At the beginning of the year, I had promised myself that this year I would try and be more active on my blog...having been ridiculously slow with posts the previous years. But as the first month drew to a close, I realized that I haven't really made much progress ! My children's colds, then my own ...catering to the needs of an active kindergartner and a baby, cooking and cleaning and a few other activities leave me with no time...I also know that these are just excuses...other bloggers out there juggle far more than I do and manage to post wonderful , creative posts quite regularly..but it is what it is and all I can do is do better next month!
The following recipe came out of a low fat dessert cookbook that I had purchased from a library sale. I had perused all the recipes but had never cooked from it before...but one evening, while my son and his friend romped through the house, I felt like making a decadent pudding for them to snack on and chanced upon this recipe !
It turned out delicious and pretty easy to make...Of course , I did need to spend some time at the stove and then the finished pudding did need to be cooled a little in the refrigerator, but if you have an hour or more then you can easily delight your family and friends with this pudding.
Recipe : Coco pudding
Vegetarian, Low fat
Ingredients :
1/4 C whole wheat pastry flour
2 T cocoa powder
1 can evaporated skimmed milk
1/2 C pure maple syrup
1/2 tsp vanilla extract
1/4 teaspoon almond extract
Method:
1. In a medium bowl, whisk together flour, cocoa powder, evaporated milk and maple syrup. I didnt have any maple syrup on hand and used 1/2 a cup of sugar instead.
2. Bring this mixture to a low boil over medium high heat . Reduce the heat and cook until mixture thickens. This took me about 15 minutes.
3. Stir in the vanilla and almond extracts. A little flavoring goes a long way, so use the extracts judiciously.
4. Cool slightly and then refrigerate for at least 30 minutes.
Garnish with chocolate shavings and watch as it disappears !
The whole wheat pastry and the skimmed milk amps the nutrition content of this dessert.
The two young food critics for whom I made this pudding polished off their plates in a jiffy !
This is one recipe that I know will become a staple at my house.
Vegan / Dairy Free Option: Replace the evaporated milk with an equal quantity of non dairy milk like almond or soy milk. Unflavored and unsweetened milks should be preferred.
Gluten Free option: Replace the whole wheat pastry flour with a gluten free flour, preferably one with a mild taste, such as oat flour.
Do try this out and let me know !
The following recipe came out of a low fat dessert cookbook that I had purchased from a library sale. I had perused all the recipes but had never cooked from it before...but one evening, while my son and his friend romped through the house, I felt like making a decadent pudding for them to snack on and chanced upon this recipe !
It turned out delicious and pretty easy to make...Of course , I did need to spend some time at the stove and then the finished pudding did need to be cooled a little in the refrigerator, but if you have an hour or more then you can easily delight your family and friends with this pudding.
Recipe : Coco pudding
Vegetarian, Low fat
Ingredients :
1/4 C whole wheat pastry flour
2 T cocoa powder
1 can evaporated skimmed milk
1/2 C pure maple syrup
1/2 tsp vanilla extract
1/4 teaspoon almond extract
Method:
1. In a medium bowl, whisk together flour, cocoa powder, evaporated milk and maple syrup. I didnt have any maple syrup on hand and used 1/2 a cup of sugar instead.
2. Bring this mixture to a low boil over medium high heat . Reduce the heat and cook until mixture thickens. This took me about 15 minutes.
3. Stir in the vanilla and almond extracts. A little flavoring goes a long way, so use the extracts judiciously.
4. Cool slightly and then refrigerate for at least 30 minutes.
Garnish with chocolate shavings and watch as it disappears !
The whole wheat pastry and the skimmed milk amps the nutrition content of this dessert.
The two young food critics for whom I made this pudding polished off their plates in a jiffy !
This is one recipe that I know will become a staple at my house.
Vegan / Dairy Free Option: Replace the evaporated milk with an equal quantity of non dairy milk like almond or soy milk. Unflavored and unsweetened milks should be preferred.
Gluten Free option: Replace the whole wheat pastry flour with a gluten free flour, preferably one with a mild taste, such as oat flour.
Do try this out and let me know !
