From the 'Burg to Your Kitchen

For many, a New Year resolution is healthy eating. I admit, I am not the healthiest eater. But I always try in January to eat a little better and to try to cook healthier, too.

Chunky Banana Cream Freeze

Ingredients:

5 medium bananas, peeled and frozen

1/3 cup almond milk

2 Tbsp. coconut

2 Tbsp. creamy peanut butter

1 tsp. vanilla

1/4 cup chopped walnuts

3 Tbsp. raisins

Directions:

Place the bananas, milk, coconut, peanut butter and vanilla in a food processor, cover and process until blended. Transfer to a freezer container; stir in walnuts and raisins. Freeze at least 4 hours before serving.

Malted Chocolate Pudding Cake

Ingredients:

2/3 cup flour

1/3 cup wheat flour

3/4 cup brown sugar

1/4 cup Dutch processed cocoa, plus 2 Tbsp.

2 tsp. baking powder

1 tsp. salt

1 cup Ovaltine

1/2 cup milk

1 large egg white

2 Tbsp unsalted butter, melted

2 tsp. vanilla

1-1/2 cups boiling water

Directions:

Preheat oven to 350 degrees F. Coat a Bundt pan with cooking spray.

Whisk together both flours, 1/2 cup of brown sugar, 1/4 cup cocoa, baking powder and salt in a large bowl.

In a separate bowl, whisk 1/2 cup Ovaltine, egg white, butter, and vanilla until Ovaltine is dissolved.

Stir into the dry ingredients when only a few lumps remain and spread batter in Bundt pan.

Combine the remaining brown sugar with the remaining cocoa and sprinkle over batter. Stir the remaining Ovaltine into the boiling water and pour it over batter.

Bake until the cake springs back lightly touched – 30 to 35 minutes.

Cool 30 minutes on a wire rack. Dust top with powdered sugar.