Title: Peanut Butter Pudding
Categories: Dessert
Yield: 6 Servings

1/3 c Sugar
2 tb Cornstarch
2 c Milk
1/4 c Creamy peanut butter
1 ts Vanilla extract
2 Egg whites
1/4 ts Salt
2 tb Sugar
Whipped cream
Chopped peanuts

Combine 1/3 cup sugar and cornstarch in heavy saucepan; stir until
blended. Slowly stir in milk; bring to a boil. Cook 1 minute or until
thickened; stir constantly. Remove from heat; stir in peanut butter and
vanilla.

Combine egg whites (at room temperature) and salt; beat until foamy.
Gradually add 2 tablespoons sugar, beating until stiff but not dry. Do not
overbeat. Fold egg whites into peanut butter mixture. Spoon pudding into
individual compotes. Garnish with whipped cream and peanuts. Yield 6
servings. Mrs. C. Gibson, Brooksville, FL.

SOUTHERN LIVING, FEB 1988

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.