Tag: Chocolate Pudding

Skinny Chocolate PBB Parfait

While my mom has been on the ‘Get Forking Skinny Meal Plan’, she decided that one of her favorite breakfasts/lunches ever is the Skinny PB&J Parfait. It’s one of my favorites too.

So, with that in mind… I wanted to come up with another similar treat for her! Something that she wouldn’t come up with on her own and that, once again, was just outside of her comfort zone.

What’s better than peanut butter and chocolate?

Well, not much. If anything.

Add some banana to it and you have perfection!

Of course, if you have nut allergies you could always substitute any nut free peanut butter alternative. Or if you don’t have any PB2 on hand, you can also use regular old peanut butter. Just be sure to update the nutritional information accordingly. PB2 has a lot less calories in it than regular peanut butter, but can be a little spendy if you are unsure about it. Honestly though, I love it.

And the chocolate layer? Well… that was my favorite. It was really very similar to chocolate pudding. Except, you know… guilt free! I can’t say enough good things about Nutella. It’s heaven.

I added some dark chocolate chips that I had leftover in the pantry and a few little granola crumbles, but it’s really rather unneeded.

I think next time I’ll eat this as a dessert with a few crushed up peanut butter cup crumbles on top. Yummy!

Skinny Chocolate PBB Parfait
TheSkinnyFork.com

The Skinny:
Servings: 1 • Size: 1 Parfait • Calories: 283.2 • Fat: 6.5 g • Carb: 36 g • Fiber: 3.3 g • Protein: 22.7 g • Sugar: 26.3 g • Sodium: 125.4 mg

Ingredients:
6 Oz. Fat Free Plain Greek Yogurt
1 Tbsp. PB2
1 Tbsp. Nutella
1/2 Large Banana, Sliced

Suggested Optional Toppings:
Dark Chocolate Chips, Low Free Granola

Directions:

Combine half of the yogurt with the PB2 and mix well.

In a separate bowl, add the remaining yogurt and the Nutella.

Layer the peanut butter and chocolate flavored yogurts with some banana slices in between.

Sprinkle with any extra toppings and enjoy!

Frozen Turtle Pie

Welcome to the first Pie Day Friday! I’ve got some fun Pie recipes coming to you this summer and I’m going to try to post a new one each Friday.

Today’s post is for an absolutely delicious Frozen Turtle Pie. I know it sounds decadent (and it is) but the beauty of it is that you can actually make it significantly lower in sugar with just a few substitutions.

Since we’re all hungry on Pie Day Fridays (because I just declared we were) I’ll keep this short and sweet and hop right to it!

Get your aprons on and fire up those mixers because HERE WE GO!

You’ll need: Caramel Topping, Sugar Free Chocolate Pudding (small box), Whipped Topping, Milk, Pecans, and Magic Shell.

You can get whatever caramel topping you prefer but let me tell ya, if y’all have an Aldi near you, that is where I got this jar and it is by far the absolute best I’ve ever tasted. I keep a jar of it in the fridge for caramel emergencies, which usually involve a spoonful from time to time. You know, just to keep my blood sugar regulated ~winks~

And you’ll need one of these.

This is a Chocolate Pie Crust.

Generic.

Because that’s how I roll...

So we take our milk and pour it into a mixing bowl and dump in our pudding mix…

Then we make like Michael Jackson and just beat it.

Then we dump in that tub of cool whip.

Lighten It Up! Did you notice I used “Lite” in this? Sure, the caramel has a lot of sugar in it but we can still use sugar free pudding and light cool whip. It will still have sugar but it will have a whole lot less. 

Little things make a difference, especially over time.

We then have a nice creamy pudding but the beauty of this is, after you freeze it, it tastes just like chocolate ice cream.

Pour about a cup of that luscious caramel into your chocolate pie crust.

Then tilt it a bit until the caramel covers the bottom.

Sprinkle pecans all over that.

Spoon all of the pudding mixture over it. It will be very full.

Now Cover it and freeze.

See the handy thing about using a store bought crust for this is that great little cover!

When you’re ready to serve, remove from freezer and squirt a border of frozen whipped cream around the edges.

ZigZag some Magic Shell over it and place that in the freezer for about five minutes, uncovered, just to solidify the magic shell over the whipped cream part.

Stick some pecans around the border if you like.

Ain’t it purty?

Lookie there!

Oh mercy…..

Serve this to your favorite people or just keep it stored in the freezer and ration it out a piece at a time, to yourself!

Ingredients

  • Small box instant chocolate pudding (can use sugar free) – 4 serving size
  • 1 +1/2 cup milk
  • 8 ounce container whipped topping (Can use light)
  • 1 cup caramel
  • 6 ounce chocolate pie crust
  • 1 cup chopped pecans
  • Chocolate Magic Shell
  • squirt whipped cream (canned, for garnish)
  • pecan halves to garnish

Instructions

  1. In large mixing bowl, place instant pudding and milk. Beat well, scraping down sides as needed, until pudding is dissolved, about two minutes. Add in whipped topping and mix until well blended, about a minute.
  2. Spread caramel in the bottom of pie crust. Sprinkle with chopped pecans. Spoon Chocolate Pudding mixture over. Cover and place in freezer until firm.
  3. Before serving,squirt a border of canned whipped topping around the edges. Drizzle a zig zag pattern of magic shell over the entire top of the pie and place in freezer, uncovered, for five minute to help set.
  4. Press pecans into the border for decoration, if desired. Allow to sit out for five to ten minutes before cutting. Enjoy!

2.2

http://www.southernplate.com/2013/05/frozen-turtle-pie.html

 Print This Recipe

WHAT YOU ARE TO BE —YOU ARE NOW BECOMING.

~Unknown. Submitted by Tom Crews

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Chia Seed Chocolate Pudding

I apologize in advance for the terrible photos in this post. Yes, I took them with my phone. This is what happens when I leave the house without my DSLR, but NEED to share an amazing recipe with you guys (and too lazy to recreate it within a decent amount of time). We went to BBQ at a friend’s, and for dessert he proposed making chocolate pudding – made with chia seeds! I must admit, I haven’t used chia seeds in any of my recipes ever, but apparently they have been deemed THE health food of 2013. They are the new flax seeds, with even better omega 3 to 6 ratio, fiber and protein content. We were all laughing because on the chia seed bag it states, “Aztec Superfood,” but it seems like they are sort of a superfood.

This chocolate pudding is gluten-free and vegan, and it tastes really good! The texture wasn’t exactly what I hoped for (it isn’t as smooth and creamy as traditional chocolate pudding), but the flavor was delicious! Add fresh fruit on top before serving.

Have you jumped on the chia seeds bandwagon yet? What recipes do you use them in?

5.0 from 1 reviews
Chia Seed Chocolate Pudding
 
Print
Prep time
30 mins
Total
30 mins
 
Type: Dessert
Serves: 2
Ingredients
  • 1 can coconut milk
  • ⅓ cup chia seeds
  • 3 tbsp unsweetened cocoa powder
  • 1-2 tbsp honey (or desired sweetener)
Instructions
  1. Soak chia seeds in coconut milk.
  2. Stir every 5 minutes for a total of 30 minutes.
  3. Add the remaining ingredients and stir well.
  4. Chill in the refrigerator prior to serving for best results.
3.2.1753

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