Fat Free Sugar Free Vanilla Pudding

 

½ cup Splenda
1/8 teaspoon salt
3 tablespoons cornstarch dissolved in ½ cup nonfat milk
2 cups fat free milk
1 egg yolk, lightly beaten
1 tablespoon vanilla extract
 

In a small saucepan, combine the Splenda and salt. Gradually stir in the milk and cornstarch mixture and the 2 cups milk, stirring continuously. Cook and stir over medium heat until thickened and bubbly then reduce heat and cook and stir for 2 more minutes.  Remove from the heat and stir a small amount of hot pudding filling into the egg yolk.

Return all ingredients to the pan, stirring constantly. Bring to a gentle boil then cook and stir for 1 minute longer. Remove from the heat and gently stir in vanilla. Cool for 15 minutes, stirring occasionally, then transfer to dessert dishes. Cover and refrigerate for 1 hour before serving