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Vanilla pudding is one of those all time classics. Everybody has had it and pretty much everyone loves it. It’s simple and tastes good! That is why I’m sharing this healthy vanilla pudding recipe with you!
Store bought pudding is no where near being natural. Seriously! I thought the ingredients would be closer to the standard processed food list where there was some real food ingredients and some chemical, hard to pronounce stuff. Wrong!!! There is very little that is “real” in store bought pudding!
Want to know what is in vanilla pudding?
Sugar, dextrose, cornstarch, modified cornstarch, natural and artificial flavoring, salt, calcium carrageenan, polysorbate 60, yellow 5, yellow 6
That is for the cook and serve version! The instant stuff has even less food product and way more crazy chemical stuff!
Because of all the crazy ingredients and the fact that there’s more sugar in store bought pudding than I’d like my family to have, we have pretty much given up eating it. However, I recently discovered how easy it is to make pudding at home! I was always afraid of making pudding at home because I dread scalded or burnt milk. For some reason, pudding has presented that problem for me so it’s an easy recipe for anyone to try!
I like to keep things on the healthier side, so I ditched the sugar in pudding and replaced it with stevia. If you don’t like stevia for some reason or you just don’t have any then you could probably replace it with the sweetener of your choice (roughly 1/4 cup of sweetener). I also do not like GMO’s so instead of the oh-so-common cornstarch, I use arrowroot. This makes this healthy vanilla pudding sugar free and gluten free!
Healthy Vanilla Pudding
makes 3-4 servings
In small saucepan, whisk arrowroot, stevia, and salt. Add in egg yolk and milk. Whisk well.
Turn stove on to medium-high heat and continue whisking while mixture heats up to about a simmer.
Continue cooking until the mixture has thickened enough to coat the back of a spoon. This whole process takes 5-10 minutes.
Remove from heat. Add butter and vanilla. Stir to combine.
Transfer pudding to heat safe jars such as ramekins or mini mason jars.
Let cool in refrigerator for a few hours and then enjoy!