Peanut butter and bananas meet chocolate on this decadent tasting but better-for-you pudding recipe.
KITCHEN TOOLS (Affiliate Hyperlink):
Bellemain 4 ounce Ramekins
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I’ve been making a model of this chocolate pudding for years.
Again when low-fat was all of the vary (thank goodness we’ve moved on,) one among my go-to cookbooks was Moosewood Restaurant’s Low-Fats Favorites (printed in 1996.) It launched me to unique elements on the time like bulgur, lemongrass and 5 spice powder together with decrease fats cooking methods that produced “flavorful recipes for healthful meals” – which really is the essence of The Recipe ReDux.
So, when this month’s Recipe ReDux theme was introduced….
Favourite Chocolate Matches
Does your chocolate want a buddy? This month’s posting can be after Valentine’s Day, so you could have a bit of additional chocolate round. Present us your favourite wholesome chocolate combo recipe.
…..I knew that I used to be going with the basic, nothing-IMHO-beats-it paring: peanut butter and chocolate.
In spite of everything, that is one among my all time favourite commercials from my youth and I actually have a Peanut Butter & Chocolate Love Pinterest Board to hoard all my PB&C recipe cravings.
So, I made a decision to adapt that attempted and true chocolate pudding recipe – preserving it on the more healthy facet however turning it into my very own creation by upping the milkfat, including some pure peanut butter (and banana – why not!) together with a contact of warmth (cayenne pepper) as a result of I like me some spicy sizzling chocolate.
Description
Peanut butter and bananas meet chocolate on this decadent tasting but better-for-you pudding recipe.
- 2 tablespoons creamy peanut butter, divided
- 2 small or 1 giant banana, sliced
- 3 tablespoons cornstarch
- 3 tablespoons sugar
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon cayenne pepper, non-obligatory
- Sprint of salt
- 2 cups diminished fats or low-fat milk
- 1/8 teaspoon almond extract (or 1/4 teaspoon vanilla extract)
- Place a teaspoon of peanut butter in every of 4 ramekins. Divide up half of the banana slices into the ramekins (save remaining peanut butter and banana slices for the topping.) Put aside.
- In a medium pot, whisk collectively cornstarch, sugar, cocoa powder, cayenne pepper and salt.
- Place on range over medium warmth. Slowly whisk in milk, proceed to whisk till all of the dry elements are absorbed.
- Proceed to whisk typically till pudding begins to simmer and thicken. Cut back warmth to medium-low and whisk continually for two – 3 minutes.
- Take away from the range and whisk in almond extract.
- Rigorously pour pudding into every ramekin. Serve at room temperature (let pudding cool on rack for about quarter-hour) or chill in fridge for a minimum of an hour.
- Earlier than serving, high every pudding with remaining sliced bananas.
- Warmth remaining peanut butter in a microwave proof bowl for about 20 seconds on HIGH in microwave. Drizzle over high of the bananas in every ramekin and serve.
What’s your favourite pairing with chocolate? Do you ever make do-it-yourself pudding?
Take a look at what the remainder of the ReDuxers paired with chocolate in these recipes beneath:
