Healthy Pudding Recipes
Coconut Pudding
Recipe
1 c. water
1/2 c. unsweetened fine coconut
2 c. cooked millet or cornmeal mush
1/4 c. honey (more if desired)
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. coconut extract
BLEND all ingredients until smooth.
TOP with toasted long-thread coconut. (Toast in
300° oven for about 7–10 minutes. Watch closely.)
NOTE: Will not set up if millet or cornmeal mush has
been frozen.
Carob Pudding
or Slightly Nutty Pudding Recipe
1/8 tsp. salt
1/2 c. dates
1/2 tsp. vanilla
1 tbsp. peanut butter
2 tbsp. carob powder
1 c. hot cooked millet
3/4 c. boiling water
1 tbsp. coconut
WHIZ water and dates in blender,
then ADD all ingredients remaining, and BLEND until
smooth. CHILL and serve.
Layered
Millet Pudding Recipe
2 c. hot, cooked millet
1 banana
2 c. crushed pineapple, drained
1/4 tsp. salt
2 tsp. vanilla
1 c. low-fat granola
2 tbsp. honey
Fruit (fresh or frozen: peaches,
bananas, strawberries, blueberries etc.)
BLEND in blender first 5 ingredients and honey.
Layer fruit, granola, and pudding
together into an 8” x 8” inch pan. BEGIN with
granola on the bottom. LAYER 1: 1 c.
granola. LAYER 2: pudding. LAYER 3: 1 1/2 c. fruit.
LAYER 4: pudding.
LAYER 5: 1 1/2 c. fruit. Top fruit layer should be
colorful. Garnish with toasted coco-nut
or nuts.
Tapioca
Pudding Recipe
2 cups skim milk (or soy/rice drink
substitute)
2 tbsp. fruit sugar (or Stevia to taste)
2 heaping tbsp. quick tapioca
1/4 tsp. pure vanilla extract
1/4 tsp. pure butterscotch extract
Heat milk in a double boiler and add the tapioca
and fructose. Cook for approximately 20 minutes or
until tapioca has thickened. Remove from heat, and
add the vanilla. Pudding will thicken as it cools.
Enjoy warm or cold.
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