butter Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 6

1/3 Cup(s) Sugar
2 Tablespoon(s) Cornstarch
2 Cup(s) Milk
1/4 Cup(s) Creamy peanut butter
1 Teaspoon(s) Vanilla extract
2 Egg whites
1/4 Teaspoon(s) Salt
Whipped cream
Chopped peanuts
Combine 1/3 cup sugar and cornstarch in heavy saucepan; stir
untilblended. Slowly stir in milk; bring to a boil. Cook 1 minute or
untilthickened; stir constantly. Remove from heat; stir in peanut
butter andvanilla.Combine egg whites (at room temperature) and salt;
beat until foamy.Gradually add 2 tablespoons sugar, beating until stiff
but not dry. Donot overbeat. Fold egg whites into peanut butter
mixture. Spoon puddinginto individual compotes. Garnish with whipped
cream and peanuts. Yield6 servings. Mrs. C. Gibson, Brooksville,
FL.SOUTHERN LIVING, FEB 1988From a collection of my mother's (Judy
Hosey) recipe box which containedlots of her favorite recipes,
clippings, etc. Downloaded from Glen's MMRecipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 184
Calories From Fat: 64
Total Fat: 7.5g
Cholesterol: 6.9mg
Sodium: 192.1mg
Potassium: 217.4mg
Carbohydrates: 23.7g
Fiber: <1g
Sugar: 19.9g
Protein: 6.5g

Scale this recipe to Servings [?]