Garden Desserts' Instant Pudding Mixes are all natural, gluten free, dairy free, Kosher and vegan. Simple to make, they require only the addition of cold milk - just mix and serve 10 minutes later! For a dairy free dish, use rice milk or potato milk instead of the milk. These puddings can be used as a quick pie filling, and are especially delicious in pies when mixed with whipped cream! Directions How is the product to be used? Pour two cups of cold milk (whole or skimmed) into mixing bowl. Add pudding mix. Mix slowly with egg beater or wire whisk for 2 minutes, or with an electric mixer (on low speed) for 1 1⁄2 minutes.ALTERNATE METHOD: Add mix gradually to milk, beating constantly with a fork. (Pudding will be smooth in any method used.) If any lumps remain, rebeat briefly with a fork or whisk, after pudding has been left to stand, and thickened, or before serving. Pour into dessert dishes and chill if desired,and serve.NOTE: For less calories use skim milk instead of whole milk. However, puddings will be lighter than when made with whole milk.OPTIONAL: To make pudding dairy free, substitute milk with potato milk, almond milk, soy milk or rice milk. With some milk substitutes it is best to use the pudding immediately after mixing, since it may lose thickness after an hour.FOR PIE FILLING: Prepare as for pudding using only 13⁄4 cups milk (whole or skim). Beat only 1 minute. Immediately pour into cooled, baked 8-9" pie shell. Refrigerate at least 1 hour before serving.FOR RICE PUDDING: Make the vanilla pudding first (following above directions). then add 1 cup of cooked rice and 2 tablespoons of raisins or currants. Chill in refrigerator. Spoon into serving dishes and sprinkle with cinnamon upon serving. (Makes 5-6 servings).
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