Pecan Pudding

Pecan Pudding

Low-Calorie and Gluten Free

This is a lighter, low calorie version of the ever popular Southern Pecan Pie with the flaky crust. For an even faster preparation you can make this in one large dish and spoon it into four smaller ones before serving. If you have any leftover pudding, you can puree it in a blender and serve it as a sauce for pancakes and waffles.

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Ingredients:

1/2 cup chopped pecans

1 1/2 teaspoons unflavored gelatin

2 tablespoons cool water

1 can (12 ounces) evaporated skim milk

1 tablespoon butter

1/3 cup packed dark brown sugar

1 teaspoon vanilla extract

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Directions:

Place chopped pecans in a non-stick skillet over medium heat until well toasted. Watch carefully as they burn easily. Set aside.

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Soften the gelatin in the cool water. Meanwhile, combine milk, butter and brown sugar in a saucepan and slowly bring just to the boiling point over medium low heat. Remove from the heat and stir in the softened gelatin and vanilla. Allow mixture to cool slightly.

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Place 1 tablespoon of toasted pecans in the bottom of each small ramekins or custard cups. Divide the milk mixture equally among four cups. Divide the milk mixture equally among the four cups. Cover each with plastic wrap and refrigerate for 4 hours before serving.