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Peanut Butter Pudding


Peanut butter pudding

My mother-in-law provided me with this recipe over thirty years ago.  I have lowered the sodium content by using less salt and no salt added peanut butter.  This tasty dessert can be served with a dollop of whipped cream and/or a sprinkling of no salt added crunchy topping such as granola.

6 servings:  113 mg. sodium per serving

1/3 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
2 cups milk (1% fat)
1 large egg, beaten
2/3 cup creamy no salt added peanut butter
1/2 teaspoon vanilla

Prep. Instructions

1.  Measure brown sugar, flour and salt into a saucepan.   Stir to combine.

2.  Pour milk into a large bowl.  Beat in egg with a wire whisk.

3.  Measure creamy peanut butter into a measuring cup.

4.  Have all other ingredients on hand.

Cooking Instructions

1.  Gradually pour egg mixture into the saucepan that has the brown sugar mixture, beating well with the wire whisk.  Bring mixture to a boil over medium heat, stirring constantly with the wire whisk.  Turn heat down, and continue cooking for 1 minute, stirring constantly with the wire whisk.

2.  Remove pan from heat.  Whisk in vanilla and peanut butter.  (The pudding will be thick.)  Pour pudding into a glass serving bowl, or spoon into six small custard cups.  Refrigerate until time to serve.  (Cover with waxed paper or plastic wrap once it has cooled a bit in the refrigerator to prevent a skin from forming.) - Copyright © 2023 Judy Reynolds