Posts Tagged ‘pudding’

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BLUEBERRY LIME COCONUT CHIA PUDDING

Luscious, decadent, creamy, lite, zingy, cool…I could go on.

This chia pudding is just plain refreshing.  For breakfast, snack, dessert – yes, lets!

I recently started eating mostly vegan – trying for 90% on average.  (I was vegetarian before that, so if I decide to have something off the vegan plan, it’s usually a little dairy. The meat dishes on this blog are perfected for and tested on my husband!)

This is one of the staples of a vegan diet, it seems.  There are as many variations as you have imagination and once you have the basic ratio of liquid to chia seeds down, the sky’s the limit.  I’ve done this one with raspberries and lemon (thanks to Healthy Maven) and it’s TO. DIE. FOR.  Alas, the summer is two-thirds over and so went the raspberries, but the blues are in full swing.  We are taking advantage.

Because I’ve cut out dairy, my fat consumption has dwindled, also.  So I use the full fat canned coconut milk, most of the time.  The lite is fabulous, though, and I’ve given stats for both.

Chia seeds are very filling and have little to no flavor of their own, soooooo…we can work any magic we want and I plan on doing just that.  Stay tuned!

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Printable Recipe

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One 14 oz can coconut milk, liquid AND solid parts (regular or lite), room temp

4 1/2 tablespoons chia seeds

2-4 tablespoons Splenda Granular (or sweetener of choice)

1/2 teaspoon vanilla extract

Juice and zest of one lime

1 cup fresh blueberries

Pinch of salt

In a medium bowl combine the coconut milk, chia seeds, sweetener, vanilla, zest and juice, blueberries, and salt.  Mix well, and allow to sit for a few minutes.  Stir again to make sure the seeds are distributed evenly as they soak up the coconut milk.  Cover or spoon into individual dishes/glasses and chill for several hours or overnight.  Makes 4 servings.
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Lite canned coconut milk:
Per Serving: 193 Cal; 4 g Protein; 13 g Tot Fat; 15 g Carb; 6 g Fiber; 4 g Sugar; 101 mg Sodium
Regular canned coconut milk:
Per Serving: 315 Cal; 6 g Protein; 29 g Tot Fat; 14 g Carb; 6 g Fiber; 4 g Sugar; 15 mg Sodium
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QUINOA PUDDING

Well, well!  I’ve been thinking about trying to do this for a long time and have found a new favorite!  Made with quinoa, this dish has a nuttiness and a little more “chew” than traditional rice pudding where the rice gets very soft.  

I’ve given a simple vanilla recipe here, but made with part coconut milk, almond milk, or added cocoa powder, spices, or citrus zest, there can be lots of  variations.  (And I can’t wait to try them all!)

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Quinoa does have quite a few carbs – which sort of goes against my low-carb approach to eating – but with more protein than rice, it is absorbed more slowly into the system and, therefore, doesn’t cause a spike in blood sugar or carb cravings…for me at least.  And that’s a very good thing!

(White rice has a glycemic load of approx 23, quinoa as a glycemic load of approx 13.  This is a link of common questions concerning GL and GI info, if you’re interested.)

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1 1/4 cups 2% milk
1/2 cup fat free half & half
1/4 cup Splenda
1/8 teaspoon salt
1/2 cup quinoa, rinsed in a fine sieve and well drained
1/2 teaspoon pure vanilla extract or paste (or a vanilla bean, split and scraped)

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1/4 cup heavy whipping cream + 1 tablespoon Splenda

Cinnamon, nutmeg, raisins, pumpkin pie spice, lemon or orange zest, brandy extract, etc.

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In a large saucepan, over medium-high heat, bring milk and half & half to a boil. Add the Splenda, salt, quinoa, and vanilla extract/paste.
Reduce heat to low and simmer, uncovered, for 45 min, stirring frequently.  Cool.

Transfer to a dish, and chill, completely.   Whip the 1/4 cup heavy cream and 1 tablespoon Splenda until quite stiff; fold into the chilled pudding.

(You may eat it warm before adding the whipped cream, but it’s SO good after!)

Makes approx 6 servings (1/3 cup each)

Per Serving: Calories 130; Protein 5 g; Fat 4 g; NET Carbs 16 g; (Fiber 1 g); Sugar 6 g; Sodium 140 mg

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