Guilt-Free Candy Corn Pudding

 

 

 

Guilt-Free Candy Corn Pudding

     It's October 7th and it's still over 90 degrees where I live.  That means that my Fall baking is on hold temporarily until Mother Nature decides to cool it down a little.  But that doesn't mean I can't still make a delicious Fall Girl dessert.

 

     Today's Guilt-Free Candy Corn Pudding is great.  Last year, I threw a Fall party for some friends and family.  In attendance were a low-carb dieter, a strict calorie counter, a diabetic and someone with an egg allergy.  They could ALL eat this dessert!  And it only took about 20 minutes to put together.  Oh, and did I mention that it only has 5 ingredients?  Once you see how easy it is, I bet it will make an appearance on your Fall dessert menu too!  Let's begin:

 

 





     The Ingredients:

Large Box of Instant Vanilla Pudding

3 cups Milk

Whipped Cream

Orange and Yellow Food Tint

 

 

  Make pudding as directed on the package.  I like to use Sugar Free-Fat Free Instant Vanilla or Cheesecake pudding with 1% milk because it makes a virtually guilt free dessert.  However, you can sub in regular pudding, or even "cook and serve" pudding if that's what makes you happy.   The same thing goes with the milk--use whatever you normally have on hand.  Once the pudding is made, divide it into two bowls. 

 

  Tint one of the bowls of pudding orange.  I like to use Wilton's Icing Color Gel because it gives you vibrant color without watering down your recipe.  It also lasts forever!  Just use it sparingly because a little goes a long way.  You can find it in the baking section of Michael's or Wal-Mart and other specialty baking stores.

 

     Tint the second bowl of pudding yellow.  You really want a contrast between the orange and yellow because if they're too pastel, they blend together and don't give you that cute "candy corn" look.

 

 

     Gently layer about 1/4 cup of the orange pudding in the bottom of a wine glass.  (Part of what makes this dessert so cute is its layered look, so I use a spoon to gently fill the glass and am careful to not smear pudding down the side.)  Next, put about 1/4 cup of the yellow pudding on top of the orange pudding.  Then place the glasses in the refrigerator to set before serving.

 

     Just before serving, top each dessert glass with a generous spray of whipped cream.  (If you make your own whipped cream, I recommend piping it on top instead of using a spoon.)

 

     I know someone is out there saying, "Wait a minute, where's the candy corn?"  There is actually no candy corn in this recipe.  It gets its name solely for its resemblance to candy corn.  However, when I served this at a party using sugar free/fat free Cheesecake pudding, all of my guests started asking me where I found candy corn pudding.  Apparently, just the name and appearance of the dessert can actually make people think they're tasting candy corn.  Never underestimate the power of suggestion!  

 

     If you want your dessert to have real candy corn in it, sprinkle some on top of the dessert just before serving.  (Don't put the candy corn in the glass ahead of time, or your candy corn will turn into candy corn mush as it absorbs the liquid in the pudding).

 

     So there you have it!  Guilt-free and adorable!  What more could you want in a dessert?  If you'd like to see more dessert recipes like this, leave a comment below and let me know.  I'll be back here tomorrow for another day of celebrating Fall!