Last week I wrote about a new version of avocado pudding that I had made using frozen blueberries. I tried it again yesterday and measured out the ingredients so I could put a recipe for you guys. Dang, this is good! I have to restrain myself from making this pudding everyday, it is admittedly fairly rich from the avocados. For an occasional treat, though, this is really delicious and the texture is divine. I tested the recipe using my new favorite sweetener, ZSweet, but it can also be made using dates, it’s your choice (ZSweet is made using erythritol which is the only sweetener that Dr. Michael Greger dubs as “harmless” in this video).
I used a high-speed blender to make the pudding, but it could be made in a food processor if you soaked the dates first and did a lot of scraping down of the sides of the bowl. I find it much easier to pile the ingredients in the Vitamix:
How is it even possible that avocados, blueberries, silken tofu, cacao powder and sweetener could make something so lusciously delicious? Trust me, it’s amazing:
Blueberry-Avo Chocolate Pudding – Makes 4 servings
2 large ripe avocados
1 cup frozen blueberries
1 teaspoon vanilla extract
1 12.3 oz. box of silken tofu
1/4 cup cacao powder
2 tablespoons carob powder
1/2 cup + 2 tablespoons granulated ZSweet or 10 large dates (or sweeten to taste)
1/4 cup unsweetened soymilk
Combine all ingredients in a high-speed blender and whirl until smooth. Taste during blending process for sweetness. Use tamper if necessary. Top with extra blueberries or cacao nibs, if desired.
I used a combo of cacao and carob in this recipe because cacao is stimulating and I don’t like to overuse it. The carob contributes to the chocolatey flavor without adding more of that aspect. I also wanted to mention that it would be best to sweeten to taste in this recipe, meaning to start with a little less of the ZSweet or dates and add more if necessary during the blending process.
This is a completely different topic, but remember when I bought some frozen greens at the store recently? My idea was that I could just throw them frozen into my Anti-Cancer Green Smoothie recipe.
I got to thinking, though, that if the greens are raw, then they could be a source of bacteria. I e-mailed Pictsweet to ask them if it is safe to eat the greens straight from frozen, and they said no! Well, what they really said was to prepare them according to the package to be safe which means cooking them in the microwave or on the stovetop.
Darn. I’m pretty sure this advice would apply to any frozen vegetable, so I’m going to stop adding frozen veggies to my green smoothies, and cook them first instead. The last thing I want is a warm green smoothie, though, so I’ve started steaming the greens in the microwave the night before, and letting them chill in the fridge until the next morning:
Then, I just plop them into the blender and it’s all ready to go:
The other option of course is to use raw greens that I’ve washed myself, but sometimes I don’t have any on hand and need to use frozen. Have you ever gotten sick from eating frozen greens? The worst batch of food poisoning I have ever gotten was from frozen spinach that I had cooked and that’s what made me think of this potential issue. I haven’t gotten sick in almost 10 years though. Are you careful about food safety in your household or is it something you don’t worry too much about?