Chocolate Avocado Pudding with BSCAH Honey

On Monday at the Stomp Out Obesity class, we talked about the health implications of eating too much sugar. Did you know that the average American eats 20 more pounds of sugar per year than we did in 1970? The amount that we eat now is equivalent to an astounding 6 cups of sugar per week! Eating excessive amounts of sugar is associated with a host of health problems, including obesity, diabetes, high blood pressure, and heart disease.

The students from Eagle Scholars Academy learned how to make this recipe for chocolate pudding, which is a tasty dessert without so much added sugar! Instead of refined sugar, the recipe uses honey, which contains other beneficial nutrients and may have anti-inflammatory properties. The recipe requires no cooking, and also uses lowfat milk and avocados to cut back on unhealthy fat. It may sound strange, but the boys tried it and really enjoyed it! We hope that you will, too!

Chocolate Avocado Pudding

2 very ripe avocados, peeled and chopped

1 very ripe banana, peeled and chopped

1/2 cup cocoa powder

1/3 cup agave syrup (honey or pure maple syrup works too)

1/2 cup low-fat milk

2 teaspoons vanilla extract

 Add all ingredients to a blender. Start the blender on low and increase the speed to high.  Scrape down the sides and bottom halfway through to ensure the pudding is smooth.  Enjoy immediately or refrigerate for up to 2 days.

This makes about 4, ½ cup servings.