Tuesday, July 24, 2012

0 Recipe #314: Apricot & Papaya Pudding Parfait

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Here's an easy-to-make recipe I created earlier this week (on 7/21/12), but didn't get around to posting until today. Since I'm super-busy and currently trying to meet a book deadline, I'm going to keep this morning's recipe exposition rather brief, almost as brief as the recipe itself. :)

So, in short, here it is: this parfait is naturally sweet and very low-fat. Plus, with all its layers, it's also fun to eat as well, so kids will love eating it too. :) It can be eaten either as a dessert or as a post-exercise recovery snack. As a recovery option, it’s got the perfect combination of ingredients -- plenty of electrolytes and antioxidants, a decent amount of quality carbs to replenish depleted glycogen stores, and protein to help repair the tiny muscle fiber tears that occur during exercise. So, regardless of how you classify this recipe, how you decide to enjoy it is up to you!

Apricot-Papaya Pudding Parfait

Ingredients: (Makes 2 c. pudding)
1 1/2 c. fresh apricots, pitted (about 4 1/2 apricots)
1/4 c. dates, pitted (about 8-9 regular dates)
1/2 c. papaya, peeled, seeded, and diced
1/4 c. unsweetened, organic non-GMO soy milk
1/16 tsp. (pinch) salt
1/2 tsp. pure vanilla extract
1 tsp. ground cinnamon, or to taste
1/4 tsp. ground allspice
1/8 tsp. ground cardamom

2-3 c. plain nonfat Greek yoghurt (vegans can substitute vegan, non-dairy whipped topping or plain/vanilla soy yoghurt) (about 1/2 c. per serving)
4-6 c. fresh apricots, pitted and diced (about 1 c. per serving) (about 14-16 apricots)
4-6 Tbsp. chopped walnuts (about 1 Tbsp. per serving)
1/8 tsp. ground cinnamon (for dusting) (about 1/16 tsp. per serving)

Directions: Toss all of the pudding ingredients into a food processor and pulse until smooth. Add a layer of diced apricots to the bottom of a parfait (or martini) glass, followed by a layer of yoghurt (or non-dairy whipped topping), and then a layer of pudding. Top parfait with more diced apricots and then sprinkle with walnuts and some ground cinnamon. Repeat procedure for each parfait glass. Serve immediately.

Yield: 4-6 servings.

Chef's Notes: This pudding would also work really well as a tart filling using an almond-based crust with toasted almonds on top for decoration.

Susbstitutions: I realize that for some, papaya might be an acquired taste. However, there's not much papaya in the recipe; in fact, once it's all blended together, you can barely taste it. :) However, if you still prefer to you could also substitute another mild or mellow-tasting fruit, like cantaloupe, for the papaya. The reason I added the papaya, other than for its nutrients and health benefits, is that it's fairly neutral in terms of flavor balance -- it's not too sweet nor is it too tart. If the entire pudding was nothing but apricots (and some Medjool dates, which are intensely sweet!), it'd be a little mouth-puckering. Lol.

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