G-Man's Fruit Pudding (vegan, gluten free, no added sugar)

G-Man's Fruit Pudding

After supper, our four year-old son stood in the kitchen and dictated the ingredients and instructions for his dessert idea. He wanted to make "Dessert Soup," with bananas for the broth and strawberries and blueberries. Smooth and creamy, this dessert was a snap to make and a delicious way to add another serving of fruit to our day. I am proud of G-man's creation!

(He is with me as I write this, wearing pyjamas and sunglasses. He stayed up late to watch Bill Nye the Science Guy on Iowa Public Television.)

For four:

3 ripe bananas
1 cup fresh or frozen strawberries
1/2 cup fresh or frozen blueberries.

Thaw and slice the strawberries. Mash the bananas in a small bowl. Add any juice from the strawberries and whip it all together with a fork.

Divide the banana puree among four fruit nappies. Top with the strawberry slices and gently swirl them in. Place the blueberries on top, then serve right away.



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Raspberry Swirl Mousse (gluten free, raw, vegan)

Raspberry Swirl Mousse (gluten free, vegan)

Tangy raspberries and creamy avocado combine to make an elegant dessert. You do not have to tell anyone that there is no added sugar or that this no-cook mousse is loaded with Vitamin C. Just smile to yourself and enjoy a cool dessert.

For four servings:

3 cups raspberries, fresh or frozen
2 ripe avocados, chilled
1 tbsp lemon juice
1/2 cup milk, coconut milk or almond milk (all optional)

If the raspberries are frozen, that them to room with a minute on the microwave or a while at room temperature. Strain the berries through mesh strainer, pushing the pulp and juice through with a mixing spoon or spatula. Work as much through as you can, and pour the lemon juice through to get the last bit.

Peel the avocados and put them in a blender carafe. Add all but a quarter cup of the strained raspberries and blend well. If you wish, thin with the milk, coconut milk or almond milk and blend until smooth.

Take out four fruit nappies. Spoon about a tablespoon of the strained raspberries into the bottom of each bowl. Fill each bowl with the mousse, then top with the remaining strained raspberries. With a chopstick or silverware handle, gently stir the mouse, creating a swirl pattern. Chill before serving- if your family will let you.

Variation: Chocolate Raspberry Swirl Mousse

To the blender, add:
2 tbsp cocoa
2 tbsp maple syrup

I shared this link at Meatless Mondays,  Martha Monday,  Ruth's Real Food,  Fat Tuesday, Traditional Tuesdays , Tasty Tuesdays, the Hearth and Soul Blog Hop,  Slightly Indulgent Tuesdays,  Real Food Wednesdays, Allergy Free Wednesdays,  Gluten Free Wednesdays,  Full Plate Thursday, Simple Lives Thursday, Pennywise Platter Thursday, Fight Back Friday, Freaky Friday,  Sugar Free Sunday and the Friday Vegetarian Potluck.

www.stealthymom.com

Dark Chocolate Avocado Pudding (gluten free, vegan option)

Dark Chocolate Avocado Pudding

G-man and the Cadet have chocolate pudding smeared from ear to ear. Neither of them know yet that we have just shared an avocado. Leftover Queen posted a recipe for chocolate avocado pudding that looked rich and creamy, and I had an organic avocado looking for a purpose. Our kids really like desserts made with frozen bananas, so I combined the two concepts and added more cocoa. The result is a dark chocolate pudding that is as quick to make as it is nutritious.

1 ripe avocado, peeled with seed removed
1 banana, peeled and frozen
1 cup milk (or almond milk)
1/4 cup cocoa
1/4 tsp vanilla
2 tbsp maple syrup

Blend until smooth. Serve. Enjoy.


I shared this post with Full Plate Thursdays.


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Potato Pudding (gluten free)

Potato Pudding

I was feeling playful... In the past few weeks we have eaten lots of organic potatoes. Soups, casseroles, baked, mashed, oven fries.... All these great things can be done with 'taters. We still have plenty of potatoes left and have not made a dessert yet.

Quinoa Pudding (gluten free, egg free)

Quinoa Pudding

Since I was ten, I have been searching for the perfect non-rice pudding. My mom used to make the best rice pudding, and when we discovered I was allergic to rice, I had had my last bowl. *sigh* It has been so long that I do not remember the taste. Nonetheless, rice pudding was the inspiration for this dish. It is baked slowly with milk, like the old fashioned classic. Plump, juicy raisins and hints of nutmeg and cinnamon compliment the quinoa grains.

1.5 cups quinoa
1/3 to 2/3 cup maple syrup. (Think, "breakfast" or "dessert?")
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
3 cups milk
1 cup water
1/2 cup seedless raisins

Preheat the oven to 300F.

Butter a casserole dish. Mix all of the ingredients except the raisins together in the dish. Bake for an hour at 300F, uncovered. Turn the oven down to 250F.

Stir the mixture up in the dish, and drop in the raisins. Return it to the oven to bake for another hour and a half at 250F.

Serve warm or cold. A night in the fridge makes for a great breakfast!

[Yes! This worked in the crock pot! Keep it on the lowest setting. At first I reduced the liquid but quickly learned that it not necessary.]

This recipe is shared with Monday Mania, Fat Tuesdays , Slightly Indulgent Tuesday,  Tasty Tuesdays,  Frugal Days Sustainable Ways,  Real Food Wednesdays, Simple Lives Thursday and Full Plate Thursdays the Living Well Blog Hop,  Fight Back Friday and Empty Your Archives- Puddings.


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