Recipe: Low Calorie Orange Creamsicle Pudding with Cara Cara Oranges

In the spirit of Valentine’s Day, I’ve designated February sweet treat month here at Mother Rimmy’s.

Orange PuddingEarlier in the week when we served up fruity muffins with a steaming cup of coffee for breakfast, I told you that I wasn’t much on sweets – salty foods were my indulgence of choice.

But there are a few sweet treats that stop me in my tracks, and a silky smooth pudding with a dollop of whipped cream is one of them.

Cara Cara Orange Pudding

Fortunately for me, it’s easy to skinny up a pudding recipe, so I never feel like I’ve overindulged when I enjoy this creamy dessert.

I used cara cara oranges in this sweet to eat treat. They came at the recommendation of a good friend, and I was delighted with the results.

Cooking up this pudding was truly as easy as dumping low fat milk, orange juice, orange zest, sweetener, vanilla and cornstarch into a pan, then whisk, whisk, whisking until it thickened.

Cara Cara Orange Pudding

Pour your concoction into a bowl, cover it with plastic so it doesn’t get that nasty skin on top, then wait a few hours.

That’s the challenging part!

Cara Cara Orange Pudding

Why spend money of a box of pudding, when you can make it at home with wholesome ingredients? This pudding tastes like an orange creamsicle. It takes me back to childhood summers and the creamsicles we’d buy from the popsicle truck. Fun times!

How’s this for a start on our month of low calorie desserts? Any requests for the rest of the month? I’m always open to suggestions. Simply leave me a comment, and I’ll see what I can do.


Low Calorie Orange Creamsicle Pudding with Cara Cara Oranges
Shake It Up! You can swap almond or coconut milk and use dairy free topping to make this a dairy free dessert.
  • 2 cups low fat milk
  • 3 large oranges
  • orange zest
  • 6 - 8 packets stevia, try 6, taste and add more if needed
  • 2 teaspoons vanilla extract
  • 4 tablespoons cornstarch
  • 4 tablespoons fat free Cool Whip
  1. Combine milk, juice and zest of 2 oranges, stevia, vanilla and cornstarch in a medium pan. Whip to combine cornstarch well.
  2. Bring to a boil over medium-high heat, stirring frequently (don't leave the pan or you'll end up with scorched milk). Reduce heat to medium and cook for 3 - 5 minutes until mixture thickens. It will thicken more as it cools.
  3. Remove to a bowl, lay plastic wrap over the mixture to keep a skin from forming, and chill for 2 hours.
  4. Section the remaining orange.
  5. Top pudding with orange sections and Cool Whip.
Food energy: 170kcal
Weight Watchers PointsPlus 4
Saturated fatty acids: 1.16g
Monounsaturated fatty acids: 0.53g
Polyunsaturated fatty acids: 0.12g
Total fat: 1.81g
Calories from fat: 16
Cholesterol: 7mg
Carbohydrate, by difference: 33.08g
Total dietary fiber: 3.44g
Protein: 5.62g
Total lipid (fat): 2.00g
Water: 234.31g
Ash: 1.56g
Total sugars: 21.42g
Calcium: 213mg
Iron: 0.22mg
Magnesium: 27mg
Phosphorus: 138mg
Potassium: 440mg
Sodium: 61mg
Nutrition Information
Serving size: 4

This site contains affiliate links that help me maintain this blog, and meet my strict standards for quality content. Copyright Notice: Mother Rimmy’s Cooking Light Done Right’s images and original content are copyright protected. Do not publish these materials without written permission.

Last updated by at .

Thank you for sharing!



  1. says

    I used to love orange Cramsicles when I was a kid! Still do, although I so rarely eat them. Love the idea of a pudding with the same flavor! Pudding is another thing we don’t often have, but a good one is wonderful. Good post — thanks.

  2. says

    I love a creamsicle so I will probably love this low-cal pudding. Sounds pretty easy, too. I hope I can avoid the “skin”, but if not, my husband happens to like it. Ha!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: