Fruit Puddings: Easy, Tasty, Healthy–A Dessert Trifecta

berry "pudding"The Beloved and I are eating more and more healthy food.  Consequently, we are eating fewer and fewer desserts. That includes pudding.  To those of you who know me, you must know that this makes me A Little Bit Sad.  I mean, I Love Pudding.  Love it.  It’s one of my comfort foods, and I used to make it in the middle of the day as a snack.

As I am Unsupervised much of the day, I still could make pudding–I own all the ingredients.  But, somehow I just can’t bring myself to Do It.  I don’t really want to cancel out my morning green smoothie by gulping down sugary-milky-starchy stuff, no matter how much I may Yearn for it.  Well, I Kind Of do, but I won’t.

But I do rather miss the comforting smooth texture of pudding.  So, I’ve come up with a new pudding that makes me Very Happy in a fruity sort of way.  It’s actually based on the Flax Oil/Cottage Cheese recipe that is at the center of The Budwig Diet.  Something about blending flax oil and low fat cottage cheese together turns it into a Magical Elixer.  The sulfur compounds in the cottage cheese bind with the polyunsaturated fats in the oil, magically rendering it water soluble.  That means that it can penetrate cell linings, bringing happiness to the good girls and boys of Christmastown.  No, wait.  That’s chimneys.  Anyway, I trust you get the idea.

So, we’ve been eating some of this every other day (for the most part). But, y’all know how I like stuff to Taste Good.  And I must admit that the flavor of the flax oil/cottage cheese alone is…underwhelming.  What is rather Whelming, though, is the texture of the stuff.  Pudding!  So, here’s how I mix it so I can have Fruity Pudding:

Fruity, Easy, Tasty, Healthy Fake Pudding

  • 1 tablespoon flax oil
  • 1/4 cup organic low fat cottage cheese
  • heavy pinch of salt (Hello–it’s me)
  • 1/4 teaspoon vanilla
  • 1 tablespoon honey (or to taste)
  • 1/3 cup frozen organic blueberries
  • 1/3 cup frozen organic raspberries
  • enough pomegranate juice to give you a Pudding Consistency

I make this in a coffee mug with an immersion blender.  Perfect size for me.

Put the flax oil and cottage cheese in your mug (it needs to be a straight mug, not a slopey-sided mug, so the immersion blender will fit down into the bottom.  If your immersion blender came with a carafe, use that).  Blend until creamy and pudding-ish, about one minute.

Add the salt, vanilla, honey, fruit and about 2 tablespoons (a big splash) of juice.

Blend until smooth.

If it’s not pudding-ish enough, add a little more juice and blend again.

Enjoy.

You can absolutely leave out the flax oil if you want.  In the picture, mine looks a little not-so-smooth.  That’s because I put ground flax in mine.  You don’t have to do that.  You can also press this through a strainer to catch all the seeds and skin bits if you want a really refined texture.  I was fine with my rustic pudding, but feel free to do what you like.

It really is enjoyable.  For a little more tang, you could also substitute some lovely Greek yogurt for the cottage cheese.  You can, of course, switch up the fruit, too.  I think it would be Fabulous with Greek yogurt and mango.  Kind of like a mango lassi pudding.

Also, feel free to blend in other flavorings–even herbs and/or spices.  If you do blend in herbs, though, blend them in at the end.  Too much blending, and you end up with bitter herbs, and I’m pretty sure this isn’t something you can eat as part of your Seder meal.

And that’s pretty much it.  I hope you enjoy it; I just finished a mug o’pudding, and I enjoyed it Quite a Lot!

Have a lovely day, all.

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