Jan 18, 2011
I like simple desserts some evenings and saw this and decided to try it. It was quite quick to make. I scaled back the recipe to 4 servings with the calculate button. Although, I thought it was more like 2-3 servings cutting the recipe in half. I also used low-fat milk. As, I have used silk/soy milk and I don't normally see the difference. Although, flavored soy milk might have given it a nice vanilla or almond flavor. I put it in the fridge to cool. I plan to eat it with some whipped cream on top. Note: I tried it cold and it tasted much better warm. It also became watered down in the fridge and lost the thicker pudding texture. So, I would only make what you can eat that evening.
—Blender Woman
