Butterscotch Pudding
A week ago, fellow blogger Erin at TexanErin Baking mentioned she was making my chocolate-avocado pudding. She also dropped a hint about wanting a butterscotch version. Of course that sent my head into pudding land and I suddenly had a craving for butterscotch pudding…which is funny because butterscotch is one of my take-it-or-leave-it flavors.
Without any avocados in the house to experiment with, I was determined to find a healthy pudding that was reminiscent of butterscotch. I found this recipe online that inspired my health-ified version. I whipped up (or blended up) this pudding made from carrots, dates and nuts with a hint of maple and almond. I was quite surprised at how yummy it turned out!
Confession, I don’t actually remember what true butterscotch tastes like but this pudding has caramel-ish undertones from the dates and has a bit of buttery notes from the almond butter. Also, I used my Magic Bullet blender when I should have used my food processor or Vitamix to make the pudding ultra smooth – what can I say, I was lazy and didn’t want to wash more dishes that I had to
Butterscotch Pudding
Description
A week ago, fellow blogger Erin at TexanErin Baking mentioned she was making my chocolate-avocado pudding. She also dropped a hint about wanting a butterscotch version. Of course that sent my head into pudding land and I suddenly had a craving for butterscotch pudding...which is funny because butterscotch is one of my take-it-or-leave-it flavors.
Ingredients
Instructions
-
In a medium pot or steamer, steam carrots until cooked through (mine took about 5 minutes?) and drain
