Sunday, November 15th 9:30 am - Fit for the Holidays
Marsala Custard with Pecan Crust
Serves 4
2 cups ground pecans, 2 tablespoons reserved
1 tablespoon butter, melted
1 package sugar free vanilla pudding
2 cups cold nonfat milk
2 teaspoons marsala wine
Preheat oven to 400 degrees. In medium mixing bowl, combine pecans and butter. Mix well. Press pecan mixture into bottom of 4 to 6 ramekins. Place on a baking sheet and put in the oven for 12 minutes. Remove and let cool on rack.
Meanwhile, prepare pudding as directed on package with milk and add marsala. Mix until thick, creamy, and blended.
Spoon pudding mixture into ramekins. Top with a sprinkle of ground pecans. Place in refrigerator until ready to serve.
What's Cookin' welcomes fitness expert, Juliet Kaska. Left to Right:
Denice Fladeboe, Juliet Kaska, The Bikini Chef Susan Irby, and Kelly Carter.
All recipes Copyright © 2009 Susan Irby (unless otherwise noted)
