Healthy chocolate pudding

I don’t think I’ve mentioned this before, but Megan and I are going sugar-free this lovely January.  As such, I have had the occasional chocolate craving, which is troublesome as most chocolate has sugar (surprise!)

On Saturday, I needed some chocolate.  I had this recipe, some bananas, a frozen avocado, and honey.  Perfect.   By the way, you can freeze avocado.  If you don’t add lemon or lime juice, it will go brown, but that’s kind of what you want in this recipe anyways, so stock up next time you see a sale on avocadoes!

If you don’t want to make this recipe just for fun, or just because it’s delicious, consider the amount of potassium.  If I’d known about this stuff in high school, I would have taken it to every water polo tournament and swim meet.  And it would’ve been an object of jealousy for everyone else on my team.

Healthy Chocolate Pudding

From neetashealthyplate

Makes 2 servings

1 medium avocado

1 medium banana

2 Tbs. honey

1 tsp. vanilla extract

2 tsp. cocoa powder

Pinch of salt

Combine all in a blender (or use your handheld blender) and blend it together.  Chill and serve.  Feel healthy and full of potassium.

Sidenote: you could also freeze this as little fudge bars, or put them in a tart crust and top them with something.  It's all up to your imagination!

Chocolate Mousse with Gingerbread Whipped Cream

This stuff is divine.  Seriously.  Spiced white chocolate whipped cream?  Chocolate mousse?  TOGETHER???  I've made it twice so far, and I will make it again.  Now that I have my own ramekins (thanks, Julie!!), I may make it whenever I can find people to help me eat it!

Creamy and delicious chocolate mousse!

In ramekins with the best whipped cream ever on top.  I'm in heaven.  Also, thanks to Luke for sending me these pictures!

Chocolate Mousse with Gingerbread Whipped Cream
From BGSK - Makes 8 small servings, or less if you're like me :)

For the Mousse
3.5 oz. dark chocolate, chopped
1/4 cup milk
2 Tbs. butter
1 tsp. molasses
1 egg yolk
3 egg whites
Pinch salt
2 Tbs. sugar

For the Whipped Cream:
1 1/2 cups cream
2.5 oz. white chocolate, chopped (should contain cocoa powder; I used Ghirardelli's white chocolate chips)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
Pinch salt
1/2 tsp. vanilla

Melt the dark chocolate in the microwave on 20-second intervals, stirring, until melted.  Combine milk and butter in a small bowl and microwave until the butter is melted.  Stir well, then pour into the chocolate.  Whisk together.  Add the yolk and molasses and whisk until smooth.

Separately, beat egg whites until they form (soft) peaks.  Sprinkle in the sugar and beat until stiff(er) peaks form.  Stir very gently into the chocolate mixture until combined.  Pour into individual ramekins or form into a round on a serving platter.  Refrigerate AT LEAST an hour, or until set.


For the whipped cream:
Microwave the white chocolate and 1/4 cup of the cream for 20-second intervals until melted.  Add spices and vanilla, then let it come to room temperature.

When read to eat, whip or beat the remaining 1 1/4 cup cream until thickened and firm.  Carefully fold in white chocolate mixture and dollop it on top of the finished mousse (the more the better!).  Top with shaved chocolate or crumbled gingersnaps.  Enjoy!

Instant Butternut Squash Pudding

I had about 1 cup of butternut squash left and I needed to use it up.  So I went to my handy bookmarks tab and searched....

This recipe caught my eye: butternut squash pudding.  But it was a Saturday, I'd just woken up (at noon ;), and I didn't really feel like going all-out on a pudding.  HOWEVER, I did have some packaged (I know; how can I admit that?!) vanilla instant pudding to use up.  Thus, the idea for easy butternut squash pudding was born.

I made it in about two minutes flat.  The pudding tasted, obviously, like butternut squash.  It also tasted like butterscotch.  Don't ask me why; I have no idea.  I don't even know how to describe what butterscotch tastes like.  But it was good.  I got through about half of it in one sitting.

Also, it's bright orange.  A positive thing, in my book.


Instant Butternut Squash Pudding
1 package vanilla instant pudding
1 cup milk (or substitute, as I did, 1/6 cup powdered milk and a bit less than 1 cup water)
1 cup butternut squash puree

Combine all ingredients in a bowl and whisk to combine!

You could also try this with vanilla cook-and-serve pudding.  Let me know if you try it!