Breakfast Pudding

By garciamoss

Ingredients

• 1/4 cup - sugar
• 2 tablespoons - cornstarch
• 2 cups - fat free milk
• 2 egg yolks, lightly beaten
• 2 tablespoons - almond butter
• 2 teaspoons - vanilla extract
• Mixed fresh berries for serving
• Crunchy cereal for serving

Details

Adapted from culinary.net

Preparation

Step 1

Whisk sugar and cornstarch in a medium saucepan until well blended. Slowly drizzle in milk, whisking until smooth, then whisk in eggs.
Cook pudding over medium heat until it begins to thicken, whisking often. Reduce heat to medium-low and, stir pudding with spatula, scraping the sides and bottom of pot until thickened.
Off heat, whisk in almond butter and vanilla. Transfer pudding to a bowl, cover with plastic wrap, pressing to the surface to prevent skin from forming, and chill for at least 2 hours.
Spoon 1/3 cup of chilled pudding into four parfait glasses. Top with some berries and 2 tablespoons cereal, then layer another 1/3 cup pudding on top, followed by more berries and cereal.