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Ingredients10 m servings 217 cals
Original recipe yields 4 servings
- Pour 1 cup almond milk into a small saucepan. Add cornstarch and heat over medium heat. Cook, stirring constantly, until bubbly, 3 to 5 minutes. Remove from heat; keep stirring for 30 seconds.
- Pour remaining almond milk into a bowl; add pudding mix. Mix with an electric mixer on low speed until very thick, about 1 minute. Add cornstarch mixture to the pudding mixture. Mix at low speed for 1 minute more.
- Transfer pudding to 4 individual serving bowls. Cover and refrigerate if desired.
Per Serving: 217 calories; 1.6 g fat; 51 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 786 mg sodium. Full nutrition