Avocado Pudding Recipe

Crohn’s disease-friendly, ulcerative colitis-friendly, SCD diet-friendly, vegetarian-friendly

This simple dessert recipe is a staple in my home. My husband has quite a few dietary limitations due to his Crohn’s disease, so having a recipe with only a few ingredients is a must. Not only will this recipe satisfy a sweet tooth, but it’s super quick and easy. In literally 6 minutes, you can create a fun  and tasty dessert!

Nutritional Benefits at a Glance

–       Avocados are a good source of healthy fats, as well as folate, magnesium, potassium, vitamins B2, B3, B5, B6, C, E, and K.

–       Bananas are a good source of potassium, magnesium, copper, manganese, vitamins B6, and C.

–       Honey can be easier to digest for those with gut-related autoimmune diseases

People who need to follow a low-fiber diet should be aware that avocados and bananas contain some dietary fiber.

Additionally, people with diabetes should be aware that even though honey is a natural sugar, it will still cause blood sugar levels to increase.

Avocado Pudding Recipe

Avocado Pudding

Danielle Gaffen, MS, RDN, LD
This quick, easy, and healthful dessert has just four ingredients!
Prep Time 5 mins
Cook Time 1 min
Course Dessert
Servings 4 Servings

Equipment

  • food processor or high-speed blender

Ingredients
  

  • 2 large avocados
  • 4 tsp vanilla extract
  • 2 medium bananas preferably ripe with spots
  • 2 Tbsp honey

Instructions
 

  • Blend ingredients together.

Notes

 
Enjoy immediately after blending for optimal green color (avocados naturally oxidize when exposed to air, reducing green color).
Tangerine slices were added to photo for a pop of color. Note that adding tangerine slices will add additional fiber to recipe.
Keyword Crohn’s disease-friendly, SCD diet-friendly, ulcerative colitis-friendly, vegetarian-friendly

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About the Author

Danielle Gaffen, MS, RDN, LD

Danielle Gaffen, MS, RDN, LD

Understanding the link between nutrition and gut disease prompted me to obtain my master’s degree in Nutritional Sciences at San Diego State University and become an IBD Registered Dietitian Nutritionist. Now I work with people who have Crohn’s and colitis who are struggling with confusion around what to eat. My favorite part is helping them to build confidence to eat without fear while managing their symptoms.

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