BAVARIAN CUSTARD

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Bavarian Custard image

I found this recipe in a magazine (not sure which one) about 20 years ago. It is easy to make and doesn't last long in our home. I use sugar-free instant pudding, rice milk, and Tofutti sour cream (lactose free) but this is the original recipe.

Provided by wealdrich

Categories     Dessert

Time 2h5m

Yield 6 1/2 cup, 6 serving(s)

Number Of Ingredients 5

1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix (or use sugar-free size)
1 cup milk
1 (8 ounce) carton sour cream
1 (8 ounce) carton low-fat vanilla yogurt
fresh blackberries (to garnish) or of fresh mint (to garnish)

Steps:

  • In medium bowl place instant pudding. With wire whisk, stir in milk until mixture is smooth and slightly thickened.
  • Add sour cream and yogurt; whisk until smooth.
  • Cover; refrigerate at least 2 hours.
  • Spoon custard into 6 individual dessert dishes and top with assorted berries.

Nutrition Facts : Calories 188.3, Fat 10.2, SaturatedFat 6.3, Cholesterol 24.1, Sodium 292.2, Carbohydrate 21.4, Sugar 17.9, Protein 3.4

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    #time-to-make     #course     #preparation     #low-protein     #desserts     #puddings-and-mousses     #dietary     #low-in-something     #4-hours-or-less

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