Saturday, February 7, 2009

Pumpkin Pudding Parfait

What to serve a finicky eater with food allergies for breakfast? Time to start breaking away from "traditional" fare. At our house, anything goes these days. Today was moderately traditional, except the kiddos think they had dessert for breakfast. That's the best way to make it disappear quickly!

Pumpkin Pudding Parfait
  • 1/2 c safe granola (I use Cascadian Farms Honey and Oat)
  • 8 oz vanilla yogurt (I used SO Delicious Cultured Coconut Milk Yogurt)
  • 12 oz pumpkin pudding (see below)

Presentation counts on this one! Put 2 Tbsp granola in the bottom of each of 3 glass custard dishes (or dish of your choice). Follow with a layer of yogurt, about 2 ounces each. Put a layer of pudding on, about 4 ounces each. Using remaining yogurt, put a spoonful on top of each dish for decoration, followed by a sprinkle of granola. Serve and watch it disappear.

Vegan Pumpkin Pudding
  • 1 15 oz can pumpkin puree
  • 3/4 c cold ricemilk (I used Horchatta)
  • 3/4 c cold hemp milk
  • 1/4 c potato starch
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp cloves, dash nutmeg)
  • 1/2 c sugar
Combine all ingredients thoroughly in a food processor. Transfer to small saucepan and heat over medium heat, stirring constantly, until mixture comes to a boil. Chill and serve.

Honestly, I am still tweaking this recipe. It's ok, but not awesome. I would have preferred to use tapioca starch as it is a little sweeter, but I was out. I added sugar to taste, so the amount above is a guess. I'll keep working and let you know when it is perfect. In the meantime, it's decently healthy, and the kids love it.

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