Aunt Rocky’s Cannoli Pudding (Sugar Free)

Measure out all of your ingredients, and line up your serving dishes before starting. This pudding comes together quickly.

Put cream, Dream Blend milk, ricotta and vanilla into medium saucepan. Heat on medium heat, stirring frequently. You don’t want it to boil! When it begins to foam around the edge, remove from heat.

While the cream mixture is heating, put egg yolks in a bowl and whisk with a small whisk or a fork until blended and creamy looking. Set aside.

In another small bowl, mix powdered sweetener and glucomannan together with a fork. This will keep the glucomannan from clumping when you mix it into the hot cream mixture.

Temper eggs to keep them from turning into scrambled eggs in the pudding. Use a small measuring cup to scoop up about 1/4 cup of the hot cream mixture. Slowly drizzle cream mix into yolks, while whisking continuously. Now slowly pour yolk mixture into saucepan, and again keep whisking until it all gets incorporated.

Slowly whisk in the sweetener mixture, and return to low heat on the stove. Keep stirring slowly until the pudding begins to thicken (about 3 minutes), and it will thicken suddenly, so keep watching it. It thickens even more when chilled, so don’t leave it on the heat too long.

Leave pudding in pan, or transfer to a bowl to all for cooling. Whisk every 5 minutes or so while the pudding cools. As soon as it is cooled down enough to put in the refrigerator, do so. Keep whisking every little while until pudding is completely cool. Fold in chocolate chips, and transfer to serving bowls. This step can be done at the time you serve the dessert, if you prefer.

Pour into a single large serving bowl, or into 6 individual 1/2 cup serving bowls (I use 4-ounce Mason jars with lids). Refrigerate until ready to serve. Top with whipped cream and additional chocolate chips, if desired, when serving.

Chilled pudding can be frozen and defrosted without separating or changing consistency.

Notes:
1. This is not an overly sweet pudding. If you want a sweet pudding, increase sweetener to taste.
2. If you want a pretty chocolate swirl in the pudding, take the pudding out of the refrigerator while it is still about lukewarm. Fold in chocolate chips, and immediately transfer to serving containers. The chocolate chips will melt a little bit, jut enough to add a chocolate swirl.

Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries. Send an MFP friend request to auntrocky1 so you can access my recipes on MFP. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Calories 169, Total Fat 15 g, Saturated Fat 9 g, Sodium 50 mg, Potassium 30 mg, Total Carbohydrate 5 g, Dietary Fiber 3 g, Net Carbs 2, Sugars 3 g, Protein 4 g. Macros: 85% fat, 10% protein, 5% carbs.

© February 11, 2018 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients listed here.