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Ingredients
- 1 3/4 c. blanched almonds
- 5 1/2 c. whole lowfat milk, divided
- 3/4 c. sugar
- 1/4 c. heavy cream
- 3 Tbsp. cornstarch
- 1 x egg yolk, beaten Healthy pinch of salt Grnd pistachio nuts
Directions
- Place almonds in blender with 1 1/2 c. lowfat milk. Grind well for about 4 min to make a smooth paste. Turn this mix out into a medium-size saucepan and add in 3 1/2 c. lowfat milk, the sugar and cream. Bring to a boil, stirring with a wooden spoon.
- In a small bowl, dissolve cornstarch in remaining 1/2 c. lowfat milk to create a smooth paste. Gradually add in this mix to boiling almond lowfat milk, lower heat and simmer, stirring frequently. Carefully add in about 1 c. of the warm almond lowfat milk to beaten egg yolk, then pour mix back into saucepan. Add in salt. Simmer for about 10 min, stirring frequently, till mix thickens.
- Pour into individual serving dishes. Let cold, then chill several hrs to refrigeratepudding. Sprinkle grnd pistachio nuts on top and serve.
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