Tag Archives: gluten free

Healthy Chocolate Pudding- it’s dairy free, gluten free and still fabulous

Leave a reply

A healthy chocolate pudding?

Yes. I wish I could take credit for this recipe, but I can’t. My husband is a teacher and one of his colleagues brought this to a meeting. He came home and told me I had to get the recipe for this rich, incredible chocolate pudding.

What makes it so special? Avocados.

The basis for the pudding is actually avocados but you cannot taste them because the flavor is disguised by cocoa powder. This recipe is easy to make- all you do is blend the ingredients.

You can serve this chocolate pudding for dessert or even breakfast (for those of you who must start your day with something sweet). This is a healthier alternative to cinnamon rolls or doughnuts. While the pudding is high in fat and calories, it’s an excellent source of fiber (16 grams), potassium (contains 36 percent of DRV), and contains 7 grams of protein and 24 percent of your daily vitamin C and iron needs.

If you compare that to a chocolate doughnut which is high in fat and calories too, the doughnut has virtually no redeeming properties- it’s high in sodium, has almost no fiber, no potassium and no vitamin C.

And if you eat it with sliced strawberries, raspberries, pomegranate seeds, or a banana, you boost the health benefits and already have one serving of fruits and one serving of vegetables for the day.

I adapted the original recipe, cut out some of the sugar and dairy (replaced it with almond milk), and came up with this version.

The key is it needs 8-12 hours to marinate so make it before you go to bed. It’s shockingly good. If you don’t want it for breakfast, it makes a great dessert.

 

pudding vertical

Chocolate  Pudding

2 ripe avocadoes

½ cup cocoa powder

¼ cup Silk Dark Chocolate Almond Milk

4 to 6 tablespoons agave syrup

½ teaspoon vanilla extract

Serving suggestions: serve with sliced banana, ¼ cup pomegranate seeds, ½ cup sliced strawberries or 1 teaspoon orange zest.

 

Slice avocados in half and remove pit. Use a spoon to scoop out the flesh of the avocado. Place in a food processor with cocoa powder, almond milk, agave and vanilla extract. I start with 4 tablespoons and add more sweetener if needed.

Pulse until smooth. Cover and refrigerate 8-12 hours before serving.

Serve with fresh fruit.

 

Calories: 411; Fat: 23.7 g; Cholesterol 0; Potassium 1269 mg; Carbs 57g;  Fiber 16.3g; Sugar 1.5 g. Protein 6.8 g. Also contains 24 percent of DRV of vitamin C and iron.

Easter Macaroon Nests

Leave a reply

It’s not chicken, but it’s delicious. For the next few days, I am taking a break from my rotisserie chicken and sharing some great Easter desserts with you.

These macaroon nests are the BEST macaroons I’ve ever tried.

Instead of just egg whites, I use sweetened condensed milk. My husband came home the other night and I handed him a cookie and he said “I only want half.” I said “Trust me, you will want the whole thing. I used sweetened condensed milk.” That’s his weakness. He took a bite and said “You’re right. Can I have another?”

If children are going to be part of the celebration, you have to try my macaroon nests. These are absolutely delicious, and so easy for children to make. There’s only five ingredients and you mix it by hand, so you don’t have to mess with a beater and there’s no flour to spill all over the floor.

If the cookies don’t bake up into perfect rounds, when you take them out of the oven, you can shave off any edges and reshape them slightly while still warm. My recipe only makes about 10 cookies, but they are good size and the recipe can easily be doubled if that’s not enough.

Once you’ve filled the macaroon nests with jellybeans or a candy egg of your choice, them place them on a long platter and use it to decorate the center of the table.

If you don’t like the idea of food dye, leave them white.

These are gluten-free!

Macaroon Nests

Makes 10

1 egg white

1 teaspoon vanilla extract

½ cup sweetened condensed milk

2 1/3 cups shredded sweet coconut

4 drops green food coloring (optional)

Jelly beans or candy eggs of some sort

Parchment paper

Preheat oven to 325.

In a large bowl, whisk egg white for 20 seconds, until frothy. Whisk in vanilla and condensed milk and food coloring until combined. Stir in coconut until combined.

Spread a piece of parchment paper on a cookie sheet. Spoon about 1 ½ to 2 tablespoons onto parchment paper and form a nest. Use your thumb to press gently down on the center to make an indentation so you can fill it later, but be sure not to press all the way through. You just need a little spot in the center. If you press through, the cookie may not hold its shape.

Bake for 18-20 minutes. Cool before placing candy eggs in the nest.