Cooking Light Butterscotch Pudding

---

From the january 2008 cooking light magazine. vitamin d aids calcium absorption in dairy foods. one serving of this dish offers about 1/5 of your daily calcium needs. garnish with fresh grated nutmeg."

---

Steps

---

Combine first three ingredients in a saucepan.

---

Gradually add 2 cups milk.

---

Stir with a whisk until blended.

---

Cook mixture to 180 degrees or until tiny bubbles form around edge (do not boil.

---

Combine remaining 1 cup milk , egg , and egg yolk in a bowl.

---

Stir with a whisk.

---

Gradually add 1 cup of hot milk mixture to egg mixture , stirring constantly with a whisk.

---

Add egg mixture to saucepan.

---

Bring to a boil.

---

Cook 1 minute or until thick , stirring constantly.

---

Remove from heat.

---

Stir in butter and vanilla.

---

Place pan in a large ice filled bowl for 20 minutes or until mixture cools to room temperature.

---

Stir occasionally.

---

Cover surface of pudding with plastic wrap.

---

Chill.

---

Serve with whipped topping.

---

Ingredients

---

dark brown sugar, cornstarch, salt, 1% low-fat milk, egg, egg yolk, butter, vanilla, reduced-calorie whipped topping