Tag Archives: pudding
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Tofu Chocolate Mousse

5 Mar

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Last night, I wanted to make something healthy, but tasty and creamy. I started with a soft tofu base, and worked from there. So this “chocolate mousse” isn’t exactly as rich and decadent as the regular one,  but it certainly packs more protein punch.

Ingredients

  • 1 brick of soft tofu (silken would work too)
  • 3 oz melted semisweet chocolate (I melted in the microwave)
  • 3 tbsp cocoa powder
  • 3 tbsp splenda blend sugar
  • dash vanilla
  • 1/4 c dark spiced rum

Instructions

  • Throw everything into a food processor, blend and blend and blend and blend until smooth and creamy. You might want to add more sugar, rum, or cocoa powder to taste.
  • Eat with a dopple of cool whip…
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Mexican Chocolate Pudding Ice Cream

5 Feb

So I absolutely love Mexican chocolate ice cream, but doing the whole sha-bang with tempering the eggs is kind of a pain in the ass, takes a while, is cholesterol-laden, etc. So instead, I whipped up something totally fun but easier. I went a little crazy with the cayenne (put like 12 dashes of the stuff in here) and it’s pretty hot on the tongue, but will be amazing with a dollop of cool whip on top. Mmmm.

Ingredients

  • 1 c almond milk
  • 3/4 c coconut milk (like SoDelicious brand, not the super thick stuff that comes in a can)
  • 1 c skim milk
  • 1 oz semi-sweet chocolate
  • cayenne to taste
  • 1/4 tsp cinnamon
  • 2 tbsp corn starch
  • 2 tbsp cold skim milk (separate from milks above)
  • 1 packet of Jello chocolate fudge pudding mix (sugar-free)

Instructions

  • Heat milks, 1 oz chocolate, cayenne, and cinnamon in saucepan on medium/high  heat, until thoroughly melted and simmering, stirring often so it doesn’t burn on the bottom
  • Mix corn starch with cold skim milk in a small bowl until corn starch is fully mixed in. Add corn starch mixture into hot saucepan (when milks are simmering). Whisk for a minute, until saucepan mixture begins to thicken a bit. Take off heat.
  • Put into a metal bowl and cool with an ice bath until room temp or slightly cooler.
  • Add pudding mix. This will thicken the mixture substantially, so you might want to add a smidge more milk at this time. [If you wanted to, you could definitely stop the recipe here, and eat this as a pudding instead of an ice cream!]
  • Put everything into your ice cream maker for ~10-15 min, or until icy and delicious.

Pumpkin Pie Pudding

22 Jan

Have some more pumpkin puree from the can I opened for pancakes… Made a delicious pumpkin pie pudding with it. YUM. I would definitely make this as an alternative to pumpkin pie for Tgiving some year…

Ingredients

  • 4 oz Cool Whip (I used fat free– this is half the container)
  • 2/3 c. pumpkin puree
  • 1.5 tbsp splenda sugar blend
  • 4-5 dashes each: cinnamon, cloves, nutmeg (or to taste)

Instructions

  • Throw everything into a large bowl and blend with hand mixer
  • Chill in freezer or fridge, depending on how you’re planning to serve it

You could serve with a dollop of Cool Whip on top as well. MMMM.

Butternotch Pudding

4 Nov

And with the final Squash Week entree, we paired the risotto with a rich butternut squash butterscotch pudding (see also, Butternotch). Adapted from Pinch My Salt.

Ingredients

  • 3/4 cup packed light brown sugar
  • 3 tablespoons corn starch
  • 1 c roasted butternut squash purée
  • 2 c skim milk
  • pinch of salt
  • 3 large egg yolks
  • 1 tsp vanilla extract
  • vanilla yogurt dollops to garnish
Instructions
  • In one bowl, stir together brown sugar and cornstarch.  In a blender, combine squash, milk, brown sugar mixture, pinch of salt, and egg yolks.  Blend until very smooth then strain through a fine mesh sieve into a medium-sized saucepan (rinse sieve because you will need it again later).
  • Cook the squash mixture over medium heat, whisking constantly, until thickened and bubbly.  Turn heat to low, and continue cooking and stirring (now with a wooden spoon) until pudding is quite thick (make sure not to burn the bottom– keep stirring).  Strain pudding through sieve into a bowl.  Stir vanilla extract into the hot pudding until completely incorporated.
  • Let pudding cool to warm then either divide into individual containers or leave in bowl.  Cover and refrigerate until cold.  If you’re concerned about a skin from forming on top of the pudding, press plastic wrap to the surface before refrigerating.  Serve plain or with dollops of vanilla yogurt on top (good sweetness contrast).

Homemade Chocolate Pudding (plus raspberries)

18 Feb

Throughout history, there has seldom been a food made that has the ability to comfort and satisfy as chocolate pudding. Here, I bring you a fool-proof way to make it at home, without the wonders of Jell-O helping out.

I made this last night for Danielle and Holly, and stuck it in the fridge right as we were beginning to eat dinner. I think because it was mostly made with skim, a little longer in the fridge would have been better in order to thicken it a bit more. But the pudding (with the raspberry accents) was so tasty!

Ingredients

  • 1/4 c. cornstarch
  • 1/2 c. white sugar
  • dash salt
  • 3 c. milk (I use a blend of skim and heavy cream, since that all I usually have at home)
  • 6 oz. semisweet chocolate, coarsely chopped
  • dash vanilla (optional)
  • handful of raspberries

Method

  1. Combine cornstarch, salt, and sugar in double-boiler over boiling water. Slowly add milk, whisking.
  2. Continue intermittant whisking for ~15 min, until milk mixture gets a bit more thick.
  3. Add chocolate to milk mixture, continuing to whisk until thorough melted and mixed.
  4. Remove from heat (add vanilla if desired)
  5. Pour into ramekins (makes 4 very full ramekins), and garnish with raspberries
  6. Let cool in fridge until ready to eat (~20 min)