Kabocha Pudding – Meatless Monday Dessert

I’m sorry I don’t have a meatless entrée for you all today but I had a busy weekend doing some spring cleaning, including a yard sale on Saturday, and getting things ready around the house for some very special guests this week – my Mom and Dad! They are coming to visit us from Ontario.  We are super excited as we haven’t seen them since our wedding last August. So please bear with me in the following week or two as I may not post as frequently but I’ll be sure to include some good eats/recipes from their visit!

I recently tried out a muffin recipe that called for kabocha, afterward I was left with all this kabocha that I had to use up. Now, I know you’re probably thinking “Why aren’t you sharing the muffin recipe!?” Well, hold your horses, I will post that one too. I was just more excited about the pudding!!

I’ve had my fair share of squash before in all different varieties, but this is the first time I’ve cooked kabocha.  Kabocha is a Japanese squash with a natural sweet flavor.  It has a similar texture and flavor as pumpkin and sweet potato combined. It is very rich in beta carotene! The human body converts beta-carotene into vitamin A which is good for our skin, mucus membranes, immune system, and overall eye health.

Kabocha in all its glory!

Kabocha in all its glory!

I stumbled across a recipe that a fitness model used for when she was craving sweets. She would blend cooked sweet potatoes, protein powder, olive oil and cinnamon. I thought I could try something similar since kabocha tastes much like sweet potatoes.  Here is my version…photo 2(9)
Kabocha Pudding

Makes 3 servings

2 1/2 cups kabocha, cooked and mashed
3/4 cup unsweetened apple sauce
1 scoop chocolate protein powder (vanilla would also be great but I just ran out!)
1/4 cup almond milk (depending on your desired consistency, you may need to add more milk)
Cinnamon (I just sprinkle it in, add as much or little as you like!)
5-7 drops liquid stevia (you could also use honey or maple syrup)

Blend all ingredients in a blender, chill for at least an hour and serve. Sprinkle more cinnamon on top or even brown sugar!

I will definitely be making this again. I think I’ll also try it with sweet potatoes. Have you ever made a delicious dessert from squash??

Nutritional info for 3 scoops 🙂
103 Calories, 15g Carbs, 1g Fat, 9g Protein, 9g Sugar, 33mg Sodium

4 Comments

  • Dad April 29, 2013 at 10:19 am

    Not sure how many of “my” recipes will make your list, we may have to adapt them to a healhtier version, but you know how open I am with cooking…We are super excited for the visit, love you, Dad xo.

    Reply
    • thehappyhealthfreak April 29, 2013 at 11:13 am

      I can’t wait!! We can tweak a few or not, heck, it is vacation right?!

      Reply
  • SheCallSMeTheHobbit October 27, 2015 at 5:58 pm

    You are my hero!!

    Reply

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