My father in Law loves Pistachio ice cream. I personally, thought that it was one of those ice cream flavors like chocolate-dipped, salted ruffle chip; or like the Harry Potter Jelly beans: good enough to buy and share with 4 people to have a laugh, but not good enough to keep a Costco-sized container in your home. And the small nuts; it’s like they ground them just fine enough so that you can see specks of crunch, but not big enough to actually get your teeth around. And the flavor: Pistachio? Really? Is that supposed to be the ‘gluten-free’ of Hazelnut/almond pudding?
With this logic, I figured the fad of Pistachio pudding would fade as well. But to be honest: I never buy pudding, so it didn’t much matter to me. Nor did I really think about how it’s probably been out since before i was born. I did, though, at one point have an inkling to buy some chocolate pudding once to make pudding shots– YES, I said Pudding shots; not Jello shots. They are amazing and I won’t get in to the musings of my weekends at this moment (but seriously…we’ll save that for another adult post).
I then saw that a pregnant friend of mine was satisfying some of her cravings with this rogue pudding, but what caught my eye was not that someone was actually eating it willingly (never-mind the pregnancy part), but the words: “Sugar and fat free”.
***Ding, ding, ding***, I’m pretty sure that sound went off in my head, along with “perfect low-fat after dinner sweet-satisfier!” in Bob Barker’s Host’s fancy voice. And it’s a heck of a lot better than the ice cream I was consuming at 200+ calories. I needed to try it; maybe it wasn’t so bad after all.
When I made it like this (below), I fell in love instantly. Now it’s like the unsuspecting cool-kid; I’m like “what? Pistachio? Psshhht, we go way back!”.
Any of JELL-O’s Sugar-free, Fat-Free puddings have only 100 calories per…wait for it….drum-roll…BOX. That means if you follow the instructions to a T: fat-free milk and all, you can eat the entire box and only gain 100 calories and 0 grams of fat!
Unfortunately, this recipe is not followed to a T, but there’s not much more to worry about .
There’s also other flavors in this magical fatless dessert, such as: Chocolate, Vanilla, White chocolate, and Creamcheese (these are the only ones I remember for sure).
My favorite part is where you use less milk than required (as on the box)– about 1/2 in fact, maybe a little more. The consistency will be much thicker and more gelatinous ( I hate that word ‘gelatinous’ it reminds me of when chicken fat solidifies…).
Having quick company, or just lazy? Layer any of these flavors with some ground up graham crackers, or vanilla wafers and some fruit and you have yourself an awesome low-fat dessert for even the pickiest bunch.
I made the White chocolate flavor with the recipe below and added it to a graham-cracker pie crust I acquired from the dollar store with some sliced strawberries sprinkled about. My husband ate the whole thing! And it only cost about $2.00 to boot!
Wanna add just a few more calories? Mix a little real cream cheese with the cream cheese pudding (using the 1/2 milk recipe), add to a graham cracker crust and you have probably just cut the calories from 1400 cal cheese cake to 200 or less cal cheesecake!
Tangent-to-tangent and back to the beginning; here is the recipe for the Pistachio (or any other flavor) Pudding/Mousse:
- Small mixing bowl (or large soup bowl)
- Hand/stand mixer or whisk (depending how much you feel like cleaning)– a fork will work too.
- Your choice of pudding flavor (I recommend the Pistachio).
- 3/4-1 cup of Milk– Obviously Fat-free has less fat than the rest. But as per the box: “Pudding will not set with soy milk.” I don’t know about coconut or almond.
- 3/4-1 cup Cool whip (again: obviously low-fat has less fat)
- Put the cold milk into the bowl you want to use,
- Sprinkle the contents of the pouch over the milk while mixing. If you’re using a fork to try and whisk this, only add small, evenly spread sprinkles at a time. It thickens very quickly, so, unless you have the wrist of a porn star, just dumping and stirring will create more clumps. **I apologize if you are a pudding eater and make pudding regularily: you will already know all this. I am still just an ignorant ‘grasshoppa” when it comes to this.
- Once you’re done stirring, but it’s not completely set, scoop a huge dollop of Cool-Whip into the bowl and mix (keep in mind: too much Cool-Whip will take away from the flavor.
- Stick it in the fridge to let it set, or put into the serving dishes with accouterments or pie crust then let set.