Pistachio Pudding with Fresh Raspberries

by Michelle on October 18, 2010

Yep, that’s right I made a green pudding! And isn’t it pretty!

We love pudding and I make it frequently. And I’ve found I can use a sugar substitute (I use Nevella) and it makes no difference what so ever in the taste or consistency of the pudding which is wonderful for Mr. Tastebuds because he is a diabetic. And you can even use the sugar substitute to add to egg whites and they whip up just the same as if you used sugar!!

Mr. Tastebuds buys the instant Pistachio Pudding, you know the kind that you just add milk, mix and then refrigerate. So I’ve wanted to try making Pistachio Pudding for years now, well about 25 years!! I’ve never made a pudding like this before and I did not have high hopes. But I was surprised because it was good and Mr. Tastebuds loved it and he especially like the larger pieces of Pistachio!

Pistachio Pudding
Recipe developed by BigBlackDog

3 eggs, separated
1/2 cup granulated sugar (I used Nevella, a sugar substitute), save a TBL to mix with the egg whites.
3 TBL Tapioca
3 cups milk (I used 2% milk)
1/2 c. whole Pistachio Nuts (I crushed the nuts in small and large pieces in my coffee grinder)
1/8 tsp Salt (If you’re using salted nuts skip the extra salt)
1 teaspoon vanilla extract
Green Food Coloring

Topping:
Whipped Cream
Fresh Raspberries

1. In a heavy bottomed sauce pan add the milk, egg yolks, Tapioca, sugar or sugar substitute and salt if you need it and whisk together careful to break the egg yolks. Turn the burner up to medium and heat, stirring to avoid burning until to comes to a full, rolling boil.

2. While the pudding is heating, with an electric hand mixer, beat the egg whites and sugar or sugar substitute to soft peaks.

3. When the pudding has thickened remove from heat and gently mix in the crushed Pistachios and Vanilla. Then whisk in the beaten egg whites until well blended.

4. Dip a toothpick into the bottle or jar of green food coloring and then swirl the toothpick in the pudding. Then whisk well to distribute the coloring. If you need to add more coloring just repeat dipping the toothpick into the food coloring and whisking until pudding is the desired color.

5. Pour into dessert dishes. Cover and refrigerate for 2-3 hours or until chilled. Top with Whipped Cream and Fresh Raspberries. Serves 4.

AllRightsReserved@BigBlackDog

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Comments

  • Kim October 18, 2010 at 7:50 am

    Michelle- It is beautiful and I love the shade of green. I’m glad to hear that you can use the sugar substitute w/out any issues at all. You always do such a good job of fixing your husband treats!

  • kat October 18, 2010 at 8:27 am

    It’s gorgeous!

  • maggy@threemanycooks October 18, 2010 at 8:30 am

    Yes, we’re a fan of pudding too. And this looks absolutely delicious.

  • maria October 18, 2010 at 8:39 am

    I love the big raspberries on top!

  • Sheila October 18, 2010 at 8:43 am

    Now, Michelle… I have never heard or would never have dreamed of this flavor pudding, but being a lover of all things pistachio, I bet it is delicious! YUM! Not only do you give the best recipes, but you also have the best pictures to go with them. THANKS!

    XO,

    Sheila (who is trying to blog between server issues!)

  • Jenny Flake October 18, 2010 at 8:46 am

    Mmmm, I could sooo go for this today!

  • A Canadian Foodie October 18, 2010 at 9:08 am

    Well – this is right down my alley. Anything with pistachios in it – and raspberries – well, I grow my own and still never get enough.
    Xo

  • […] This post was mentioned on Twitter by Michelle Safirstein and Sheryl, LINDA T.. LINDA T. said: RT @BigBlackDogs: Pistachio Pudding with Fresh Raspberries! http://tinyurl.com/237ug5q So good and SOooooo pretty! […]

  • theUngourmet October 18, 2010 at 10:27 am

    My husband loves pistachios! His parents give him a big bag of them every year at Christmastime. He would love you dessert….me too! :)

  • Brian @ A Thought For Food October 18, 2010 at 10:27 am

    I’m a huge fan of pistachios and this look like a wonderful way to feature them!

  • Jamie October 18, 2010 at 10:33 am

    Love it! I grew up eating the boxed pistachio pudding and yeah there is something good and homey about it but yours looks divine! Bookmarked! Love pistachio!

  • Susan October 18, 2010 at 11:07 am

    Don’t laugh…I’ve never eaten pistachio anything. But this may push me to try! Yum!

  • Cookin' Canuck October 18, 2010 at 11:10 am

    What a pretty color! What a fun way to use pistachios.

  • Jen @ How To: Simplify October 18, 2010 at 12:26 pm

    What a great recipe!

  • Joanne October 18, 2010 at 1:22 pm

    I’m totally guilty of buying those packets of instant pistachio pudding on occasion. I just love pistachios. So glad I can make it at home now! I’ve never heard of Nevella…have to check it out!

    • Michelle October 18, 2010 at 2:45 pm

      I’ve not seen Nevella in the store, but Sam’s Club carries it. Works great in Whipped Cream too.

      Michelle

  • Michelle @ Brown Eyed Baker October 18, 2010 at 7:31 pm

    Lovely pudding! I’ve always wanted to try pistachio pudding, will have to give this a shot!

  • Tracy October 19, 2010 at 1:51 pm

    Looks delicious! Love the fresh fruit on top!

  • Judy October 23, 2010 at 11:05 pm

    Yum, I LOVE pistachios! I never thought of making my own. Will have to try this.

  • Hazelnut Chocolate Brownie Pudding March 24, 2011 at 10:02 am

    […] thought my favorite nut pudding was my Pistachio Pudding with Fresh Raspberries but there is just something about the pairing of Hazelnuts and Chocolate that can not be […]

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