Diane Piazza
Helping you elevate your nutritional health quickly                                      Call me at (201) 264-5411

My Pumpkin Spice Pudding recipe below was posted on CleanPlates.com.  Check it out!

Say 'Yes' to Dessert

Desserts that are full of vitamins and minerals and are good for you!

Frozen Banana Treats

Makes 18

This simple treat was inspired by my mother-in-law, whose frozen banana and peanut butter slices were surprising!

2 bananas

1/4 cup smooth peanut butter

2 ounces dark chocolate, melted

1/8 cup honey

1/8 cup shredded coconut

1/8 cup walnuts, finely chopped

Peel bananas and slice into 1/4" slices, on the diagonal. 

Spread chocolate on six pieces and peanut butter on another six pieces.  Spread honey on three pieces and sprinkle with nuts.  Press three pieces into the shredded coconut.  Place in a large rectangular glass container and freeze.  Serve frozen.



Pumpkin Spice Pudding

Serves 6

This pumpkin pudding is delicious and requires no cooking. It is gluten-free, dairy-free, egg-free and soy-free.


2 15-ounce cans organic pumpkin

3/4 cup extra virgin coconut oil, warmed just to liquid consistency

2/3 cup pure maple syrup

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon sea salt

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

In the jar of a blender, mix the pumpkin, coconut oil, maple syrup, cinnamon, ginger, salt, nutmeg, and cloves. Blend on high speed for one minute. Scrap down the sides of the blender jar and blend again for one more minute.

Pour the pumpkin mixture into parfait glasses, cover with plastic wrap and refrigerate for at least three hours.

Keep the pudding refrigerated until just before serving. Will keep for a couple of days covered in the refrigerator.

Garnish with whipped cream of your choice & a sprinkle of cinnamon.