(Photo courtesy of Google images)
I made all of Aidan's baby food when he was a baby and am doing the same for Lucas. It is always a challenge getting enough vegetables in - especially at Aidan's age now. So this cookbook has easy recipes that include purees of vegetables in each recipe. The idea is that you are hiding at least a serving of vegetables in each recipe and you don't even know they are there. I love it! I'm already making the purees for Lucas' food, so I just make a few more to put in our meals. I know a lot of mom's criticize this idea - they say you shouldn't have to hide veggys, that kids should HAVE to eat them and learn to like them...well you go ahead and try to have that fight with my 3 year old and then we'll talk!
Anyway, the recipes range from breakfast, lunches, dinners and desserts...so here is the dessert I made tonight - it was so good and it had squash in it and you would never have known!
I made all of Aidan's baby food when he was a baby and am doing the same for Lucas. It is always a challenge getting enough vegetables in - especially at Aidan's age now. So this cookbook has easy recipes that include purees of vegetables in each recipe. The idea is that you are hiding at least a serving of vegetables in each recipe and you don't even know they are there. I love it! I'm already making the purees for Lucas' food, so I just make a few more to put in our meals. I know a lot of mom's criticize this idea - they say you shouldn't have to hide veggys, that kids should HAVE to eat them and learn to like them...well you go ahead and try to have that fight with my 3 year old and then we'll talk!
Anyway, the recipes range from breakfast, lunches, dinners and desserts...so here is the dessert I made tonight - it was so good and it had squash in it and you would never have known!
Chocolate Peanut Butter Pie
1 1/2 Cups reduced fat honey graham cracker crumbs
3 T margarine or butter
2 C nonfat (skim) milk
1/4 cornstarch
1/3 C sugar, plus 3 tablespoons
1/4 t salt
1 large egg
1 large egg white
1 T vanilla extract
1/2 C yellow squash puree
1 T unsweetened cocoa powder
1/2 C peanut butter creamy
2 T shaved chocolate or chopped peanuts to garnish (optional)
1. Preheat oven to 350. combine graham cracker crumbs and butter. Pour into 9 inch pie plate and press crumb mixture in sides of the plate to form an even crust. Bake for 5 minutes. Set aside to cool.
2. In a large saucepan over medium heat, whisk together milk, cornstarch, 1/3 C of sugar, salt, egg and egg white. Stir occasionally. When the mixture begins to thicken stir constantly to avoid lumps. Turn off the heat when mixture comes to a boil and has reached pudding consistency.
3. Add vanilla and squash to puree. Pour half of the mixture into a medium bowl. Make the peanut butter layer by adding the remaining 3 T of sugar and the peanut butter to one half of the mixture and stirring to incorporate. Add the cocoa powder to the other half of the mixture to make the chocolate layer.
4. Pour the chocolate mixture into the pie crust, then top with the peanut layer. Cover and refrigerate for at least 2 hours before serving.
Enjoy!
