Banana Pudding Trifle

23 03 2015

I served this trifle at a dinner party this weekend and it was a nice success! It’s easy enough to whip up for a backyard party, but pretty enough to serve at the end of a nice Sunday supper too! Make it easier on yourself my doing the pudding and the whipped cream a day ahead, then on the day you’re serving, simply slice the bananas and assemble.

Banana Pudding Trifle

The following makes one large trifle, about 14-16 servings (adapted from Cuisine at Home):

  • 2 boxes instant banana cream pudding
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1/2 cup cream of coconut
  • 1/2 cup shredded coconut, toasted
  • 3 large bananas, sliced
  • 1 box vanilla wafers

Whisk pudding mix and milk in a large bowl according to the package directions. Chill covered, following package directions, or overnight.

For the whipped cream, beat the heavy cream and the cream of coconut with a mixer on medium speed until soft peaks form.

To build the trifle, assemble a layer of banana slices on the bottom of a trifle or large glass bowl. Top bananas with a layer of pudding, then a layer of wafers, then a layer of whipped cream. Repeat layering until you run out of ingredients, or fill the bowl, finishing with a layer of whipped cream. Top with shredded coconut and add a ring of wafers if you’d like to finish decorating (as shown above).

You’ll want to assemble the trifle at least a few hours before serving. Store covered in the fridge until ready to serve.


Spicy Chocolate Chia Seed Pudding

7 03 2014

This healthy pudding offers lots of flavor without all the guilt of having dessert. Enjoying this treat with some red wine will help bring out the chocolate flavor, and the spices.

Spicy Chocolate Chia Seed Pudding

Spicy Chocolate Chia Seed Pudding

The following makes 2 servings (adapted from Oh My Veggies):

  • 1/3 cup chia seeds
  • 1 cup unsweetened vanilla almond milk
  • 2 Tbsp unsweetened cocoa powder
  • 1 Tbsp organic maple agave syrup
  • 1/2 tsp ground cinnamon
  • Pinch of cayenne
  • Splash of non-fat half and half (optional)
  • 1/4 cup sliced almonds, toasted
  • Dark chocolate mini chips
  • Sea or kosher salt

Combine chia seeds, milk, cocoa powder, maple syrup, cinnamon and cayenne in a medium bowl. Cover and refrigerate overnight, or at least 8 hours.

Transfer mixture to a high-powered blender and blend until smooth. Mix in a splash of half and half (optional) and return to the refrigerator and chill 10-15 minutes.

Serve pudding topped with toasted almond slices, a sprinkle of chocolate chips and a pinch of salt.

Strawberry Chia Seed Pudding

1 03 2014

Found this gem in my Food Network Mag and was eager to give it a try, and it did not disappoint! Chia seeds are packed with fiber and antioxidants, making this pudding perfect for a protein-rich breakfast, mid-day snack or even a healthy dessert.

Look for chia seeds where they have the healthy flour (like almond or coconut flour) in your grocery store, or in health food stores.

Chia Seed Pudding

Strawberry Chia Seed Pudding

The following serves 4 (adapted from Giada De Laurentiis):

  • 1 cup vanilla-flavored unsweetened almond milk
  • 1 cup low-fat strawberry Greek yogurt (you could also use plain)
  • 2 Tbsp organic maple agave syrup (you could also use pure maple syrup)
  • 1 tsp pure vanilla extract
  • 1/8 tsp kosher salt
  • 1/4 cup chia seeds
  • 1 pint strawberries, hulled and chopped (you could also use frozen strawberries, just thaw and drain them first)
  • 1/4 cup chopped toasted walnuts, sliced almonds or any other nut of your choice

In a medium bowl, gently whisk the almond milk, yogurt, 2 Tbsp maple agave syrup, the vanilla and salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Store in a sealed tupperware container in the fridge overnight. The chia seeds will expand, thickening the mixture into a pudding.

This Girl’s Tip: I made this late on a Sunday night so that I could portion out snack sizes for the week. However the next morning it wasn’t thick enough. So I added another sprinkle of chia seeds, mixed it up and put it back in the fridge (tightly covered) and let it sit for the remainder of the day. By the time I came home from work, it was good to go. So just note if it’s not thick enough after sitting overnight, just give it a bit more time to hang out. 🙂

I recommend tasting it, and if you’d like a bit more sweetness you can toss the strawberries with 4 tsp of the maple agave syrup and then toss with nuts. I felt it was sweet enough so I skipped the extra syrup step and just topped the strawberries with nuts.

To serve, spoon the pudding into bowls or tupperware and mound the berry mixture on top.