Chocolate Banana Pudding


This Chocolate Banana Pudding can fake out even the most avid sweet eater into eating a healthy dessert.  My friend Dan is a big, pretty imposing, Aussie-Figian guy that has a heart as big as the whole of Australia. Just to give you a better picture of him, many people mistake him for being a popular rugby player because of his build.  Dan knows that what I serve him is not always as it appears…which I think, scares this big guy just a bit.  His typical words to me when he eats at my house are, “so Jeanenne, what are we looking at here?”  I chuckle and refuse to tell him until he has at least tried it and sometimes I never tell him.  Dan liked this among other dishes I tried on him.  This dessert is rich tasting and satisfying.  My husband has a  giant sweet tooth and this is his go-to healthy treat that he regularly eats.



Chocolate Banana Pudding

2 large avocados or 3 small

1 medium banana, fairly ripened

4 Tbl. raw cacao or cocoa powder

1 Tbl. raw honey or maple syrup (add more if you like it sweeter)

1 tsp. vanilla extract

1/4 tsp. cinnamon

1 can coconut milk refrigerated over night

1/4 tsp. vanilla extract

Place peeled avocados in a food processor and blend to smooth.  Add banana and process till smooth again.  Next add cacao or cocoa powder, honey, vanilla extract and cinnamon.   Process till smooth and glossy. Taste and adjust sweetness if needed.  Divide into individual dessert cups.

To make the coconut whip cream: carefully scoop out some of the coconut cream from the top of the refrigerated can of coconut milk or coconut cream.  Place it in a small bowl along with 1/4 tsp. vanilla extract and whip with a whisk till it is fluffy.  You may want to sweeten it, but we like ours just as it is.  Top each chocolate pudding with the coconut whip and a sprinkle of cinnamon. They will last in the fridge about 4 days.


I hope you enjoy this guilt-free treat!

Warmly,

Foodie Mama

 

 

 

 

 

Easy Homemade Ricotta Cheese

Easy Homemade Ricotta Cheese

Many people don’t realize how simple making ricotta can be.  I have never purchased store bought ricotta again after I discovered how to make my own ricotta.  My family enjoys the dishes I make using this easy recipe.  Some examples include: Veggie Eggplant Lasagna and as a Pizza topping.  I use all organic grass-fed milk and cream to keep it healthy.

Ingredients:

  • 2 Liters organic grass-fed full cream milk
  • 1 cup organic cream
  • 1/2 tsp. salt
  • 2 lemons squeezed to equal 1/4 cup juice
  • large strainer lined with cheese cloth

In a large sauce pan place milk, cream and salt. Attach a thermometer to the side of your pan to keep an eye on the temperature. Heat over medium heat, stirring constantly.  When the thermometer reaches 85C/185F.  Add the lemon juice and stir. Do not allow the mixture to boil.  Lower heat while stirring until you see curds forming and the whey separating. Remove from heat and let it cool for about 15 minutes.

Place your prepared strainer lined with cheese cloth over a large bowl.  Slowly pour the cheese into the strainer.  Let it sit for 15-30 minutes.  The longer you drain it,  the dryer it will become.  You could drain it for up to an hour if you want more firm cheese.  Move the ricotta into a glass container with a lid to store in the refrigerator, It will firm up even more after it cools.  You can use your cheese immediately or store for later.

Yummers!

Foodie Mama