Butterscotch Sponge Pudding Directions:
Lightly coat the inside of a 5-quart slow cooker with nonstick spray.
In a mixing bowl, combine the self-rising flour and 1/4 cup of the Swerve Brown Sugar until evenly mixed.
Stir in 1/2 cup unsweetened almond milk and 2 tablespoons melted light butter and mix just until a smooth, thick batter forms.
Spread the batter evenly into the bottom of the prepared slow cooker.
In a separate bowl, whisk together the remaining 1/4 cup Swerve Brown Sugar and 1/4 cup packed light brown sugar.
Whisk in the remaining 1/4 cup unsweetened almond milk and 2 tablespoons melted unsalted butter.
Slowly whisk in 1 3/4 cups very hot water until smooth.
Gently pour the hot liquid mixture over the batter without stirring.
Cover and cook on HIGH for 1 hour 45 minutes until the top is set and golden and sauce bubbles around the edges.
Turn off the slow cooker and let rest covered for 8 minutes before serving.
WW Points Calculation
Self-rising flour, 1 cup: 13.00
Swerve Brown Sugar, 1/2 cup: 0.00
Light brown sugar, 1/4 cup: 12.00
Unsweetened almond milk, 3/4 cup: 0.00
Unsalted butter, 2 tbsp: 8.00
Light butter, 2 tbsp: 6.00
Water: 0.00
Points Information:
Total Points: 39.00
Servings: 6 servings (approximately 3/4 cup each)
Points per serving: 6.50
Nutrition Information
Calories: 226
Fat: 9g
Protein: 4g
Carbohydrates: 34g
Sugar: 14g
Sodium: 210mg
I'm waiting for your comments! Enjoy!
