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Crock Pot Splenda Raspberry Pudding Recipe

Indulge in this dreamy Crock-Pot Splenda Raspberry Delight! This effortless recipe creates a luscious, sweet pudding perfect for a delightful after-dinner treat. Simply toss the ingredients in the slow cooker in the afternoon, and enjoy a warm, comforting dessert ready when you are. Made with Splenda, it's a healthier twist on a classic! #slowcookerrecipe #raspberrypudding #easydessert #splendarecipe #crockpotdessert #afterdinnertreat

Prep Time 20 mins
Cook Time 250 mins
Calories 238.9 kcal
Protein 8g
Rating 0.0 (2 Reviews)
Crock Pot Splenda Raspberry Pudding 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Crock Pot Splenda Raspberry Pudding

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How to Make Crock Pot Splenda Raspberry Pudding

  1. Drain 2 cups fresh raspberries, reserving the juice in a liquid measuring cup.
  2. Add enough water to the reserved raspberry juice to reach 1 cup total; set aside.
  3. In a greased 8-inch square metal cake pan, gently toss the drained raspberries with 1/4 cup Splenda Granulated.
  4. Set the raspberry mixture aside.
  5. If using a crock-pot, line the slow cooker insert with foil and grease lightly.
  6. **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.
  7. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
  8. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
  9. 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.
  10. Evenly dollop the batter over the raspberry mixture in the prepared pan.
  11. Smooth the top of the batter.
  12. In a small saucepan, bring the reserved raspberry juice mixture (1 cup) and the remaining 1/4 cup Splenda Granulated to a boil.
  13. Carefully pour the hot raspberry syrup evenly over the batter.
  14. 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).
  15. 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.
  16. Let cool slightly before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

31g

Fat

40g

Carbs

8g

Recipe Tags (Choose a tag and find related recipes!)

Course Preparation Cobblers And Crisps Desserts Easy Beginner Cook Diabetic Crock Pot Slow Cooker Dietary Inexpensive Equipment Number Of Servings