I love pistachio pudding. That fake, vibrant bright green that comes with faux pistachio pudding, ice cream and all other falsely-flavored pistachio products. If you ever had a REAL pistachio product, you know that you get a very light, light green that takes away some of the fun. Thanks to a mystery ingredient, you can have the same fantastic bright green pistachio pudding, but a healthier, low carb pudding version! Plus lots of extra iron. 🙂
Ingredients
- 0.5 cups Salted Pistachio Nuts
- 5 ounces Spinach Or 1/2 Cup Spinach Puree
- 2 cups Half And Half
- 2 Eggs
- Liquid Stevia
- 0.25 teaspoons Xanthan Gum
- Salt
Servings:
Instructions
- In food processor, grind up the pistachio nuts
- In blender (Vitamix, if you have one), puree the spinach - from a big container of 4-5oz, you will get about 3/4 cup of spinach puree
- Mix ground pistachio nuts, spinach puree and the half and half into a sauce pan and start to heat
- Mix eggs, xanthan gum, pinch of salt and ~15-20 drops of stevia in a mixing bowl
- Pour about 1/2-3/4 cup of the steaming milk mixture into the egg mixture, whisk constantly
- Repeat step above, whisk constantly - then pour all milk mixture and mix
- Pour milk and egg mixture back into sauce pan, and whisk constantly while it heats up to a bubbly status
- Taste to ensure you like the level of sweetness - if you want it sweeter, add more stevia
- Pour into 6 small ramekins and let chill in the fridge for at least 2-3 hours.
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Low Carb Pistachio Pudding Nutrition – 5 net carbs per serving
Mommy why did you stop petting me to take pics of me? PET ME!
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Recipe Name
low carb pudding
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