Best Raw Food Lemon Pudding Banana Base Recipes
BANANA PUDDING (RAW RECIPE)
It doesn't get more simple that this. A tasty raw dessert, snack or you could even add water and turn it into baby food for a little one!
Provided by januarybride
Categories Dessert
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Blend banana and avocado until smooth and fluffy.
- Chill til ready to serve, at which time top with pistacios as a garnish.
RAW FOOD: LEMON PUDDING (BANANA BASE)
Delicious pudding in minutes, with all natural ingredients! I just started looking into the Raw Food Movement, but I've been trying to avoid highly processed foods for a while now. Standard pudding is on of the worst offenders, where processed foods are concerned. Raw Foodists make pudding using bananas or avocados for base. I've tried both, but I prefer the banana "puddings."
Provided by MissLinguist
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mash the banana with a fork.
- Mix in the rest of the ingredients with a spoon.
- Alternatively, process all ingredients in a food processor until mixed.
- Note: Some people use pitted mejool dates instead of honey or another sweetener. I prefer a liquid sweetener, since the dates don't give a very smooth texture in the final product. If you want to use dates, one should be enough in this recipe.
CLASSIC BANANA PUDDING
The key to this simple, but delicious banana pudding is the homemade vanilla custard, which sets up to the perfect consistency. It's not too thick, but not too thin. The addition of a small amount of heavy cream also gives the custard a luscious texture with just the right amount of richness.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Whisk 1/4 cup sugar, the cornstarch and egg yolks in a large bowl to make a paste. Combine the milk, 1/2 cup each heavy cream and sugar and the salt in a medium saucepan and bring to a simmer over medium heat. Slowly pour the hot milk mixture into the egg yolk mixture while whisking. Return the mixture to the saucepan and bring to a boil over medium heat. Boil, whisking constantly, until smooth and thickened, about 3 minutes. Remove from the heat and whisk in the butter and vanilla. Set the pudding aside to cool slightly, about 10 minutes.
- Spread 1/2 cup pudding in a 2-quart baking dish. Layer about one-third of the banana slices on top, followed by half of the cookies and a heaping cup of the pudding. Top with another one-third of the banana slices and another heaping cup of pudding, then top with the remaining banana slices, cookies and pudding. Cover with plastic wrap and refrigerate 6 hours or overnight.
- When ready to serve, beat the remaining 1 cup heavy cream and 2 tablespoons sugar in a medium bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Spread on top of the pudding. Top with crushed cookies.
THE RAWTARIAN
This super quick banana pudding recipe gets the job done when you're looking for a quick, healthy snack. The addition of the lemon juice balances the flavor.
Provided by By The Rawtarian
Categories Raw Puddings and Ice Cream
Time 5m
Yield 1 cup pudding
Number Of Ingredients 2
Steps:
- 1. Blend all ingredients until smooth.
Nutrition Facts : Amounts per 481 g (17 oz) suggested serving NameAmount% Daily Calories 407 17 % Protein 5 g 9 % Fat 1.6 g 2 % Carbohydrates 105 g 31 % Dietary Fiber 12 g 37 % Sugars 56 g Calcium 24 mg 2 % Iron 1.2 mg 9 % Sodium 5 mg Source USDA Show basic Show all vitamins Show all minerals
MY FAVORITE LEMON PUDDING
Steps:
- Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
- Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
- Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.
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