Cinnamony Baked Apple Dessert with a Sweet Graham Cracker Crust

Yum

Apple and Graham Cracker Dessert

Dessert recipes have to be simple to make, or you won’t find them on my menu. I’m more of a cook, than a baker. Dessert making requires precision, and I love to wing it in the kitchen.

Since you can find an endless varieties of apples (with Fuji being this family’s choice), they make the best desserts if you ask me. They’re available year around, and you add them to almost any treat. They work equally well in pies, cakes, cookies, and crumbles.

Most importantly, everyone loves them, so you can’t go wrong.

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Chocolate Chia Pudding with NuNuturals Stevia

Chocolate Chia Pudding

Where do you side on the subject of sugar substitutes like Equal and Splenda? I’m not a fan, so I chose stevia as my sweetener of choice for this chocolate chia pudding.

If you aren’t familiar with stevia, let me give you fill you in. Stevia is a sweetleaf plant native to South America that is 300 times sweeter than sugar.

NuNaturals Lemon

I discovered this natural sweetener a few years ago when NuNaturals, a company in Portland, sent me a sampling of their stevia products. After researching this sweet leaf’s history, I’ve been using it ever since.

Dark Chocolate Chia Pudding

If you’ve been watching the news regarding sugar substitutes recently, you’ve probably noticed that it’s tough to determine the good from the bad. There are advocates on both sides of the fence when it comes to your abundance of alternatives like (NutraSweet, Equal), sucralose (Splenda), saccharin (Sweet’N Low).

Some experts believe that because these artificial sweeteners have been approved by the FDA to be safe for human consumption, we should have no problem adding them to the foods and drinks we consume.

Other experts, like Dr. Mercola want you to run the other direction as quickly as you can.

Brussels Sprouts with NuNaturals Lemon Vinaigrette

I’ve decided that FDA approved or not, I’ll stick with sugar or stevia as my sweetener of choice. There’s not enough evidence in either direction for me to opt for artificial sweeteners.

And while Nunaturals products are refined, I trust the quality of their stevia products, and have used them in dishes like these brussels sprouts in a lemony vinaigrette

Nunaturals Chocolate Stevia

The other day, I whipped up this delicious chocolaty chia pudding with a cocoa syrup made with stevia.

I’ve been so happy with this cocoa syrup, it’s been appearing in my cup of coffee every morning along with a splash of milk to make a low calorie mocha. Delicious!

Thank you for sharing NuNaturals. You can be sure I’ll be back for more!

~Kristi

NuNuturals Chocolate Stevia and Chia Seed Pudding

Serving Size: 6

Ingredients

  • ⅔ cup chia seeds
  • 2 cups vanilla almond milk
  • 6 tablespoons chocolate stevia
  • 1 large banana
  • 1 ½ cups strawberries, stemmed and quartered
  • 6 tablespoons whipped topping

Instructions

  1. In a medium sized bowl add chia seeds, vanilla almond milk, and chocolate stevia. Mix well, cover and refrigerate overnight.
  2. Place a blender with the banana and blend well.
  3. Top with quartered strawberries and whipped topping.

Notes

Food energy: 202kcal Saturated fatty acids: 1.41g Monounsaturated fatty acids: 0.74g Polyunsaturated fatty acids: 6.08g Total fat: 8.23g Calories from fat: 74 Cholesterol: 2mg Carbohydrate, by difference: 23.51g Total dietary fiber: 11.28g Protein: 7.22g Total lipid (fat): 10.08g Water: 135.48g Ash: 2.16g Total sugars: 6.87g Calcium: 282mg Iron: 0.57mg Magnesium: 23mg Phosphorus: 265mg Potassium: 284mg Sodium: 43mg

http://motherrimmy.com/nunuturals-chocolate-stevia-chia-seed-pudding/

eBook to Skinny Up Your Recipes

 

Disclosure of Material Connection: I received the products mentioned above for free in the hopes that I would write a review on this blog. I only recommend products or services I use and believe will be beneficial for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Recipe: No Bake Cookies with Peanut Butter and Jelly

You’d be hard put to find anyone who doesn’t love a peanut butter and jelly sandwich.

Something about the combination of creamy peanuts (with a little crunch in my house), and a fruity jam or jelly brings back memories of childhood days and school lunches packed with a PB & J sandwich and piece of fruit. At least that’s how it was growing up in my family.

No Bake Peanut Butter and Jelly Cookies

Back in the day, we ate our peanut butter and jelly sandwiches on soft, fluffy white bread. In fact, the bread was so soft that we could take a slice and squish it into a tiny ball. If you’re over 50, you might recall those Wonder Bread days.

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Recipe: Low Calorie Orange Creamsicle Pudding with Cara Cara Oranges

In the spirit of Valentine’s Day, I’ve designated February sweet treat month here at Mother Rimmy’s.

Orange PuddingEarlier in the week when we served up fruity muffins with a steaming cup of coffee for breakfast, I told you that I wasn’t much on sweets – salty foods were my indulgence of choice.

But there are a few sweet treats that stop me in my tracks, and a silky smooth pudding with a dollop of whipped cream is one of them.

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Baked Apples with Cranberries and Cashews

Before we talk about today’s recipe, I have an announcement to make.

My news isn’t life changing. I didn’t win the lottery, so I can’t quit my job, and no one in my family is getting married or having babies – at least not yet.

So what’s the big announcement you ask?

Yesterday I pushed the send button to deliver my first newsletter. It was a challenge becoming familiar with the software and working out the kinks, but worth every hair-pulling minute when I clicked that button.

Chicken and Barley Salad

Leftover Makeover Chicken and Barley Salad

Sharing recipes on this blog has been a terrific tool to help me stick (most of the time) to my healthy eating plan, but I wanted more. I wanted to share everything I’ve learned about healthy cooking over the past 15+ years in a weekly newsletter.

My favorite section is “Leftover Makeovers.” I don’t know about you, but I always have containers of food from previous meals. Transforming leftovers into a healthy lunch, or simple dinner is a very valuable dieter’s tool.

This was such a fun project that I’m already plugging way on next Saturday’s edition. I hope you’ll subscribe and give me your feedback so I can produce news and information that’s useful for you. Just enter your email address under the subscription section on the right.

Enough about the newsletter, it’s time to talk about today’s recipe.
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Peanut Butter and Dark Chocolate Pudding

I find it interesting the foods that people won’t eat.

I don’t like mushrooms. I think fruit of most varieties is not in the least bit tasty, and I’m not a fan of Reese’s Peanut Butter Cups.

Sounds crazy, doesn’t it?

Foods that many people say they must-have (Reese’s being my husband’s go-to treat), I can completely do without.

Peanut Butter and Chocolate Pudding

Peanut Butter and Chocolate Pudding

Wait! There’s more! Read on for the recipe . . .