Showing posts with label pudding. Show all posts
INGREDIENTS
2 tbsp Cornstarch
6 tbsp Sugar
1 3/4 cup Milk
1 Egg
1/2 cup Pumpkin Puree
1 tsp Vanilla
1/2 tsp Cinnamon
dash Salt
dash Nutmeg
intructions
- Whisk together egg and milk in a bowl. Set aside.
- Whisk together sugar and cornstarch in a medium pan over medium heat.
- Slowly add milk egg mixture to pan, stirring constantly.
- Bring to a boil and cook for 1 minute, stirring constantly.
- Remove from heat.
- Combine remaining ingredients in a bowl and mix well.
- Gradually add pumpkin mixture to pan, whisking constantly until blended.
- Return pan to low heat and cook for 3-4 minutes until heated throughout, stirring constantly.
- Remove from heat, transfer to serving dishes and refrigerate to chill.
- Serve with a dollop of whipped cream or whipped topping.
http://cincyshopper.com/homemade-pumpkin-pudding/
Ingredients
- 1 cup coconut milk
- 1 cup plain Greek yogurt
- 2 tablespoons maple syrup
- 1/2 cup raspberries plus more for garnish
- 2 teaspoons matcha powder
- 1/4 cup chia seeds
Instructions
- In a small food processor or blender, combine 1/2 cup coconut milk, 1/2 cup Greek yogurt, 1 tablespoon maple syrup and 1/2 cup raspberries. Blend until smooth. Pour into a container and stir in half of chia seeds.
- In a separate container, combine remaining 1/2 cup coconut milk, 1/2 cup Greek yogurt, 1 tablespoon maple syrup and matcha powder. Whisk until combined, then stir in remaining chia seeds.
- Cover both containers and refrigerate overnight. To serve, layer raspberry chia pudding and matcha chia pudding in jars and top with fresh raspberries.
http://lepetiteats.com/raspberry-matcha-chia-pudding/
Ingredients
- 3 tbs chia seeds
- 1 cup almond milk
- 1 ts vanilla extract
- 1 can full-fat coconut milk, refrigerated
- 1 cup strawberries, frozen
- 1 ts coconut sugar
STRAWBERRY JAM:
- 1 ts strawberry jam
- Berries, fresh or frozen
TOPPINGS:
- 1 ts almond butter
- Passion fruit
- Quinoa puffs
OPTIONAL:
Instructions
- Combine chia seeds, almond milk and vanilla in a jar or container. Stir and refrigerate overnight.
- In the morning, remove from fridge.
- Prepare your strawberry jam: in a pan, place frozen strawberries and coconut sugar and cook on low for about 15 minutes. Let the strawberries melt and cook down. Then, with an immersion blender blend the jam smooth and continue cooking for a couple of minutes, until it thickens. You can store any leftover jam in the fridge for up to a week.
- Open a can of coconut milk and skim the solid cream. Save the leftover coconut water for drinking or smoothies. If your chia pudding is too thick, stir in a spoonful of coconut milk or coconut water.
- Whisk the thick coconut milk (cream).
- Layer your pudding in jars or glassed: start with a layer of strawberry jam, add a layer of chia pudding and top with a layer of coconut milk. Repeat until you use up the ingredients.
- Top with some strawberry jam and berries (fresh or frozen).
- Optionally, add a teaspoon of almond butter, some quinoa puffs and passion fruit. Serve.
https://www.vibrantplate.com/strawberry-coconut-chia-pudding-vegan/
INGREDIENTS:
- 5 tbs Chia Seeds
- 1 tsp Matcha Powder
- 5 packets Natural Sweetener (stevia, Truvia, etc.)
- 2 cups Unsweetened Vanilla Almond Milk
- ½ tsp Vanilla Extract
- 15 drops Almond Extract
DIRECTIONS:
- In a shaker cup, add all of the ingredients. Cover with the cap and shake. Pour evenly into jars, seal tightly, and refrigerate overnight.
- Serve and enjoy!
https://dessertswithbenefits.com/healthy-matcha-green-tea-chia-seed-pudding/
Ingredients
- 3 large eggs, separated
- 1 cup milk (low fat or whole)
- 2 teaspoons lemon zest, from 2 lemons
- 6 tablespoons fresh lemon juice, from 2 lemons
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 6 tablespoons all-purpose flour
- 1 cup sugar
- Fresh berries and Confectioners' sugar, for serving (optional)
Instructions
- Preheat the oven to 350°F and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.
- In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
- In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.) Spoon about 1/4 of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy.
- Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that's okay.) Dust with Confectioners' sugar and serve with berries, if desired.
- Make Ahead: The cakes can be made a day ahead of time. Once completely cool, cover the cakes with plastic wrap and store at room temperature. Before serving, preheat the oven to 350°F and set a rack in the middle position. Remove the plastic wrap and place the ramekins on a baking sheet; heat for 10-15 minutes, until warmed through.
https://www.onceuponachef.com/recipes/lemon-pudding-cakes.html
INGREDIENTS
- 1/4 cup chia seeds
- 2 tbsp shredded unsweetened coconut
- 1 & 1/4 cup light coconut milk
- 1 tsp vanilla extract
- 2 tbsp maple syrup
INSTRUCTIONS
- Mix all the ingredients together in a bowl.
- Let sit on the counter for 10 minutes, giving it a stir every 2-3 minutes.
- Cover and place in the fridge to firm up for 1-2 hours.
- Remove and enjoy.
- https://choosingchia.com/coconut-chia-pudding/
Ingredients
- 1 1/2 cups Soy Milk (or Almond/Coconut Milk)
- 1 1/2 tablespoons Maple Syrup or Agave Nectar
- Pinch of Sea Salt
- 1 teaspoon Pure Vanilla Extract
- 6 tablespoons Chia Seeds
- Flesh of 1 Mango
- 1/2 cup fresh Raspberries
- 2 teaspoon Maple Syrup
Instructions
- In a measuring jug or bowl, combine Soy Milk, Maple Syrup, Sea Salt, Vanilla and Chia Seeds. Stir well and leave to set in the fridge for between 4-6 hours, or ideally, overnight. You may want to stir the pudding halfway through the process to loosen as it will get thicker at the bottom.
- Once your pudding is ready and before assembling, purée the flesh of your Mango to form a simple, healthy Mango Coulis.
- Combine Raspberries and Maple Syrup in a bowl and crush lightly with a fork. You don't want a smooth coulis, but rather a chunky Raspberry Coulis.
- Layer Chia Seed Pudding, Mango Coulis and Raspberries in a glass. I do 2 layers of each, just for a pretty effect.
- Stuff into your face and enjoy! Leftovers can be kept in the fridge for up to 2 days, and make a great quick breakfast.
http://www.crazyvegankitchen.com/mango-raspberry-chia-seed-pudding/
Ingredients
- ⅔ cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 ⅔ cups milk
- 4 egg yolks
- 4 teaspoons vanilla
Instructions
- In a medium saucepan whisk together the sugar, cornstarch, and salt.
- In a bowl, whisk the egg yolks until smooth and then whisk in the milk.
- Gradually whisk the milk & eggs into the saucepan until well combined.
- After you've whisked in the milk and eggs, stop stirring for a minute and see if any undissolved bits of egg yolk rise to the top. Skim those off with a wire mesh strainer.
- Cook the pudding over medium heat, whisking constantly until it boils and begins to thicken.
- Boil, stirring for 1 minute.
- Remove from heat and stir in the vanilla.
- Spoon into a cups and cover with plastic wrap directly onto of the pudding to prevent the surface from forming a skin.
- Refrigerate until set and cool, maybe 3-4 hours. Or fill a warm, pre-baked pie crust, cover with plastic wrap in the same manner and chill overnight.
https://www.reformationacres.com/2012/01/vanilla-pudding-recipe.html
INGREDIENTS
LAYER 1:
- 1/4 cup chia seeds
- 3/4 cup almond milk
- 2 tsp acai powder
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup
LAYER 2:
- 1/2 cup frozen raspberries
- 1/2 frozen banana
- 1/2 cup almond milk
INSTRUCTIONS
- Mix all the ingredients in layer 1 in a bowl until well combined.
- Place in the fridge and let sit for 2-4 hours until you have a thick texture. If your mixture is too thick, add some more almond milk. If it is too thin for your taste, add a few more chia seeds.
- Spoon your chia layer into the bottoms of a cup or jar.
- Next, in a blender, blend all ingredients in layer 2. Carefully pour into your cup on top of the chia pudding.
- Garnish with some fresh fruits, and enjoy!
https://choosingchia.com/layered-acai-chia-pudding/
Ingredients
Nutella Pudding:
- 2 and ½ cups whole milk
- ½ cup heavy whipping cream
- 1 and ¼ cup Nutella
- ⅔ cup granulated sugar
- 4 Tbsp cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 3 tablespoons unsalted butter, cut into pieces
Optional Garnishes:
- Whipped cream (I used cool whip)
- Chopped hazelnuts
Instructions
For the Nutella Pudding;
- In a medium saucepan, combine the whole milk, heavy cream and Nutella. Heat over medium heat, stirring constantly until the Nutella has melted and mixture is simmering. Set aside.
- Sift sugar, cornstarch and salt into a large bowl and whisk together. Add egg yolks and whisk until combined and smooth.
- Pour ⅓ of the Nutella/milk mixture into the egg mixture while whisking to temper the eggs.
- Slowly pour the remaining Nutella/milk mixture into the egg mixture while whisking constantly until combined.
- Pour mixture back into saucepan and place saucepan back on the stove. Heat on medium heat and cook, stirring constantly until the mixture is thickened and begins to boil, 8-10 minutes. Mixture should coat the back of a spoon. Allow to boil for an additional 30 seconds.
- Remove from heat and add butter. Whisk until melted and smooth. Strain pudding through a fine mesh sieve into a bowl.
- Divide pudding into individual serving cups and cover each with plastic wrap, placing the plastic directly on top of the pudding so it doesn't form a skin while cooling. Chill in the refrigerator for 2 hours or overnight.
- Garnish with whipped cream and chopped hazelnuts. Enjoy!
https://www.queensleeappetit.com/homemade-nutella-pudding/