Peanut Butter Pudding (Naturally GF and sugar-free! Vegan! And opt. dairy-free)
This pudding is very good and very good for you too! It doesn’t contain eggs or sugar!
It comes from the same author and cookbook as my recent post about sweet milk. (Sweet and Natural Desserts without Sugar, Honey, Molasses, or Artificial Sweeteners by Janet Warrington.) I am going to quote the recipe below (from pg 131) and then add my own comments.
“Peanut Butter Pudding
It is good to focus on the simple things that give pleasure. My friend, Dale, expresses appreciation in the simple things. He is especially fond of perfect bananas so, while preparing this pudding, Dale come to mind not only because of the perfect banana it contains, but because it is such a simple pleasure to make and eat.
Preparation time: 10 minutes to prepare, 45 mins to chill
Yield serves 3 (1/2 cup servings) or 1 1/2 cups
Ingredients: 1 small (7 3/4 inch) perfect, ripe banana
1/2 cup Nonfat Yogurt…
1/2 c. peanut butter, natural style
1/4 tsp. vanilla
pinch salt, optional
1. Combine all ingredients in a blender. Process on low then high speed until smooth.
2. Pour into four individual serving dishes and refrigerate.
3. Serve Cold.”
This is even more delicious then it looks, I promise! You could sub any nut butter for the peanut butter or sun butter. I imagine you could sub coconut butter (mmm!) for the peanut butter too. As far as the yogurt goes, use any yogurt you desire…full/nonfat and dairy-free or not! And for your banana, use what you got. It will taste good no matter what!
I used a food processor to blend it. I also thought it was very thick and peanut buttery, so if you like it that way, great! If you prefer a little thinner (it will get thicker in the fridge over time too), add a little more yogurt. Still tastes great!
I didn’t put it in the fridge for 45 mins…more like 5…because I couldn’t wait. 🙂 It was still good though. It gets thicker though as time goes on.
Let me know if you try it and any variations you come up with! 🙂 Enjoy!