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French Silk Pudding Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.6197
Energy (kCal)173.31
Carbohydrates (g)26.4085
Total fats (g)0.4652
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare small box instant pudding, using buttermilk instead of milk; set aside. | 2. Prepare 1 envelope Knox gelatin with 1/4 cup cold water. | 3. Use glass measuring cup to mix gelatin. | 4. Set mixture in a pot or pan of hot water, while still in the cup, to help dissolve gelatin. | 5. Gelatin is dissolved when mixture is clear. | 6. Wire whisk gelatin into pudding and fold in the 8-oz cool whip. | 7. Pour into prepared crust; chill. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pie crust 1 - - - -
    sugar chocolate pudding mix 1 box fat-free - - - -
    nonfat milk 2 cups 166.6 24.304000000000002 16.512999999999998 0.392
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    gelatin 1 envelope - - - -
    water 1/4 cup 0.0 0.0 0.0 0.0
    cool whip 1 container fat free - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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