Bringing Back Butterscotch in a Healthy, Organic, Low Calorie Pudding (that’s vegetarian and gluten-free, too!)
One of the toughest parts of the holidays is indulging in rich, high calorie desserts. And you’ll be hard pressed to find a bakery with organic goodies on display. But the most difficult, for me, is baking at home where the temptation to voraciously consume an entire bowl of gooey batter is too much to resist — but far too gluttonous a proposition to consider.
So, to satisfy my need for sinful sweets sans the fat and calories, I embarked on a journey to create a healthy yet decadent delight that is as easy to make as it is on the waistline. It’s also no accident that it has a striking similarity in texture and taste to buttery cake batter. You’re welcome.
I also managed to resuscitate the vastly under used flavor of butterscotch in the process, which interestingly, contains neither butter nor scotch. Does anyone else find that puzzling?
You can ponder quandries like that while shoveling heaping spoonfuls of butterscotch goodness into your mouth but given the endorphin overload that will likely result from this delectable dietary dessert, you may only be able to muster mono-syllabic “Mmmm”s.
