Friday, June 8, 2012

Carob Blueberry Spinach Pudding

Sounds weird, I know, but this combination of ingredients makes a delicious, nutrition packed pudding.  This recipe is adapted from the Chocolate Dip recipe in Joel Fuhrman's Eat for Health cookbook.

If you have one of those super powerful blenders you may be able to puree all the ingredients at once.  I just have a regular blender so I have to blend the ingredients in stages.

12 medjool dates, pitted and chopped
1 cup almond milk
1 tsp alcohol-free vanilla
1/2 cup almond meal
1/4 cup carob powder
12 oz frozen blueberries, thawed
6 oz bag baby spinach

1. Using a blender, puree dates, almond milk and vanilla.

2. Add almond meal and carob powder and blend until smooth.

3. Add blueberries and blend until smooth.

4. Add spinach, a handful at a time, and blend until smooth.

Servings: 6
Yield: 3 cups

Preparation Time: 10 minutes

Nutrition Facts
Serving size: 1/2 cup
Calories 212.03
Calories From Fat (12%) 24.83
Total Fat 2.89g
Saturated Fat 0.33g
Cholesterol 1.42mg
Sodium 44.97mg
Potassium 451.2mg
Total Carbohydrates 48.69g
Fiber 7.06g
Sugar 38.79g
Protein 2.68g