Cooking Mommy: Pineapple Pistachio Pudding

Saturday, May 18, 2013

Pineapple Pistachio Pudding

My mom came up with this recipe and it reminds of a watergate salad, or as my family always called it, "Green Junk." :-) It is a healthier, creamy option. It is yummy and satifying.

Ingredients
2 cups nonfat plain yogurt (I like Dannon all natural)
1 package sugar free, fat free, pistachio pudding
1 can crushed pineapple in juice, drained

Directions
Combine all ingredients well. Divide into 5 containers equally and refrigerate for at least 30 minutes.

Weight Watcher Points: 2 points each serving!

2 comments:

UnknownMarch 16, 2019 at 8:17 AM
Weight watchers favorite
ReplyDelete
Replies
UnknownMarch 18, 2020 at 11:53 AM
Can this be frozen?
ReplyDelete
Replies

Add comment

Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.