November 3, 2024November 10, 2024 by betsy

Healthier Banana Pudding (plant-based & vegan)

Healthier Banana Pudding (plant-based & vegan)
Yield: 2 servings

Made with Silk brand Greek yogurt–so thick, creamy, tangy, not too sweet, and loaded with protein–this dessert is quick, easy, tastes indulgent, and is fun to serve and eat.

2-5.3 ounce containers plant-based Silk Greek style vanilla yogurt (make sure it is Greek style)
1 tablespoon brown sugar
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
2 bananas, thinly sliced; reserve 2 slices
1/2 cup + 2 tablespoons non-dairy whipped topping Cocowhip

In small bowl, stir together yogurt, sugar, and extracts. *Spread 1/3 yogurt mixture in small clear bowl, top with one sliced banana. Repeat both layers, spread with the last third of yogurt, and then with 1/2 cup non-dairy whipped topping. Top with a dollop of 2 tablespoons more non-dairy whipped topping, 1 tablespoon plant-based graham cracker crumbs, and garnish with reserved 2 slices banana and nuts if desired. Serve immediately or refrigerate until serving time.

*Alternatively, prepare in two clear glass bowls or glasses, like a martini glass or Mason jar. And consider arranging some of the banana slices against the sides of the glass bowl as in the photo below.

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July 28, 2013July 28, 2013 by betsy

Vegan Chocolate-Plum Butter Mousse–A Transcendent Flavor Combination with Just 4 Ingredients!

Yield: 4 servings (easily doubles)

Honestly? You absolutely can’t believe how delicious the marriage of chocolate and the deep, fruity flavor of plums is in this quick and easy four-ingredient mousse (which can be served as a tart by spooning it into a pre-baked shell).

This is a four-seasons treat since it is made with plum butter instead of fresh plums. (Incidentally, fruit butters are misnomers, as they contain no dairy.) But, since it is mid-summer, you might garnish it with fresh plum slices along with the mint, whipped topping, and hazelnuts.

That is, if you don’t consume it all before it makes it into the glasses!

10 ounces vegan dark chocolate, melted (I used chocolate chips and melted them in two 1-minute increments in the microwave, whisking after each)

1/4 box extra-firm tofu, drained and patted dry

1/2 cup vegan soy creamer (I used French Vanilla)

1/2 cup plum butter (I used Bauman’s brand–which may be ordered online–made in small batches in Pennsylvania Dutch country from only plums, sugar or white grape juice, lemons, oranges and cinnamon)

Optional garnish: your favorite vegan whipped topping and/or chopped nuts (I like hazelnuts for this dessert) + mint sprigs

In a food processor, combine all ingredients, processing until smooth, scraping down the sides of the bowl as necessary. After about a minute, the mousse will be light and fluffy. After about another minute it will become somewhat denser and darker, yet still silken and fluffy. Choose our preference. Divide the mixture among 4 stemmed glasses or small ramekins and enjoy immediately or chill until serving time.

Note: For individual baked crustless tarts, divide mixture among 4 ramekins coated lightly with non-stick spray and bake in the center of oven for 15 to 20 minutes or until set, but still glossy. Check after 15 minutes, as tops should not be dry and starting to crack. Allow to cool before serving, or cover and place in refrigerator until serving time. Serve chilled. Garnish if desired.

March 28, 2009July 21, 2010 by betsy

Vegan Chocolate Mousse and More

In September 2008, I conducted an in-home vegan baking class under the auspices of The Virginian-Pilot. For the story, written by Denise Watson Batts and recipes listed below, access:

http://dev.hamptonroads.com/2008/09/vegan-baking-tips

Spiked Vegan Chocolate Mousse (which can be used as a pie filling in the crust listed below as pictured here)
Vegan Shortbread Crust
Oatmeal Dried Cranberry Cookies
Gingerbread Cupcakes with Orange-Cream Cheese Frosting
Banana and Chocolate Chip-Hazelnut Cookie Dough Brownies

Be forewarned: this chocolate mousse is dangerous whether served as a mousse or a pie. But its primary ingredients are tofu and chocolate soy milk so it is practically health food.

Thanks to my buddy Angela for noting that those avoiding white sugar can substitute raw sugar in a 1:1 ratio for baked goods.

Note: As a sideline, both my “student” and now good friend, Susan Kaplan, and I were appalled at the photograph of us that ran with the story. We both look old and haggard and I look a little angry to boot. For what it’s worth, I think my blog photo is a much more accurate representation and Susan is gorgeous. I even asked my editor who I had p—– off!

Photo Credit: Chris Tyree