While the name, Frozen Hot Chocolate, really makes no sense, it still sounds delicious. In fact, Serendipity, a famous ice cream parlor in New York City, has made the name synonomous with heaven.
If you’re looking for the easiest way to pit a cherry and want a yummy, healthy cherry treat, you are in luck. Continue reading
When blueberries went on sale for $.99 a pint, I had no choice but to stock up. Since it was raining blueberries at our house, I wanted to do something with them. I prefer easy, so I decided to dip them in chocolate for a nice summer treat. Continue reading
I love this recipe for chocolate pudding. I like that it is dairy-free and lacking all the preservatives and colorings that you find in boxed pudding, but it is also gluten-free which is just a bonus for some people. With a couple family members that cannot eat dairy or gluten, I’m trying to learn as many good recipes as I can so they don’t starve when they come over! Also, if you use Stevia instead of sugar, it is sugar-free, too. Woah. Despite all the “frees”, it really is delicious.
I first saw this recipe on A Beautiful Mess, but I had to play around with it to get it exactly how I (and my kids) like it, which is a little sweeter. Here’s what I came up with.
1 ripe avacado
1/2 cup almond milk (I like vanilla but you can use unsweetened or even chocolate)
1/4 cup stevia or sugar
3 Tablespoons unsweetened cocoa powder
1/4 teaspoon vanilla extract
1 frozen banana
1/4 cup frozen mixed berries
This is a great opportunity to add some chia seeds for added nutrients since they will blend right in and won’t affect the taste.
Since everyone’s tastes are a little different, you kind of have to play around a little bit to get it how you like it. For example, I love the taste of banana in anything. If you don’t, just omit the banana and use another fruit. The fruit will add extra sweetness and thickness which is important because unsweetened carob can be a little bitter. Don’t go heavy on the carob.
Peel and pit your avocado and place into a food processor (or blender). Add in the carob powder, vanilla, milk, sweetener, and frozen fruit. Blend until smooth. You may need to add a little extra milk or fruit in order to get the consistency you like.
Place in your desired cups and put in fridge to chill.
Just a little hint. If you’re serving this to your family, call it pudding to your kids but when you serve your husband, call it a chocolate mousse. You’ll get a better reaction 🙂
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If you are looking for a dish to bring to a cookout this Memorial Day or just a fresh, healthy (and low calorie) treat, this mango spring salsa is amazing!
I actually found the recipe in a mailing from Kroger. It looked so good, I had to try it.
And since it was so good, I had to share it.
What you will need:
1/2 cup mango, diced
1/2 cup (each) green and yellow peppers, diced
1/2 cup tomatoes, diced
1/2 cup corn (canned or fresh)
1/2 up canned black beans, drained and rinsed
4 tsp. jalapeño pepper, seeded and minced
1/3 cup apple cider vinegar
1/4 cup cilantro, finely chopped
2 Tbsp. red onion, chopped
Juice of 1 fresh lime
1 1/2 tsp, sugar
1/4 tsp. salt
Combine all ingredients and mix thoroughly. Cover and refrigerate until ready to serve.
This salsa is great with chips.
But I also spread it over a chicken breast and it was wonderful.
This would also be great with pita chips or over fish. It has the most refreshing taste and is perfect for the upcoming spring and summer.
I actually had two batches going because I wanted to experiment with a couple different ingredients.
All I can say is this recipe is perfect just as it is!
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