Ingrédients pour Crock Pot Splenda Raspberry Pudding
- Frozen Raspberries
- Splenda Granular
- 1/2 cup (1 stick) unsalted butter
- 2 large eggs
- 1/2 cup milk
- Lemon Juice
- 1 teaspoon vanilla extract
- All Purpose Flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
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Comment préparer Crock Pot Splenda Raspberry Pudding
- Drain 2 cups fresh raspberries, reserving the juice in a liquid measuring cup.
- Add enough water to the reserved raspberry juice to reach 1 cup total; set aside.
- In a greased 8-inch square metal cake pan, gently toss the drained raspberries with 1/4 cup Splenda Granulated.
- Set the raspberry mixture aside.
- If using a crock-pot, line the slow cooker insert with foil and grease lightly.
- **Cake Topping:** In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 1/2 cup Splenda Granulated until light and fluffy.
- Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Evenly dollop the batter over the raspberry mixture in the prepared pan.
- Smooth the top of the batter.
- In a small saucepan, bring the reserved raspberry juice mixture (1 cup) and the remaining 1/4 cup Splenda Granulated to a boil.
- Carefully pour the hot raspberry syrup evenly over the batter.
- Place the cake pan in the slow cooker. Add enough water to the slow cooker to come about halfway up the sides of the cake pan (this creates a water bath for even cooking).
- Cook on low for 4 hours or until a toothpick inserted into the center comes out clean. Check after 3 hours and adjust cooking time as needed.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
31g
Fat
40g
Carbs
8g
