Sunday, August 22, 2010

Vanilla Pudding with Raisins

Dreamy pudding that serves 8.

Preheat oven at 350 F.

- 3 whole eggs
- 2/3 cup agave syrup
- pure vanilla extract
- 2 cups sour cream (I used Organic Meadows - 14% MF)
- 1/4 cup whole wheat flour

Fold in:
- 1 cup jumbo raisins*

I placed the mixture into a porcelain quiche pan, buttered and floured. Bake until firm and puffed, and beginning to pull away from the sides of the pan ( ~ 35-45 min; check every 5 min after the first 35 min). A toothpick inserted into the center of the pudding should come out clean.

Nutrients per 1 of 8 servings ** : Calories: 284, Total Fat: 11.4g, Saturated Fat: 6g, Trans Fat: 0g, Cholesterol: 110mg, Sodium: 80mg, Total Carb: 42.5g, Dietary Fiber: 1.2g, Sugars: 15.2g, Proteins: 5.6g
Vitamin A: 11%, Vitamin C: 0%, Calcium: 9%, Iron: 3%

* I used President Choice Organic Jumbo Raisins - they turned out to be too big and sweet. Next time I'll choose regular sized raisins
** Can be modified into a very low carb dessert by taking away the raisins (or having berries instead), using rye flour/bran/chickpea flour instead of whole wheat, and stevia extract instead of agave syrup.

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