Homemade Key lime pudding uses soymilk and layers of fresh strawberries for a winning dessert. From eatbetteramerica.
Start to Finish: 50 minutes PT0H50M
Makes: 6 servings
1 1/2 cups vanilla soymilk
1/2 cup sugar
1/4 cup cornstarch
1/4 cup bottled Key lime juice or lime juice
1/2 teaspoon finely grated lime peel
2 cups frozen (thawed) fat-free whipped topping
2 tablespoons graham cracker crumbs
1 teaspoon sugar
1 teaspoon butter or trans-fat-free margarine, melted
1 1/2 cups sliced fresh strawberries or Cascadian Farm® frozen organic strawberries, thawed and drained
Additional whipped topping, if desired
1. In 1-quart stainless steel or nonstick saucepan (do not use aluminum because the filling mixture will discolor), stir together soymilk, 1/2 cup sugar, the cornstarch, Key lime juice and lime peel with wire whisk until cornstarch is dissolved. Heat to boiling, stirring constantly. Boil 1 minute, stirring constantly.
2. Cover surface of pudding mixture with plastic wrap to prevent skin from forming. Refrigerate 30 minutes, stirring occasionally, or until cool.
3. Meanwhile, in small bowl, mix crumb mixture; set aside.
4. Gently fold 2 cups whipped topping into pudding mixture. Spoon 1/4 cup pudding mixture into each of 6 small parfait glasses or dessert bowls. Sprinkle each with 1/2 teaspoon crumb mixture. Arrange 2 tablespoons strawberries over crumb mixture. Repeat layers. Top each with dollop of additional whipped topping. Serve immediately
High Altitude (3500-6500 ft): No change.