Pistachio Pudding

Serves: 6

There’s nothing quite like a smooth Pistachio Pudding. Very tart, amazing texture and a sweetness that just seems to always find it’s way through!



1 cup shelled unsalted pistachios, plus more for garnish
½ cup Swerve sugar replacement
2 cups plus 2 tbsp. almond milk
1 egg, plus 2 egg yolks
2 tbsp. maple syrup
dash of salt
2 tbsp. olive oil
¼ tbsp. vanilla extract



1. Blend the pistachios in a food processor until finely ground. Add ¼ cup of the Swerve and 2 tablespoons of the almond milk. Pulse until a paste forms. Transfer the paste to a saucepan and add the remaining 2 cups of almond milk. Cook over medium-high heat until the mixture begins to steam.
2. Meanwhile, in the food processor, blend the remaining ¼ cup of Swerve with the whole egg, egg yolks, maple syrup and salt. With the processor still running, slowly add ½ cup of the warm milk mixture to temper the eggs so that the mixture does not curdle.
3. Slowly add the contents of the food processor back into the pan with the milk mixture and continue to cook. Reduce the heat to medium and cook until the pudding begins to bubble and thicken, about 6–8 minutes. Remove from the heat and add the oil and vanilla. Divide into 6 serving cups, and chill for at least 4 hours or overnight. Serve cold, garnished with chopped pistachios.



Calories 100kcal
Total Carbohydrates 24g
Protein 1g
Total Fat 1g
Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 0.1g
Trans Fat 0g
Cholesterol 0mg
Sodium 90mg
Potassium 37mg
Dietary Fiber 1g
Sugars 2g
Vitamin A 7% Daily Value
Vitamin C 5% Daily Value
Calcium 8% Daily Value
Iron 4% Daily Value


This AMAZING Recipe can be found in my Mediterranean Refresh Meal Plan Cookbook here 

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