In double-boiler combine
dry BUTTER BUDS, brown sugar, cornstarch,
salt and non-fat milk solids; gradually
add milk.
Cook over, not in, boiling
water for 10 minutes, stirring constantly
until mixture starts to thicken. Temper
eggs into pudding; cook additional 2 minutes.
Add extract.
Pour into ½ cup molds
that have been sprayed with BUTTERMIST pan
spray. Chill. Serve with BUTTER BUDS Whipped
Cream.
Nutrition per Serving:
Calories – 170
Carbohydrates – 31 g
Cholesterol – 7 mg
Fat – 2 g
Protein – 6 g
Sodium – 175 mg
