Desserts: Butterscotch Pudding

Recipes

Butterscotch Pudding 
Makes about 3 cups

This Butterscotch Pudding gets its color from cooked yam and its flavor from Frontier Naturals Butterscotch Extract which is sold in natural food stores.

2 cups fortified soymilk or rice milk 
1 cup cooked, peeled yam 
5 tablespoons maple syrup
2 tablespoons cornstarch
1 tablespoon potato flour
1/2 teaspoon butterscotch extract*
1/4 teaspoon salt

Combine milk, cooked yam, and maple syrup in a blender and process until completely smooth. With the blender running, add cornstarch, potato flour, butterscotch extract, and salt. 
Transfer to a saucepan and heat, stirring constantly, until mixture bubbles and thickens. Remove from heat and transfer to individual serving dishes if desired. Cool before serving.

* Frontier Naturals is a line of natural flavorings that is sold in natural food stores.

Per 1/2-cup serving: 130 calories; 3 g protein; 26 g carbohydrate; 2 g fat; 2 g fiber; 133 mg sodium; calories from protein: 10%; calories from carbohydrates: 79%; calories from fats: 11%

Recipe from Healthy Eating for Life for Women by Kris Kieswer

http://www.pcrm.org/health/recipes/recipe031124.html