Creamy, velvety, sweet pudding.
How to enjoy it without globs of starch, sugar or milk?
Use a secret ingredient that’s actually full of fiber and alkalizing for the body, and a few other work arounds, and you’re set for a bowlful of this classic treat without having to worry about feeding candida.
How’s that look?
Like pudding, right?
Tastes like pudding too.
Scoops like pudding, you can make little canals with the back of your spoon in it like pudding.
I’ve been playing with how to pull this off for a while.
A lot of low carb pudding recipes call for whole fat coconut milk and sometimes chia seeds. While I do like chia pudding now and again, I really wanted to achieve the smooth texture of real pudding.
And as much as it’s popular to say fat doesn’t make you fat these days… it’s just not true. Even I believed it for a while. But then I noticed the scale tipping up and up slowly. And I don’t eat any sugar (apart from small amounts of fruit) or refined carbs.
So I looked at my diet and asked what I could possibly be eating that was making me thicken up. Not that I was getting overweight. But I’ve lost so much weight with my new eating habits that 7 pounds is significant.
I was thinking out loud about it one day, saying how I kept reading that “healthy fat” wouldn’t make you gain weight if you were limiting carbs, when Nick stumped me with solid logic (he does that).
He said, “I don’t know how that’s possible. Just because… squirrels get fat from eating nuts. They do it on purpose to fatten up for winter. And they don’t eat carbs.”
Damnit. He was right. I had to admit that I was eating nuts, coconut oil, coconut butter and coconut milk to my heart’s content. And it was starting to catch up with me.
Not to say that I’m trying to eat “low fat”. I still love a good avocado once or twice a week, use chia and coconut oil often. But I’ve been really conscious of when and how many nuts and how much coconut milk I consume.
Lo and behold! A few weeks of that and I slimmed back down again.
So I didn’t want to fall back on coconut milk for this recipe either. Are you ready for the secret ingredient? Yellow squash!
Weird? Naw, dog.
All you do is slice it up and steam it, puree it and cook it over low heat with some gelatin and almond or hemp milk (if you’re fine with coconut milk it works too), add vanilla and a little sweetener.
There might be a tinge of reminiscent squash flavor in the finished product, but summer squash it so mild anyway that it’s totally fine.
And you end up with the closest thing to real vanilla pudding with no starch, no sugar and not as much fat as most alternative puddings.
- 2 cups or about 3 medium yellow summer squashes steamed and pureed
- 1 cup unsweetened almond milk, hemp milk or coconut milk
- 3 Tbs alcohol-free vanilla extract
- 2 Truvia packets or 2 Tbs Lakanto Monk Fruit Sweetener
- Pinch of cinnamon
- 1 Tbs gelatin
- 5 drops alcohol free vanilla stevia - optional if its not quite vanilla or sweet enough for you.
- Pour the milk into a bowl and evenly sprinkle the gelatin over the surface so it does not clump up.
- Whisk milk and gelatin to combine and let it sit for 5 minutes.
- Slice and steam the squash until tender, then puree it in a blender.
- Combine pureed squash, vanilla, sweetener and cinnamon in medium saucepan. for 3 minutes over low-medium heat.
- Add the milk and gelatin mixture to the saucepan and whisk until combined.
- Let it all cook for 3 minutes more, but do not let it boil!
- Pour it into a glass container with a lid or individual serving dishes and let it set in the fridge for 6 to 8 hours.