Healthy Banana Pineapple Pudding

Super creamy and full of fruity flavour! It takes only 5 minutes to make and is packed with protein! 

Ingredients:

3/4 cup cottage cheese

1/4 cup vanilla Greek yogurt

1/2 banana

1/2 cup pineapple chunks

1-2 tbsps maple syrup

1/2 tsp vanilla

Crushed graham crackers, banana and pineapple to garnish

Add cottage cheese and Greek yogurt to a blender and blend until smooth. Scrape down the sides of the blender and add the banana, pineapple, maple syrup and vanilla and again blend until smooth. Pour into bowls and chill. Garnish when ready to serve. Serves 2

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Tiramisu Chia Pudding

Getting on the viral Tiramisu Chia Pudding train here with this easy dessert (or breakfast) packed with all the good stuff - fiber, protein and flavour!

Ingredients:

1/2 cup chia seeds

2-3 tbsps maple syrup 

1 tsp vanilla

1 1/2 cups milk (18% protein milk to up protein)

1/4 cup strong coffee, cooled

1 1/2 cups vanilla Greek yogurt

2 tsps cocoa powder

30 g scoop protein powder (optional)

Reserve 1/2 cup Greek yogurt, then combine the chia seeds, maple syrup, vanilla, milk, coffee and 1 cup Greek yogurt (and protein powder if using) in a bowl. Let sit 15 minutes then stir and spoon into serving bowls. Refrigerate at least 2 hours or overnight. Top with the balance of the Greek yogurt and dust with cocoa powder. Makes 6 - 1/2 cup servings.

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Tofu Chocolate Pudding

Decadent, creamy, oh so chocolatey and packed with protein!

Ingredients:

3/4 lb (12 oz) firm tofu

1/2 cup cocoa powder

3/4 cup maple syrup

pinch of salt

1 1/2 tsps vanilla

Pour maple syrup over cocoa, no need to stir. Set aside. Place block of tofu in boiling water for 2 minutes then drain and pat dry. Break it up into a food processor, add salt and blend until not chunky. Next add the maple syrup and cocoa along with the vanilla. Process until smooth. You may add a touch of milk if a looser consistency is desired. Garnished with bananas, chocolate syrup and cashews. Makes 1 2/3 cups or just under 4 - 1/2 cup servings

Adapted from: FranCostigan.com

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Chocolate Chia Pudding

Similar to tapioca in texture, but chia pudding is, as I read somewhere recently, "tapioca on steroids!" Packed with nutrition these little guys are energy seeds! So long "frog eyes", hello chia seeds. And here's an interesting little tidbit... "chia" means "strength" in the Mayan language.

Ingredients:

1/2 cup chia seeds

4 tsps cocoa powder

2 cups milk

2 tbsps maple syrup

1/2 tsp vanilla extract (optional)

 

Simply whisk everything together, let sit 5 minutes then whisk again. Spoon into serving dishes, cover and refrigerate at least 7 or 8 hours or best overnight. It will thicken the longer it sits.

Serves 3-4

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Mango Pudding

Sweet and juicy mango flavour in every velvety spoonful! You can change up this light and creamy, no refined sugar pudding using coconut milk in place of whole milk for a lactose-free version.

Ingredients:

1 cup whole milk

2 tbsps honey

2 tbsps cornstarch

pinch of salt

2 egg yolks

1 tbsp butter

1 tsp vanilla

1 cup mango purée (2 ataulfo mangoes, diced) 

Take the diced mango and process in blender until smooth. Set aside. In a small bowl mix the honey, cornstarch and salt together to form a paste-like mixture then whisk in the egg yolk, whisking for about 2 minutes.

Warm the milk in a saucepan just to a low boil. Whisk some of the warm milk into the egg mixture then add it all to the saucepan and heat on medium to medium high for 1-2 minutes or until thickened, whisking all the while.

Remove from heat and add the butter, vanilla and the puréed mango. Pour into serving bowls, cover and refrigerate for 2-3 hours.

Top it with whipped cream or Greek yogurt and sliced fresh mangoes.

Makes 4 servings

Adapted from: bakingmehungry.com

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Lemon Chia Pudding

Only serious lemon lovers please... pucker up this is a zesty one! 

Ingredients:

zest of 1/2 - 1 lemon

juice of 2 lemons

1 1/2 cups coconut milk

3 tbsps honey

pinch salt

1/4 tsp turmeric

4 tbsps chia seeds

Combine the lemon zest (start with zest of 1/2 a lemon), juice, coconut milk, honey, salt and turmeric together in a blender. Then add the chia and pulse a few times to fully combine. 

Taste for sweetness and tartness. If you need it sweeter, add more honey. If you'd like it tarter (is that a word?) add the other 1/2 zest of lemon.

Pour the pudding into a large bowl and refrigerate for 1 hour. Then stir to evenly distribute the seeds and pour into individual bowls or glasses for serving. Refrigerate a miniuum 4 hours or overnight to set.

Makes 4 servings

Adapted from: veganricha.com

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Creamy Rice Pudding with Orange

Nothing beats a creamy, stove top old-fashioned rice pudding with vanilla. Adding hints of orange and almond makes this one the cream of the crop! (Adapted from a recipe I found on a Facebook recipe group but I don't remember who to credit for it.) 

Ingredients:

1 tbsp butter

1/4 tsp sea salt

4 cups milk

1/2 cup water

1/4 cup fresh squeezed orange juice

zest of 1 orange

3/4 cup arborio rice

1 egg

3/4 cup sugar

1/2 tsp vanilla extract

1/8 tsp almond extract

1/2 cup milk

cinnamon (optional)

Melt the butter in a large saucepan. Add sea salt, 4 cups of milk, water, orange juice and zest. Cook on medium to medium high heat until a thermometer reads 170-180°F. Then add the rice, bring back to a simmer and cook, stirring occasionally for 20-30 minutes until the rice is tender.

In a bowl beat the egg and mix in the sugar, 1/2 cup milk, vanilla extract and almond extract. Then slowly pour this egg mixture into the saucepan, stirring as you pour.

Bring back to a simmer and cook 3-4 minutes. Cool 10 minutes then stir.

Pour into serving dishes and cover with waxed paper. Leave on the counter if serving in a couple of hours. 

Or pour into a container and refrigerate until later then spoon into serving dishes and eat as is (delicious!), or sprinkle some cinnamon on top. If you have whipped cream, top it with that too!

Makes 6 servings

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Mascarpone Pudding

Simple yet delicious ... a regular egg custard pudding enhanced with creamy mascarpone cheese. Serve on it's own or use in trifles or fruit parfaits.

Ingredients:

3 eggs

1/2 cup cornstarch

2/3 cup sugar

1/4 tsp vanilla

2 3/4 cup milk

3/4 cup mascarpone cheese, at room temperature 

Graham cracker crumbs (optional to garnish)

Whisk the eggs, cornstarch, sugar and vanilla together in a saucepan. Add milk and heat over low/medium low heat, whisking constantly for about 10 minutes or until it starts to thicken. Pour into a bowl, cover with plastic wrap and refrigerate for 1 hour. Take the mascarpone out of the fridge for the last 30 minutes. Then beat the mascarpone until smooth, remove the custard from the fridge and incorporate it into the cheese. Pour into serving bowls or one big bowl to serve from later. Cover and set for 4 hours.

Makes 6 servings

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Fresh Strawberry Chia Pudding

This pudding is stupid easy to make! I mean how hard is it to throw everything in a food processor and whirl, refrigerate and done!

Ingredients:

2 cups halved strawberries (cutting the berries is the only bit of work) 

7 tbsps chia seeds

2/3 cup milk

2 tbsps maple syrup

1 tsp vanilla 

2 tsps lemon juice

Just add everything to a food processor and whirl until blended, probably less than 1 minute. As the chia seeds absorb the liquid the pudding will start to gel.

Then pour into serving dishes and refrigerate 1-2 hours before serving.

Makes 3-4 servings

Apple Caramel Bread Pudding

Perfect for brunch or dessert ... what's better than apple and caramel?

Ingredients:

5 1/2 cups stale bread cubes

1/4 cup butter, melted

1 cup brown sugar

1 tbsp baking powder

5 eggs

1 1/4 cups milk

1/4 cup dulce de leche, more for drizzling (Found with sweetened condensed milk in the grocery store)

1 tsp vanilla

1 1/2 cups peeled, diced apples

cinnamon

Combine the brown sugar, baking powder, eggs, milk, dulce de leche and vanilla in a large bowl. You may want to warm the dulce de leche and milk together before combining with the rest just so the caramel blends more easily.

Add the bread cubes to the bowl and mix so that all the bread is soaking in the liquid. Let sit at least 5 minutes.

For the bread I used regular white and whole wheat bread heels that I saved in the freezer, but use any bread you like. Challah or panettone would be awesome!

Next melt the butter and pour it into a 10" cast iron skillet, coating the bottom and up the sides. Pour the pudding mixture into the pan and sprinkle with cinnamon.

Bake at 350°F for 40-45 minutes.

Drizzle with more dulce de leche to serve.

Serves 6-8

Creamy Old Fashioned Rice Pudding

The days are getting cooler now so we're starting to transition to fall comfort foods. I haven't pulled out the pumpkin recipes yet, but they're coming!

Ingredients:

2 cups cooked and cooled white rice

2 1/2 cups milk, divided

1/3 cup sugar

1/4 tsp salt

2 eggs, beaten

2 tbsps butter

1 1/2 tsp vanilla

a pinch to 1/2 tsp cinnamon (optional)

Combine rice, 2 cups milk, sugar and salt in a medium to large size pot. You want the sides to be high enough to be able to stir without sloshing milk out onto the stove. Using cooled rice keeps the grains from clumping together.

Cook on medium heat for 15-20 minutes or until the mixture starts to get thick and creamy, stirring regularly. Combine the beaten eggs with 1/2 cup milk and add to the pot, stirring constantly for 2 minutes.

Remove from heat and add the butter, vanilla and cinnamon if using it.

Spoon into serving bowls. Serve warm or chilled. If you are chilling it remember to cover the bowls with plastic wrap to avoid the pudding forming a skin on top.

Makes 4 servings

Apple and Maple Chia Pudding

Are you tired of binge watching everything and eating all the junk food in sight? Me neither ; )  
But just so we don't fall completely off the nutritional rails I thought I'd whip up this healthy pudding that takes no time to make and is packed with all kinds of good stuff! It's good for breakfast, dessert or just snacking.

Ingredients:
4 tbsps chia seeds
1 cup milk
1/2 tsp cinnamon
1 apple, peeled and chopped
1/4 cup water or juice
2 tsps maple syrup
pinch cinnamon
2 dates, chopped

In a container combine the milk, chia seeds and cinnamon. Stir them together then cover and refrigerate at least 2 hours or up to 5 days. I like to leave them overnight.

Next day peel the apple and chop. I had a Macintosh here so I kept the pieces a bit bigger. You might chop a harder apple like a Granny Smith into smaller pieces. Put the apple, water or juice, maple syrup, cinnamon and dates in a small saucepan. Cook on medium heat 2-5 minutes or until the apple is tender but holding it's shape and not mushy. Add some extra liquid if needed until the apple is cooked. Cool.

Remove the chia pudding from the fridge and stir. You'll see it has thickened. Stir 1/2 the apple mixture into the pudding.

Then spoon into serving dishes and top with the remaining apples.

Serves 2