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Attention women of the world who get hungry right after breakfast – try adding some healthy fat to your breakfast menu and experience the difference. That’s what this recipe is for! Thick and creamy, with a frozen-yogurt-like texture, this pudding is one that will satisfy you and your taste buds. It’s my personal breakfast favorite. There’s lots of healthy fat inside from the avocado and coconut almond milk. Pair with protein or add protein powder and it will keep you going through the morning! (If you’re not an egg fan, try my protein-and-fat-packed banana nut muffins or nut butter bread, published in Family Table and available on my website.) Don’t be scared off by the avocado. It adds delicious creaminess, and the other fruits completely mask the avocado flavor.
8 chunks frozen mango
4 large slices frozen peaches
1 and 1/2 ounces (about 1/4) avocado (not frozen)
1 tablespoon Haddar Cashew Butter
1 heaping tablespoon collagen or protein powder (optional)
3/4 cup (5-6 large or up to 8 small) whole frozen strawberries
2-4 tablespoons non-dairy milk of choice, such as Gefen Coconut Milk, or water, for Pure Pudding method
2 egg yolks per single serving, for that extra creamy taste
blueberries
nuts or coconut flakes
In the small cup of Vitamix, NutriBullet, or any other high-power blender, combine frozen fruit with avocado, egg yolks or cashew butter and cacao.
Add the smaller amount of milk or water. Blend until mixture becomes thick and seems not to be blending well. Stop the machine, mix a bit with a spoon, and continue to blend. If pudding still has chunks, add one tablespoon water or milk at a time, blending after each spoonful.
Once blended, add collagen or protein powder, if using, and mix with a spoon. Adding any form of protein powder will thin out the texture for both versions.
Transfer to a bowl or cup. Add toppings as desired.
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