Pistachio Pudding

Pistachio Pudding

Ingredients:
8 drops liquid stevia
1 tablespoon sugar-free pistachio syrup

Directions:
1⁄ cup crushed pistachios
2
Pop Some Pistachios
One-half cup of pistachios provides 5 percent of your copper needs for the entire day. Copper is an
essential trace mineral that plays an important role in metabolism and the formation of red blood cells.
1. Beat cream cheese in a medium bowl until light and fluffy, about 2 minutes. Add
whipping cream and beat until smooth.
2. Beat in stevia and pistachio syrup.
3. Stir in crushed pistachios.
4. Refrigerate until firm, about 45 minutes to 1 hour.
5. Serve chilled.
Mint Chocolate Chip Ice Cream
When you hear the words “ice cream,” avocados may not be the first thing that
comes to mind, but they give this recipe a rich, creamy texture and you won’t even
be able to taste them.
Ingredients
Serves 2
2 large ripe avocados
1 (13.5-ounce) can full-fat coconut milk
1⁄ cup granulated erythritol
2
1 teaspoon vanilla extract
1⁄ teaspoon peppermint extract
2
2 squares 90% dark chocolate
Mint leaves (optional)
No Ice-Cream Maker? No Worries!
Even if you don’t have an ice-cream maker, you can still enjoy this ice cream. Pour the mixed ingredients
in a stainless steel bowl and put in the freezer for about 20 minutes. Once the edges of the mixture start to
freeze, whisk the mixture rapidly until smooth and creamy. Repeat this every 20–30 minutes until ice
cream forms.
1. Cut avocados in half and scoop out flesh into a medium steel mixing bowl. Add
coconut milk and beat until smooth. Add granulated erythritol, vanilla extract, and
peppermint extract. Beat until smooth.
2. Grate chocolate with a handheld grater and fold shavings into cream mixture.
3. Pour liquid into an ice-cream maker, following manufacturer’s instructions.
4. Garnish with mint leaves if desired. Serve frozen.