So, if you’ve been viewing my latest cooking experiments, you are probably wondering if I ever enlist unbiased food tasters, and I do! Recently, my best advisor (otherwise known as my sister in law 😉) suggested that my version of peanut butter ice cream:
wasn’t sweet or peanutty enough, so I went back to the kitchen today to make some changes.
Adding 1 teaspoon of vanilla, more PB powder, and using both a 2% yogurt and a fat free yogurt, gives a much richer flavor. Of course, if you want to also add 2 tablespoons of honey, you’ll feel like you’re savoring a decadent dessert!
This dish is great both frozen as an ice cream and ice cream sandwich filling, or simply cooled in the fridge as a fruit dip and in breakfast overnight grain parfaits like the one featured above.
Peanut Butter Banana Berry Breakfast Pudding
(c) 2016 Lauren Bradford (aka The Food Puzzler)
Prep time: 5 minutes
(Optional) Freezer time: 10 minutes
Yield: 1 1/2 cups
2 medium ripe bananas
1-5.3oz container plain fat free yogurt
1-5.3oz container plain 2% yogurt
6 tablespoons peanut butter powder
1 teaspoon vanilla extract
(Optional) 2 tablespoons honey
(Optional) 1/4 cup washed and de-stemmed berries of choice
(Optional) 1/4 cup seeds of choice (I used a blend of chia, hemp and flax seeds)
(Optional) 1/4 cup oatmeal or 5-grain cereal
1. Place all but the optional ingredients in a food processor and pulse until thoroughly combined and smooth.
2. Transfer to a freezer-safe container or sandwich between your favorite cookie or treat, and freeze for 10 minutes. OR…
3. Layer the pudding with the optional ingredients, placing any leftover pudding either the in the refrigerator or freezer in an airtight container. In the former you should eat it within a few days, but in the freezer it will last for up to a month.