My Usual Routine…

30 08 2010

my weekly routine is pretty much the same… about friday afternoon I am thinking “what new recipe can I try this weekend” and roughly plan out what i need to use in the fridge in the coming week. I do a lot of my cooking on Saturday or Sunday morning.

So my first recipe of the weekend was espresso jello.. the recipe said “very popular in Japan” which made me think ‘i have never had an asian dessert that has been stellar” but i made it anyway thinking i could use the technique and make weird rogue jellos like pina colada etc.

Espresso Jello

* 2 Tbsp. water
* 2 1/2 tsp. gelatin (next time i would use the whole pkg of KNOX gelatin)
* 1 1/2 cups water
* 1 1/2 tsp. liquid sweetener
* 1 Tbsp. Splenda
* 1/2 cup brewed espresso ( i used water and one pkg. of 3:15 espresso powder)
* 1/2 cup whipping cream (i used milk or fat free cream)

Place the 2 Tbsp. water in a small bowl and sprinkle the gelatin over the surface. Let stand until the gelatin softens.

Heat 1/2 cup of the 1 1/2 cups water in a small saucepan. Do not let it boil. Add the gelatin and stir until it dissolves. Add the sweetener, Splenda, remaining water and espresso. Stir well. Measure out 3/4 cup of the espresso mixture into a small bowl. Add the cream to the remaining mixture. Stir well and pour into 4 small dessert dishes. Place both mixtures into the fridge to chill for at least 4 hours.

done and indeed, it did set ! Hurray !! Ken says this jello is a “kick in the groin good” and that it packs a great espresso hit. He said it was a “do over”

I made up some chocolate pudding cups.. these things are great in a pinch, they satisfy your chocolate craving and are not terrible for you. I bump ours up with a little Peanut butter powder so the whole thing tastes like a bowl of reese peanut butter cups… who DOESNT want to eat that??

Reese Peanut Butter Pudding

1 pkg of jello brand sugar free instant pudding
2 cups milk
4 tbsp PB2 powder
four Glad 1/2 cup containers with lids

Mix the jello pudding with 4 tbsp PB2 and add milk. Whisk until everything is dissolved and then pop the lid on the container. SHAKE for a minute so the pudding thickens up.

me shaking my pudding.. pour into four 1/2 containers and pop in the fridge. easy peasy

Nutritional on these depends on what sort of milk you use, we use 1% milk:
107 Calories, 11g Carbs, 2.7 grams fat, 7 gram protein

Tonight we are having coleslaw and Buffalo chicken wings.. so i make sure i post these recipes tomorrow.

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