The Blender Girl's pineapple-ginger lemonade and key lime pudding

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By Christina O'Haver By Christina O'Haver

PHOENIX -- Tess Masters, author of "The Blender Girl" cookbook, shared a couple of her healthy recipes with 3TV.

Pineapple-Ginger Lemonade

Serves 2

-2 cups (480ml) water
-1/2 cup (120ml) freshly squeezed lemon juice, plus more to taste
-3 cups (480g) diced ripe pineapple, plus more to taste
-1 tbsp. minced ginger
-2 tbsp. agave nectar, plus more to taste

Throw all of the ingredients into your blender and blast on high for about one minute, until well combined. Tweak flavors to taste (you may want more lemon juice, pineapple or agave nectar). Strain through a fine-mesh sieve or nut milk bag, chill, and serve.

Key Lime Pudding

Serves 4

-1/3 cup (80ml) light agave nectar, plus more to taste
-1/2 cup (120ml) freshly squeezed lemon juice
-1/2 cup (120ml) freshly squeezed lime juice
-2 ripe avocados, pitted and peeled (see note below)
-2 cups (285g) chopped bananas (about two bananas)
-1 tsp. finely grated lemon zest
-1 tsp. finely grated lime zest

Throw all of the ingredients into your blender and puree on high for one to two minutes, until well combined. You may need to stop your machine and scrape down the sides of the container to ensure everything is incorporated evenly. Tweak the sweetener to taste. Divide the pudding among four serving glasses and chill in the fridge for about three hours to thicken. Serve the same day, chilled, to avoid oxidation.

Note: This pudding works best with ripe avocados that don't have any brown discolorations. Overripe or bruised avocados detract from the taste.