Showing posts with label pudding. Show all posts
Showing posts with label pudding. Show all posts

Saturday, July 6, 2013

Espresso Pudding Coffee Jelly Surprise


SURPRISE...!?

IT'S ONLY 75 CALORIES
it's fat free
IT'S FULL O' PROTEIN
with a caffeine kick in the pants.



fabulous PROTEIN-PICK-ME-UP...

much more fun than an energy drink or a calorie/carb filled protein bar.
a pretty little guilt free dessert or a satisfying late night sweet snack attack.


ESPRESSO PUDDING COFFEE JELLY SURPRISE

COFFEE JELLY...jello

3/4 cup cold coffee
1 cup hot  coffee
2 packet plain gelatin
sweeten or flavor coffee to your liking
NOTE...these measurements (1 3/4 cups liquid) make a wiggly jello texture, but DOES cut into cubes.  if you want it just a bit more firm, cut the liquid to 1 1/2 cups total.

ESPRESSO GREEK YOGURT PROTEIN PUDDING

2 cups plain greek yogurt, i use Fage
1 small box sugar/fat free Jello Pudding mix(4 serving size)
1/2 scoop vanilla whey protein powder
2 big shots of espresso(4 oz), cooled
1/2 tsp vanilla bean paste1/4-1/2 tsp cinnamon, optional
approx. 1/2 tsp espresso powder.
the espresso powder is optional, but i wanted a stronger espresso flavor.
1/2 cup vanilla protein shake...or milk of choice
put the shake in last as needed to thin to your desired consistency... sometimes i use about 1/4 cup shake.
put the dry ingredients in a small bowl and combine, set aside.  put the yogurt and espresso in a stand mixer and combine on slow then medium.  i used the whisk attachment.  slowly add the dry ingredients.  as noted, add a little protein shake or milk of choice if it seems too thick...don't forget IT WILL THICKEN MORE in the fridge.  TASTE TEST...does it need more espresso flavor...more sweetener? a splash of vanilla?  a sprinkle of cinnamon?

layer the jello cubes and yogurt mixture into cups of choice.  chill in fridge for a few hours.  serve with whipped topping and a few chocolate covered espresso beans.

if you have an Asian market near you, you can save the trouble and buy the "Coffee Jelly" (shown above).  i was unaware that this box was about 9 DOLLARS...my bad...but it was good and i wanted to see what texture and density was in the authentic Japanese style "jelly".  this is what i used in the photos, but i tested out the recipe i have given here on the second batch.

approx. NUTRITION...6 servings
(without whipped cream)
note...coffee should be ZERO calories
75 calories
11 grams protein
7.4 gram carbs
3.1 gram sugar

Thursday, June 20, 2013

Mom's Banana Cream Pie


OLD SCHOOL EASY BANANA CREAM PIE

homemade crust...always,

BUT the filling comes in a BOX
and the whipped topping comes in a CAN

no need to slave over "made-from-scratch" filling and fresh whipped cream..the pie will be gone before anyone is stupid enough to question your recipe,
BUT IF THE CRUST IS HOMEMADE YOU WILL GET EXTRA KUDOS FOR SURE.

simple, understated, always a favorite and it's pure comfort food.


MOM's BANANA CREAM PIE

one 9" inch pie crust...pre baked
homemade is best, but store bought will do in a pinch. i say...in a pinch!
1 large box vanilla pudding mix (8 serv. box).  NOT the instant mix
1 3/4 cups milk
1 tsp vanilla extract
2 ripe bananas...more or less for decoration
whipped cream for topping

mom is the pie crust chef around here.  she has never written down the actual recipe, but she uses a blend of unsalted butter with a little butter flavored Crisco as opposed to one OR the other or lard.  she uses the food processor to make the dough, wraps it in saran and stores it in the freezer for an impromptu pie bake.
to pre bake the shell we used Alton Brown's method...(click on the link for his full pie crust recipe.)      

when your dough is ready...form the dough in the pie plate and crimp the edges as you would for an apple pie.  cut a piece of parchment a bit bigger than the pie and place that on the uncooked shell.  fill with beans.  put the whole thing in the freezer for about 10 minutes just before you are going to bake.  then bake at 400F convection (425F regular oven) for 10 minutes.  remove the parchment and beans and cook 10-15 minutes longer or until golden brown.  let cool completely.

make pudding according to box, BUT only use 1 3/4 cups whole milk and add a 1 tsp of vanilla.  let this cool just a little bit.
cut banana circles and place them to cover the bottom of cooled pie shell.  pour pudding  evenly over bananas.  give it a "shimmy shimmy" to even it out.  cover with saran wrap touching the pudding and put in fridge to set.
you might choose to decorate the top with more bananas, but it is harder to get a "clean cut"...maybe just around the edge is best.  it is best to put extra bananas on just before serving or they will turn brown.  serve with whipped cream.
go ahead...buy a can and keep it in the back of the fridge.


they say...it's all about the crust.  that's why store bought doesn't cut it in this house.  luckily i have an expert to call on when a good pie is necessary.  take the time to make a few "dough-discs" and throw them in the freezer.  pull one out the night before and thaw in the fridge overnight...it should be ready to roll the next day.


sometimes imperfections are the best sign of "homemade"

close
Banner iklan disini