When I transitioned our family to real/whole foods, snack packs got left behind. I've mourned them ever since. So imagine my delight when I found a simple homemade recipe in an old copy of a Cooking Light magazine that I stole from my mom. I've adapted it a bit to reflect ingredients we use in our house, but the base recipe is from Cooking Light.
Getting Back my Snack Pack (aka, chocolate pudding)
1/4 cup evaporated natural sugar (I use evaporated cane juice from Costco)
1/4 cup packed brown sugar (try homemade)
1/4 cup unsweetened cocoa powder
2 tblsp organic cornstarch
2 cups milk (I used raw)
1 egg, lightly beaten
1 tblsp organic butter
1 tsp vanilla (try homemade)
|I always double this recipe. It's too good to only make a normal batch.|
7) After it's cooled, serve as is, fancy it up (see below), or divvy it up to smaller containers. I portioned ours in to glass "jelly" canning jars. Theoretically, one jar would last two lunches, but I have a feeling Troy isn't concerned with serving sizes with regards to pudding...
|PS, love my backsplash? Troy did the whole kitchen for under $100. It replaced rotten black wood. Love my handy hubby!|
In a small frying pan, heat a small sliver of butter over medium high heat.
Quarter one banana. On a plate, sprinkle 1 teaspoon of your sweetener of choice (I use evaporated cane juice - Costco). Roll the banana in the sugar.
Serve over pudding. Enjoy the praise that is now being heaped on your by your adoring family. After a dessert of this, Jack came up to me, gave me a hug and said "I love you sooooooo much mommy". Go me.