Slow cooker pineapple pudding, a light and luscious easy to make dessert with only 5 ingredients.
1 can (20 ounces) crushed pineapple, undrained
¼ cup water (I used almond milk)
2 eggs, beaten
2 tablespoons cornstarch
½ cup sugar
12 vanilla wafers (for making parfaits, optional)
Ideal Slow Cooker Size: 1-1/2-Quart
Spray the interior of the slow cooker with nonstick cooking spray.
Mix the pineapple, almond milk, eggs, cornstarch and sugar together in the slow cooker until well blended.
Cover and cook on LOW for 3 to 4 hours, until thickened, stirring 2 or 3 times during the cooking if you can.
Serve warm with a scoop of light vanilla ice cream or a dollop of whipped cream, if desired.
Or to make parfaits, place 1 vanilla wafer in a small glass or pudding dish. Top with ¼ cup pudding. Repeat with another vanilla wafer and ¼ cup pudding. Top with a little whipped cream and vanilla wafer for garnish. You'll have enough for 4 parfaits.
Nutrition Estimates Per Serving: (1/2 cup pudding only): 211 calories, 2.4 g fat, 47.4 g carbs, 2 g fiber, 3.5 g protein and *6 PointsPlus. For a parfait with ½ cup pudding with 3 low fat vanilla wafers and small dollop of light whipped cream: 251 calories, 2.7 g fat, 54 g carbs, 2.2 g fiber, 4 g protein and *7 PointsPlus
Recipe by Simple Nourished Living at http://simple-nourished-living.com/2014/02/slow-cooker-pineapple-pudding/