Thursday, June 9, 2011

Peanut Butter Cup Pudding


Peanut butter and chocolate.

 Need I say more?

Inspired by the Reese's Peanut Butter Cup Blizzard (which I haven't had in years), but slimmed down, sugar-limited, defatted, and un-dairied.  And it still tastes great! This healthy dessert has 110 calories, 5 g fat (none saturated), 1 g sugar, and 7 g protein. Just for comparison's sake, a small Blizzard has 530 calories, 62 (!) grams of sugar,  21 grams of fat (11 of which are saturated), and 13 g protein.

Plus, no cows were harmed in the making of my product.

Without further ado

  • 1 1/4 cup Almond Milk
  • 1 heaping tsp Agar Powder (I think this is around 1 tbsp Agar Flakes)
  • 2 tbsp PB2 (you can experiment with actual peanut butter or almond butter if you want here)
  • 1 tbsp Cocoa Powder (brownie points for fair trade/organic!)
  • 2 tbsp Sweetener (I used Stevia in the Raw, which measures like sugar)
  • 1 pinch salt
  • Optional Protein Powder (if you want to use this as a post work-out snack)
  1. Microwave almond milk in mug for about 30 sec in microwave
  2. Add remaining ingredients and stir (all might not dissolve, so give it your best shot and move on to step three)
  3. Microwave at 30 sec intervals, stirring in between until mixture is hot and all is dissolved
  4. Refrigerate for several hours
  5. Enjoy!

If you want it extra smooth, I would recommend placing it in the blender after it's done. Plus, if you wanted, you could really go for the Blizzard effect: add a frozen banana and blend!

Have fun!

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