I made avocado pudding for the first time a few years ago and was absolutely shocked. The texture of whipped avocado is creamy deliciousness and makes a wonderful frosting-like texture. It was something Evan loved as a baby simply blended with frozen blueberries and banana.
Now I make it as a snack for myself and have finally figured out the perfect combination to whip up a single serving of avocado pudding!
I decided to use pasteurized egg whites in the carton as my liquid, which ups the protein content a little and makes the pudding even more light and fluffy. The vanilla and salt enhance the chocolate flavor and the maple syrup makes a great sweetener.
I love this stuff but I should warn you the kids DO NOT. The 10-year-old said it was “too dry”?! I have no idea what that means. He’s not a big chocolate fan so I think it’s the cocoa powder that gets him. The 4-year-old (who LOVES chocolate) has declared he hates pudding and made the funniest face when he tried it. This is the kid who eats cubes of raw avocado on the regular, so go figure.
It’s all good though. I love it.
Here’s what I do…
- 1/2 avocado
- 2 tbsp cocoa powder (10g)
- 1/4 tsp vanilla
- pinch of kosher salt
- 1/4 cup pasteurized egg whites
- 1 tbsp (21g) maple syrup
Put all ingredients in the blender.
Blend until smooth. You will have to work it down to the blades a bit, it sticks a bit as there isn’t much liquid.
This will be my last post for at least a week. I’m heading on adventure with my boys! More here if you’re interested.
|Servings||Amt per Serving|
|230||12g||9g||old: 5||new: 6|