Morning Inspiration…Eating lunch doesn’t have to look like the traditional salad with a side of chicken breast and a little fruit. Why not have several sliced veggies with hummus and some almonds or walnuts? For dessert you could try sliced strawberries with a tablespoon (or two) of nutella. Yum!! The combos are endless…celery and peanut butter, apples with greek yogurt. Have fun with your lunch!-blackwomendoworkout
IN HONOR OF MY MOTHERS 55TH BIRTHDAY…HER FAVORITE IS BANANA PUDDING SO WHY NOT MAKE IT IN A CAKE!!!!
2 sticks butter, softened
1 3/4 cups sugar
3 eggs + 2 egg whites
3 tsp vanilla
3 cups all-purpose flour
3 1/2 tsp baking powder
One 1.34oz box instant, sugar-free banana pudding mix
1 cup milk
Filling: Whisk together the following ingredients and refrigerate until assembling cake (~10minutes).
One 1.34oz box instant, sugar-free vanilla pudding mix
1 1/4 cups skim milk
1 cup Cool Whip (or whipped cream)
To brush on layers: Mix together the following:
1 Tbsp sweetened condensed milk
1 Tbsp skim milk
You’ll also need:
2-3 medium ripe bananas
3-4 cups Cool Whip for frosting
Step 1: Make the cake
Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom only with parchment paper. Cream butter and sugar until light and fluffy. Slowly beat in eggs and egg whites, one at a time. Beat in vanilla until well combined.
In a separate bowl, combine flour, baking powder, and pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don’t over mix!
Stir in milk until combined. Divide batter and pour into pans. Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.
Allow cake to cool 15 minutes in pan. Loosen and remove from pan. Allow to cool another 1-2 hours on a wire rack.
Step 2: Begin layering
Level each cake. Place first layer on cake plate. Brush with a little milk mixture.
Line banana slices on top of cake. Spread 1/3-1/2 of the filling mix on top of bananas.
Place next cake layer on top of filling. Repeat with milk mix, filling, and final layer.
Step 3: Frost
This is the fun part. Frost with Cool Whip and decorate as you wish. I crushed some mini Nilla wafers and spread on top. Then used the wafers along the sides.
Whew! Sounds super complicated, but it was simple to make. You may also want to put some Nilla wafers in between the layers. You know, if you’re feeling extra fancy and decadent.
Very important!!: Store this cake in the fridge
Recipe courtesy of:http://littlebitsweet.co/2013/07/31/banana-pudding-cake/
- 1/2 cup rolled oats
- 1/2 cup whole-wheat flour
- 1 tablespoon ground flax seed
- 2 teaspoons baking powder
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 egg, separated
- 3/4 cup skim milk
- 1/4 cup mashed banana
- 1 tablespoon canola oil
- Vegetable oil cooking spray
- 3/4 cup nonfat plain Greek yogurt, divided
- 1 1/2 cups sliced strawberries, divided
- 3 tablespoons sliced almonds, divided
- 6 teaspoons maple syrup, divided
Heat waffle iron. In a blender, process oats until flour like in texture. In a bowl, combine oats with flour, flaxseed, baking powder, pumpkin pie spice and salt. In a second bowl, beat egg white until stiff peaks form. In a third bowl, mix milk, banana, oil and egg yolk. Gently stir milk-banana mixture into dry ingredients; gently fold in egg white until just combined. Coat waffle iron with cooking spray; pour 1/3 cup batter onto iron, and cook until waffle is crispy and pale gold, about 4 minutes. Repeat twice. Top each waffle with 1/4 cup yogurt, 1/2 cup strawberries, 1 tbsp almonds and 2 tsp syrup.
364 calories per waffle with toppings, 12 g fat (2 g saturated), 52 g carbs, 7 g fiber, 18 g protein
Recipe Courtesy of Self….http://www.self.com/fooddiet/recipes/2012/02/whole-grain-waffles-with-strawberries-and-almonds