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Pecan and Pistachio Date Pudding

Pecan and Pistachio Date Pudding
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WebMD Recipe from

  • 1 1/4 cups
    almond milk
  • 1 3/4 tablespoons
  • 1 1/2 cups
  • 1 1/2 teaspoons
  • 1/2 teaspoon
  • 1/4 cup
  • 1/4 cup
  • 1/4 cup
    fresh mint leaves, very finely chopped
  • large bananas
  1. Lay the dates on a flat surface. Gently remove pits and slice thin. Set aside.
  2. Peel the bananas, slice each banana in half, then slice each half into thin slices approximately 1/4 inch thick.
  3. In a medium sized mixing bowl, combine almond milk and stevia with an electric mixer until stiff peaks are formed.
  4. Slowly add bananas, dates, cumin and cinnamon to the almond milk mixture. Mix well until combined.
  5. Meanwhile, in a food processor, combine pecans and pistachios; process until smooth.
  6. Spoon pecan mixture atop banana mixture; place into the refrigerator for 1 hour or until ready to serve.
  7. Serve chilled with a sprinkle of mint shavings.
  8. Enjoy!
Nutritional Information

Makes: 5 servings
  • Calories234
  • Carbohydrates37.3 g
    • Dietary fiber5.1 g
  • Cholesterol6 mg
  • Fat9.3 g
    • Saturated fat2.0 g
  • Sodium29 mg
  • Protein5 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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