Peanut butter and bananas meet chocolate on this decadent tasting but better-for-you pudding recipe.
KITCHEN TOOLS (Associate Hyperlink):
Bellemain 4 ounce Ramekins
————–
I’ve been creating a model of this chocolate pudding for years.
Again when low-fat used to be all of the vary (thank goodness we’ve moved on,) one in every of my go-to cookbooks used to be Moosewood Eating place’s Low-Fats Favorites (revealed in 1996.) It offered me to unique elements on the time like bulgur, lemongrass and 5 spice powder in conjunction with decrease fats cooking tactics that produced “flavorful recipes for wholesome foods” – which if truth be told is the essence of The Recipe ReDux.
So, when this month’s Recipe ReDux theme used to be introduced….
Favourite Chocolate Fits
Does your chocolate want a pal? This month’s posting will likely be after Valentine’s Day, so you might have a bit of of additional chocolate round. Display us your favourite wholesome chocolate combo recipe.
…..I knew that I used to be going with the vintage, nothing-IMHO-beats-it paring: peanut butter and chocolate.
In the end, that is one in every of my all time favourite ads from my adolescence and I actually have a Peanut Butter & Chocolate Love Pinterest Board to hoard all my PB&C recipe cravings.
So, I determined to conform that attempted and true chocolate pudding recipe – holding it at the more healthy aspect however turning it into my very own advent via upping the milkfat, including some herbal peanut butter (and banana – why now not!) in conjunction with a slightly of warmth (cayenne pepper) as a result of I like me some highly spiced scorching 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 huge banana, sliced
- 3 tablespoons cornstarch
- 3 tablespoons sugar
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon cayenne pepper, not obligatory
- Sprint of salt
- 2 cups decreased fats or low-fat milk
- 1/8 teaspoon almond extract (or 1/4 teaspoon vanilla extract)
- Position a teaspoon of peanut butter in every of 4 ramekins. Divide up part of the banana slices into the ramekins (save closing peanut butter and banana slices for the topping.) Put aside.
- In a medium pot, whisk in combination cornstarch, sugar, cocoa powder, cayenne pepper and salt.
- Position on range over medium warmth. Slowly whisk in milk, proceed to whisk till all of the dry elements are absorbed.
- Proceed to whisk ceaselessly till pudding begins to simmer and thicken. Scale back warmth to medium-low and whisk continuously for two – 3 mins.
- Take away from the range and whisk in almond extract.
- Moderately pour pudding into every ramekin. Serve at room temperature (let pudding cool on rack for approximately quarter-hour) or sit back in fridge for a minimum of an hour.
- Sooner than serving, most sensible every pudding with closing sliced bananas.
- Warmth closing peanut butter in a microwave evidence bowl for approximately 20 seconds on HIGH in microwave. Drizzle over most sensible 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 those recipes under:
