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.
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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I’ve been seeing these beautiful birthday cake martinis around and thought they looked so festive.
Photo courtesy of pizzazzerie
While I think a martini would do wonders for my kids (and me) at bedtime, I figured I would try to make something a little more kid-friendly.
This version is basically a vanilla milkshake with sprinkles.
To make, you will need:
-1 cup milk
-1 cup vanilla ice cream
-A couple ice cubes
-Colorful nonpareils or whatever sprinkles you have on hand
-1 Frozen banana (not necessary but i put it in to thicken it up and add a few nutrients)
-Plastic wine, champagne or other fun glasses
Ingredients amount will vary depending on the consistency you prefer.
Place items in a blender and blend until it is how you like it.
Meanwhile, pour some sprinkles in a shallow bowl. Coat the rim of your glass with a little bit of ice cream or honey and dip into the bowl of sprinkles until the rim is covered.
Pour your milkshake into the glass and you are ready to serve.
I recommend not filling the milkshake all the way to the top or only putting the sprinkles on the outside rim. Otherwise, you instantly get this dripping effect.
Although, it won’t matter either way. It’s colorful and fun and your kids will love it!
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More and more people are switching to Greek yogurt, and rightfully so. It has double the protein and half the carbs as regular yogurt. And depending on which variety of regular yogurt you normally get, Greek yogurt will have less sugar and sodium.
It has a thicker consistency so it can be used as a replacement for sour cream or other high fat ingredients in cooking. Eaten alone, though, it can be a little bitter and tangy for some people’s tastes, which is why I wanted to share the following versions.
This post is inspired by a dessert recipe that I recently tried. The dessert was a flop. But as with anything in life, it’s not a failure if you learn something from it.
What I learned was a low calorie, natural way to sweeten plain Greek Yogurt.
I ended up experimenting and came up with three different varieties.
The first is my favorite. It’s a honey-lemon version.
I just blended about 1 Tablespoon of honey into a cup of yogurt. Then I grated lemon rind into it (about 1/2 teaspoon).
Refrigerate for an hour before eating (nothing scientific here, but I found it seems to let the rind soften and the flavor settle a bit) and you have the most refreshing, lemony yogurt! It goes great with fresh fruit.
The second one is a cinnamon-maple syrup version.
Simply blend about 1 Tablespoon Maple Syrup into a cup of yogurt and sprinkle your cinnamon in (about 1/2 teaspoon). Delicious! This one goes well with a cinnamon bagel.
The third is a Vanilla-Nutmeg Yogurt.
I blended about 1/2 teaspoon vanilla extract into a cup of yogurt and then sprinkled in the Nutmeg (just a few dashes). This was has a warmer flavor and can be scooped up with graham crackers. No spoon needed!
This is just the start of the different flavors you can create. I love that you can change it up without a bunch of sugar or additives.
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