Low-carb vanilla pudding dessert

Votes: 4

Time: 30 min.
Complexity: easily
Quantity: 24 baskets

Nutritional value per serving:

Calories 41, total fat 1 G., saturated fats 0 G., proteins 1 G., carbohydrates 6 G., fiber - G., cholesterol 10 mg, sodium 42 mg, sugar 3 G.

Store-bought layered filo pastry tartlets are filled with vanilla pudding and garnished with a raspberry. These bite-sized treats will brighten any home party or buffet. They're also incredibly quick to make. The key is to follow the recipe exactly to ensure the pudding turns out perfect. Before mixing the eggs and milk, remember to temper the eggs first with a small amount of the hot milk mixture. Fill the tartlets with the pudding and garnish with a raspberry. Instead of raspberries, you can also use strawberries or blueberries, which will create a similarly striking contrast against a delicate white background. The tartlets are best served immediately and should not be stored for more than two hours.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

24 mini filo pastry tartlets, room temperature or warmed
1/4 cup sugar
2 tablespoons cornstarch
1/8 tsp fine salt
1.5 cups of milk with 1% fat content
1 large egg
4 tbsp. low-fat sour cream
2 tsp vanilla extract
24 whole medium raspberries or 12 large raspberries, halved

Ingredient Substitution Suggestions

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Recipes with similar ingredients: vanilla pudding, eggs, milk, sour cream, vanilla extract, starch, tartlets

Cooking the dish according to the recipe:

In a large saucepan, combine sugar, cornstarch, and salt; whisk in milk until smooth. Heat over medium-high heat, whisking until bubbles begin to form. Remove from heat.
In a medium bowl, beat the egg. Slowly pour 1/4 cup of the hot milk mixture into the egg, whisking vigorously until smooth.

Pour the mixture back into the saucepan and cook over medium heat, whisking vigorously, until thickened and bubbling, about 2 minutes. Pour the mixture into a bowl and let it cool, stirring frequently, until thickened. Stir in the sour cream and vanilla.
Spoon about 1 tablespoon of vanilla pudding into each phyllo tartlet and top with a raspberry. Serve immediately or cover and refrigerate for 2 hours.

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