Healthy Mushy Desserts

Avocado Currant Pudding
2 avocados
1 medium banana
4 cups (about 4 ounces) organic baby spinach
1/2 cup vanilla soy milk
1/2 cup date sugar
1/2 cup currants or raisins
1 tablespoon unsweetened, shredded coconut, for garnish
Blend all ingredients, except currants and coconut, in a Vita-Mix or other powerful blender until smooth and creamy. Pour into bowl and stir in currants. Refrigerate for at least 2 hours. Stir and sprinkle with coconut. Serves 3.

Apple Pecan Pudding
2 cups dried apples
2 cups soy milk
2 cups pecans
1/4 teaspoon nutmeg
1 tablespoon cinnamon
5 medjol dates
Soak dried apples in soy milk overnight. Blend with remaining ingredients in the morning and place in muffin pan or a few small ceramic ovenware bowls. Bake at 200 degrees for 20 minutes. Cool in refrigerator before serving. Serves 5.

Strawberry Parfait
1 banana
1 frozen banana
1 ounce walnuts
3/4 cup unsweetened soy milk
2 cups strawberries
Make layer 1. Put both bananas, walnuts, 1/2 cup of soy milk in blender and blend. Pour half of the mixture out into two glasses. Cut off the tops of the strawberries and cut into bite-size pieces. A teaspoon works well for this. Add them to the "vanilla" ice cream layer.

Make layer 2. Put the rest (except 2 for garnish) of the “de-topped” strawberries in the blender with the rest of the soy milk. Blend. Put on top of the "vanilla" ice cream. Swirl with a spoon. Garnish with a strawberry. Serves 2.
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