For some reason, it seems essential to find lots of chocolate things when it comes to low carb. So I do.
For me, it’s not just about taste. Frankly chocolate taste is easy to get to. It’s the right mouth feel that is important too.
This is a bit on the thick side, I have to admit. It doesn’t have the airiness of mousse nor the slipperiness of real pudding. But the taste is fine, and frankly it would make a great filler for a two layer cake.
The ingredients are kinda bizarre, but chocolate seems to blend with tons of things that seem odd. So don’t be put off and give it a try.
- 2 ripe avocados, peeled and de-stoned
- 1/2 cup cocoa powder
- 1 tbsp vanilla extract
- 1/2 cup sweetener (honey, ground erthyritol, agave or your choice)
- 1/4 cup coconut milk
- Put all in a food processor and whir up.
- Put in individual serving containers and refrigerate until chilled.
- Serve with whipped cream and some ripe raspberries or strawberries
NOTES: I substituted 1/3 c of date sweetener for some of the sugar. Mix and match as you choose. Trust me, you don’t taste the avocados as all and they make the pudding very creamy.
SOURCE: Divalicious Recipes
It’s better than you think.
It’s a very old dish.
It goes back to our fore mothers, in log houses, without running water or modern plumbing.
It was a holiday treat.
And it tastes better than you would imagine it would.
It really does
A dollop of whipped cream or a scoop of ice cream really sets it off.
And, it’s easy.
- 3 cups whole milk
- 4 tablespoons (1/2 stick) unsalted butter, plus more for greasing the dish
- 1/2 cup coarse cornmeal
- 2 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 1/4 cup black strap molasses
- 2 large eggs
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup golden raisins
- 1 1/2 cups unsweetened whipped cream or ice cream, for serving
Preheat the oven to 250°F. Grease a shallow 2- to 2 1/2-quart baking dish with butter.Make the batter: In a medium saucepan, combine the milk and butter and warm over low heat until the butter melts.
In a medium bowl, whisk together the cornmeal, flour, and salt. In a separate bowl, whisk together a little of the milk mixture and the molasses and then whisk this into the cornmeal. Add the entire cornmeal mixture to the pan and whisk until the ingredients are fully integrated. Cook, stirring constantly, for 2 minutes.
Whisk the eggs in a medium bowl. Gradually whisk in some of the cornmeal mix to temper the eggs. Pour everything into the saucepan and gently whisk in the sugar, cinnamon, nutmeg, allspice, and raisins. Remove from the heat.
Bake the pudding: Pour into the baking dish and bake until it looks like a slightly moist version of corn bread or a steamed pudding, 2 hours. Allow the pudding to cool for 15 minutes before topping with the whipped cream.
NOTES: You can add some dried fruit if you wish.
SOURCE: Old School Comfort Food
Oh if there is something you should always have at the ready, it’s the simple yet elegant lemon curd. It can be added to so many things to create an instant sensation dessert.
Slather it between layers of a cake instead of the usual frosting, and it’s a wonderful surprise. Dunk a few shortbread cookies in a couple of tablespoons, and you have a festive and delightful ending to a meal.
It’s easy to make and you can freeze it as well. So always keep some on hand. This is my go-to recipe straight from Joy of Cooking.
- 3 lg eggs
- 1/3 c sugar
- grated zest of one lemon
- 1/2 c fresh lemon juice (don’t even look at one of those bottled varieties!)
- 6 tbsp of butter, cut into small pieces
- 1 tsp vanilla
- Whisk together the eggs and sugar and grated zest until light in color. Use a stainless steel sauce pan.
- Then add the balance of the ingredients, and whisk, until evenly mixed.
- Place on the heat and continue whisking until the butter is melted.
- Continue whisking until the mixture has thickened, and has bubbled for a few seconds.
- You can put through a sieve if you wish, or not.
- Stir in the vanilla.
- Place in a bowl, cover with Saran wrap touching the curd, and cool in the fridge.
- It will thicken more as it cools.
- Generally this keeps for a week in the fridge, but I usually use it for a recipe and freeze any left over.
SERVES: about 1 2/3 cups
NOTES: This is the preferred filling for things like a Boston Cream pie, but also works for cream puffs, or used as a dollop with some fresh fruit compote. Be inventive always. It’s wonderfully tart so pair it with things like strawberries or blueberries.
This is pure comfort food. My husband adores this stuff.
Bananas have this habit of not being ripe, and then the hold hand is ripe at once, leading to the inevitable too many too ripe bananas.
Well, this is what banana bread and banana pudding were developed for. To take up the slack.
Add a few slices of banana on top and a couple of vanilla wafers, and it’s really a daydream back to being a kid again.
I grew up with Jello pudding, but I don’t think they made banana back then, so banana pudding was definitely a home-made thing.
And today? Well, this is ever so much richer and banana tasting that that stuff in the box. And it takes very little time.
So give yourself and your family a treat and make some this week. The kids will adore you, your husband will smile, and things always go well from there on out.
Recipe from My Recipes.
- 1/2 c sugar
- 2 tbsp cornstarch
- 1/4 tsp salt.
- 2 1/4 c milk
- 4 lg eggs, separated
- 2 tbsp butter
- 1 tsp vanilla extract
- 3 1/3 c vanilla wafers
- 4 ripe bananas
- 3 tbsp sugar
- Preheat oven to 375°.
- Whisk sugar, cornstarch and salt together, in a medium saucepan.
- Add the milk and the egg yolks. Whisk together.
- Cook over medium heat, whisking often for 6-8 minutes, or until it thickens up.
- Remove from heat, stir in butter and vanilla.
- Place a layer of vanilla wafers in the bottom of a 8 x 8 baking dish. Top with half the banana slices.
- Layer half the pudding on top.
- Repeat another layer.
- Beat egg whites until foamy, then add the 3 tbsp of sugar and beat until stiff peaks form.
- Spread the meringue over the pan, sealing at the edges.
- Bake for 7-10 minutes or until top starts to turn a golden light brown.
- Serve warm or chilled.
NOTES: You can of course omit the meringue and serve as is. You can skip the layering and just scoop a few tablespoons of the vanilla pudding into a globular glass and then strewn the surface with sliced bananas and stick a couple of the wafers into it as well. This is certainly more decorative.
This is one of those simple desserts and it looks nice, and tastes lovely, and that makes it perfect for any get-together. The original recipes of this type call for a boxed brownie mix, but you know I don’t use those.
So make your own brownies, and I would suggest that you use a more cake-like recipe than a gooey one, but you decide how decadent you want to be.
This recipe was adapted from Frugal Antics Recipes.
- One regular-sized batch of brownies using your favorite recipe. Bake and cool.
- 1 lg pkg instant chocolate pudding or make your own. Again, your own is far better!
- 3 c milk (if using instant pudding)
- 1/2 tsp peppermint extract
- 1/2 c Andes peppermint chunks or candy canes, bang them up good with a meat tenderizer
- 1 8 oz container of cool whip or 2 c sweetened whipped cream (about 1 c heavy whipping cream)
- 2/3 c chopped walnuts
- Mix the extract with the whipped cream.
- Break up your brownies into pieces, irregular as you wish, they don’t have to be cubed unless you want to.
- Place a single layer in the bottom of a dish.
- Place a few tablespoons of the pudding on top. No need to make his all smooth and even.
- Place a scattering of the peppermint chunks over this.
- Place whipped topping on that, and sprinkle with some chopped nuts.
- Repeat layers.
- There should be at least 2 layers, and more if your container is fairly tall and narrow. You can also do this in individual serving dishes. Glass is nice because the layering looks pretty.
NOTES: As you can see, you can make this easy by using boxed brownies, pudding and cool whip or you can make it great by taking more time and making everything from scratch. I prefer the latter, but of course, it’s up to you. You could change this up seasonally by using a different flavored pudding and different hard candies, like butterscotch perhaps. I’d do almonds for the nuts in that case. Pistachio pudding would work nicely and use pistachios as the nuts.
What a real breakfast with no fuss and that is quick?
Well this is just wonderful, especially if you are like me and like sweets early in the morning.
I saw this on TV, but can’t remember the show, but I remembered the basics, and frankly the proportions are not all that important.
It’s again, quite versatile, and you know I love that.
So try it some time and see what you think.
- 2/3 c yogurt (you choice but I use the non-fat Greek yogurt which is so much better in my opinion than the regular stuff.
- 1/3 c ricotta cheese (part-skim)
- 2 tbsp honey
- 1/2 c granola or my recipe for GoodTime Granola
- 1/3 c fresh fruit of your choice, chopped
- Place the yogurt and the ricotta in a bowl and whisk until combined.
- Sprinkle the granola over the top.
- Drizzle with the honey
- Add the fruit
NOTES: Use any fruit you wish, fresh only, since there is plenty of dried fruit in the granola.
Elegant? Well probably not. But I am alliterative in my naming as you no doubt realize by now.
This is another in my “Midwest” desserts which I define as: easy as get out, and containing either pudding mix or jello, along with other ready-made items. And please, I’m not being sarcastic.
These are just good tasting things you can throw together quickly, and people almost universally love.
So, get your pudding mix and sit down. Make this and your family will definitely approve, but beware: you will be called upon to make it often.
Note: I chose this recipe out of dozens I read. It was from Penny R. at Justapinch.
- About 2 sleeves of graham crackers, or more
- 2 boxes vanilla instant pudding
- 3 cups milk
- 1 8 oz tub of cool whip
- 1 regular jar of Hershey’s hot fudge sauce
- Place the pudding in a bowl and add milk and whisk until smooth. Stir in the cool whip until uniformly mixed.
- In a 9 x 13 baking dish, layer graham crackers until bottom is covered.
- Layer 1/2 of the pudding mix on top and spread evenly.
- Add another layer of graham crackers.
- Layer the remaining 1/2 of the pudding mix.
- Add another layer of graham crackers.
- Spread warmed hot fudge sauce on top.
- Place in fridge.
Note: You can obviously change this up with different types of pudding and different toppings such as butterscotch or caramel. Also, add some chopped peanuts to the top as a change of pace. Peppermint or mint pudding might be fun as well. Be creative as we always say here!
- Chocolate Eclair (theraysofsunshine.wordpress.com)
- Eclair Dessert (cantstayoutofthekitchen.com)