Low-fat Gingerbread Pudding

[pineappleprincess]

This was really amazingly good. I love eating gingerbread dough and this was even better because I didn't have to actually bake anything. (Usually when I make cookies, it's only because I want to eat the dough). Thanks for sharing!

[lunalavalamp]

Mmm... sweet and delicous!  I added a sprinkling of white chocolate chips.  It reminded me of this gingerbread biscotti recipe I made one time.  Yum!

[Daimeera]

This is absolutely delicious.  I substituted Splenda for the sugar (although most people here probably won't?) and lower-sugar molasses to cut the calories.  I also used vanilla soy milk because it was all I had, and made only half the recipe.

I was worried at first that it wasn't going to thicken because of all my modifications, but it did.  This was amazingly good.  I'm in love.

[Schmiggle]

this is very unique and very good...I really wanted to make pudding yesterday, but I didn't have any cocoa, so I made this instead. It was a little hard to get over the feeling that I was eating really soggy gingerbread, but once I got over the texture it was delicious. I'll definitely make it again.

[bookmama]

Mmmmmm. Very tasty. And I highly recommend squirting it with a dollop of Soya Too whipped topping. I love that the ingredients are so simple and that it doesn't make a lot. Easy to whip up but not so much that you're constantly tempted.

[mdvegan]

I very rarely give any recipe 5 stars, but this recipe earned every one.  I'd give it 6 if I could.  Nice job, AshleyKimball.  This is great!

[kbuettne]

This was delicious! It made about 3 1/2 custard cups full for me (and they are pretty full custard cups). Perfect for a couple nights' worth of dessert. I couldn't wait for it to cool, so I ate some warm w/ the whipped topping suggestion from bookmama, and yum! I love how spicy it is--a totally different flavor from any other pudding I've had!

My one suggestion: if using sweetened milk, cut down on the sugar if you want it to be *slightly* healthier. I used plain hemp milk (which has about 14g of sugar/cup), so next time I will probably use about 1/4 cup or less of the sugar. Plus, I really like molasses, so that adds some sweetness as well.

Great recipe! I will be making this over the holidays for sure! It would be delicious with an orange spice tea and a sugar cookie 

[-shea-]

I screwed this up. I accidently added a tsp of nutmeg, and then tried to scoop it out. so it turned out kind of gritty. and then i didn't cook it long enough so it didn't set up.
sad. but i will try it again. maybe just omit the nutmeg all the time. but i will try it again later.

[jsharshar]

Can you subsitute molases for regular maple syrup?

[Jade716]

ehhh i don't know if I did something wrong but the texture of this almost made me want to throw up, the taste was great though but could not eat it.  It was kinda sticky/gooey it jiggled like jell-o ehhhhh I just could not do it, it was not creamy and smooth like pudding. I had it in the fridge a few hours tried again and decided to throw it out, but when I turned the container upside down expecting it to fall out but it refused to come out it just jiggled, I had to scoop it out, it was weird. But I am going to cut ur spices in half and try them w/ some mori-nu tofu blended w/ the Mori-Nu mates pudding packet the vanilla one.  Perfect gingerbread flavor!

[Jade716]

ok I did not cut your spices in half I left them the same and mixed them in w/ a vanilla mori-nu mates pudding packet and a box of mori-nu lite tofu in my food processor.  It tastes wonderful.  I don't know how much molasses I added I was like 2 spoonfuls, I wanted to add more and if I had it would probably taste more like gingerbread but since it tasted good w/ just the 2 spoonfuls I was scared to add to much.  Next time all add more, cause although u can taste all the spices and the ginger is really strong it just doesn't exactly taste like gingerbread, so more molasses next time.  Also if anyone else tries the mori-nu mates, again w/ the vanilla pudding mix use 4 teaspoons cocoa powder & 1/4 teaspoon peppermint extract,if u like vitasoy peppermint chocolate milk u will love the pudding. But the choc peppermint one wont really taste good until it gets really cold.  :-)

[Lauuren]

I couldn't tell whether I was supposed to be cooking this during the first step.  Originally, I didn't, but it didn't seem like it was setting up right.  I went ahead and put it in the fridge and tried again, starting with the burner on high.  This one looked like it thickened better.  But after they both had some time in the fridge, I thought they were both good - but the first version turned out a little more jelled (versus creamy).  I love the flavor of this, and (since I used sweetened soy milk) I reduced the sugar with pretty good results, too.

[heartgoeshere]

that was unbelieveably good! i had some trouble getting it to thicken up. i left it in the fridge while i was at class and when i came back it was still really watery. i dumped it all back in the pan and cooked it again, adding just a small spoonful of cornstarch and it thickened up perfectly. i ate it warm with sliced bananas on top. ah, it's so delicious, and really filling!