Hi Everyone,
Is it just me or is the time change messing you up? I love that it is daylight out longer, but now I am losing track of time. Next thing you know it’s almost bedtime and I haven’t done a darn thing! Makes me crazy, but really, I’m not complaining! After all I did fit this into today’s meal plan.
Every year for St. Patrick’s Day I like to make something with Bailey’s Irish Cream. I was stumped on what to make. I debated about coffee, but that’s so common. I wanted something different that was light and wouldn’t kill me on calories, so with a little of this and a little of that I came up with the perfect Chocolate Pudding. This was truly a wing it recipe.
The is pudding is creamy, light, not overly sweet and has a little bit of everything. A little bit of everything that is good, that is!! I made the pudding with what else, Bailey’s Irish Cream, that’s a given, a frozen banana, plain greek yogurt, cocoa powder, Cool Whip and a pinch of stevia. There isn’t one flavor in here that overwhelms each other. You can actually taste each ingredient without it hurting the taste of others. The combination of everything is a perfect match, if I say so myself.
This recipe makes four 4 ounce servings and only comes in at 118 calories, which is great for a chocolate pudding. I googled the calories for Bailey’s Irish Cream and I couldn’t come up with the same amount of calories on any site. I used 1.5 oz, and the calories ranged from 96 – 150, so to be safe, I stuck with the 150 when calculating the calories for you. I figured it’s better to be to high then to less. I’m really happy with this pudding and I think you would be too. I know on St. Patty’s Day a lot of folks fill up on Corned Beef and Cabbage, beer and all the wonderful St. Patty’s dishes and would be to full for dessert. But this dessert is light enough to eat, even on a full tummy!! I did!! 🙂
- 1 large banana, frozen
- 1.5 oz Baileys Irish Cream
- ½ tsp. vanilla extract
- ¾ cup Plain Greek Yogurt
- 1 tbsp. unsweetened cocoa powder
- ½ tsp. Stevia or plain sugar
- ¾ cup Cool Whip, Fat Free, divided
- In a blender add all of your ingredients, except for the whip cream and blend until creamy. You may have to scrap down the sides of the blender.
- Pour banana mixture into a bowl and carefully fold in a ½ cup whip cream. Fold until no more white streaks show.
- Pour mixture between four 4oz cups. Top with remaining whip cream. Can be refrigerated before serving or serve right away.
If you’re a Bailey’s Irish Cream fan, here are two more recipes that I made last year that you may like. Please forgive the photo’s, they were taken last year and I am still practicing! 🙂
Bailey’s Chocolate Mint Cookies
Well my Friends,enjoy your day! Only a couple more days till the weekend! Woohoo!! Can you tell I can’t wait? I heard sunshine and in the 70’s. Ahhh, I love Spring!! Well officially it’s still Winter, but it’s Spring to me!
Have a wonderful day!
Toodles,
Jennifer