Joy is not in things; it is in us. ~Richard Wagner
There is joy in so many actions rather than possessions. The joy of listening to a child's laughter and watching his or her face light up with unbelievable glee is richness galore. The joy of making someone's day better because you took the time to give them a smile or lend a helping hand is immeasurable. The joy of sharing a simple pleasure of a fun food with your treasured loved ones...priceless. Here is one you can make ahead or eat warm as well. Who wouldn't find joy in the combination of chocolate, almond and vanilla! Get the spoons ready! Yum!
Chocolate Almond Pudding Dip
1/4 cup Watkins Chocolate Dessert Mix
1/4 cup sugar
1/4 cup water
1 cup skim milk
1/2 cup sour cream
1/2 tsp. Watkins Almond Extract
1/4 tsp. Watkins Vanilla Extract
Combine dessert mix, sugar, water and milk in a medium saucepan; mix well. Cook over medium heat until pudding begins to boil and thicken. Pour hot pudding into a bowl. Let cool slightly; stir in sour cream along with extracts; mix well. Cover surface with plastic wrap and refrigerate four hours or overnight. Serve with graham crackers or fruit.
There is joy in so many actions rather than possessions. The joy of listening to a child's laughter and watching his or her face light up with unbelievable glee is richness galore. The joy of making someone's day better because you took the time to give them a smile or lend a helping hand is immeasurable. The joy of sharing a simple pleasure of a fun food with your treasured loved ones...priceless. Here is one you can make ahead or eat warm as well. Who wouldn't find joy in the combination of chocolate, almond and vanilla! Get the spoons ready! Yum!
Chocolate Almond Pudding Dip
1/4 cup Watkins Chocolate Dessert Mix
1/4 cup sugar
1/4 cup water
1 cup skim milk
1/2 cup sour cream
1/2 tsp. Watkins Almond Extract
1/4 tsp. Watkins Vanilla Extract
Combine dessert mix, sugar, water and milk in a medium saucepan; mix well. Cook over medium heat until pudding begins to boil and thicken. Pour hot pudding into a bowl. Let cool slightly; stir in sour cream along with extracts; mix well. Cover surface with plastic wrap and refrigerate four hours or overnight. Serve with graham crackers or fruit.
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