Friday Feature Puddings
This is a re-share of an older post that seems appropriate at this time of year.
I (Catherine), the “C” of C.D. Hersh, have discovered avocado puddings. Never heard of them? Well, apparently they are full of good fats, loads of fiber, have a low glycemic index (which is important for those watching their carbs, and they can be made without dairy products, if you are vegan or lactose intolerant). They have the creaminess of instant puddings without the unnatural ingredients that comes in that box. The extra bonus of avocado puddings–they taste good. The kiddos will never know they are eating something good for them. So far I’ve experimented with chocolate, which was super chocolatey and not as sweet as it could have been since I skipped a lot of the sugar. I like to see how low-sugar I can possibly go.
I love pumpkin. Donald not so much. The other day I got a pumpkin craving so I decided to play with avocadoes and pumpkin. This newest culinary invention is a Ginger Pumpkin pudding. I liked it, so I decided to share the recipe. Now I won’t guarantee this recipe that makes 4 servings is low calorie, but there is quite a bit of fiber in it to help offset some of the carbs.
Avocado Ginger Pumpkin Pudding
1 ripe avocado¾ cup canned pumpkin
1 ½ – 2 cups vanilla flavored yogurt, divided.
½ tsp. lemon juice
1 tsp. pumpkin pie spice
8 small gingerbread cookies, crushed, with 4 tsp. reserved
Canned whipped cream or make your own
4 tbsp. shaved chocolate, from a candy bar
Cut avocado in half, discarding pit and skin. Put flesh in a food processer and blend until smooth.
Add pumpkin, and ½ of yogurt, lemon juice and spices to avocado and blend until well mixed.
Spoon remaining yogurt into small glass dessert cups, filling cups about ½ full. Spread evenly in cup.
Spoon pumpkin mixture over the yogurt, spreading evenly.
Cover dishes with plastic wrap, gently pressing the wrap onto the top of the pudding.
Chill.
When ready to serve, top the pudding with the crushed gingerbread cookies, sprinkling evenly on top of pudding.
Add a dollop of whipped cream to top of pudding. Sprinkle reserved cookies and shaved chocolate on whipped cream.
You can use this recipe for any holiday meal but I thought I’d re-share for the upcoming holidays.
