Recipes:
Bread and Desserts
Breakfasts and Brunches
Fruit, Vegetables and Salads
Main Courses
Sauces, Dressings and Side Dishes
Butter Buds Substitution Chart
Don Mauer - Lean
and Lovin’ It
News from the
Great Outdoors
When I weighed over 300 pounds, I used butter on everything, since butter improved the flavor of every food with which it came in contact. Over seven years ago, I cut the fat in my food plan and lost more than 100 pounds. The one flavor I missed almost as much as chocolate was---you guessed it, butter. For me, Butter Buds brought back the flavor of butter to sauces, quick breads, whipped potatoes and yes, chocolate desserts, without adding any fat. Here's one of my favorite recipes from my new cookbook, Lean and Lovin' It: Exceptionally Delicious
Recipes for Low-Fat Living and Permanent Weight Loss:Chocolate Pudding LeanTreat
When I was a child my maternal grandmother, Nana, would pack a picnic lunch and take me for a nice walk down to a park at the edge of Lake Michigan. We would find a comfortable spot, spread out a blanket, and listen to the lake. Then we would have lunch. Since she knew I was crazy for chocolate pudding, she always had some hidden in the bottom of the basket ready to bring out if "...you're a member of the Clean Plate Club." Well I was a charter member and out popped my pudding. I am certain I laughed gleefully, and wolfed it down.
Chocolate pudding is my comfort food. You can make boxed chocolate pudding almost fat-free by using skim, rather than whole, milk. But, if you would like to make it from scratch, controlling the quality of every ingredient, give this a try.
1/2 cup granulated sugar
1/4 cup cornstarch
3 tablespoons Dutch-process, unsweetened cocoa
2 3/4 cups skim milk
2 tablespoons prepared Butter Buds® brand, butter flavored mix
1 teaspoon vanilla extract
In a non-stick saucepan stir together the sugar, cornstarch and cocoa. Place the pan over medium heat and add 1 cup of the milk to the saucepan. Whisk until the sugar is dissolved and the cornstarch is evenly dispersed. Whisk in the remaining milk and Butter Buds®. Bring to a low boil, stirring constantly. Boil one minute, stirring. Remove the pan from the heat.
Stir in the vanilla. Pour into heatproof bowls or custard cups. Chill. Serves 4.
