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Buttermilk Pudding

Buttermilk Pudding
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Serves 6| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Combine the gelatin with 1/4 cup water in a small bowl or measuring cup and let stand for 3 minutes. In a small saucepan, over medium heat, combine 1/2 cup of the cream and the sugar. Cook, stirring, until the sugar has dissolved. Remove from heat and whisk in the gelatin.
  2. In a large bowl, combine the buttermilk, vanilla, and the remaining cream. Stir in the warm cream mixture.
  3. Lightly oil six 6-ounce ramekins. Divide the mixture evenly among the ramekins. Refrigerate, covered, 3 hours or overnight. To serve, run a knife around the edge of each ramekin and invert onto plates.
By September, 2007

Nutritional Information

  • Per Serving
  • Calories 270Calories From Fat 54%
  • Fat 16g
  • Sat Fat 9g
  • Cholesterol 59mg
  • Sodium 147mg
  • Carbohydrate 27g
  • Fiber 0g
  • Sugar 25g
  • Protein 5g
What does this mean? See Nutrition 101 .

Quick Tip

Organic food label
Buy organic: The grains that dairy cows eat can be treated with chemicals, which have a residual presence in milk and dairy products.

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