Talenti Gelato Layers are one of the most eye-catching products in the ice cream aisle. In their clear, pint-sized plastic containers, we can see the components stacked on top each other as if we’re looking at a cross section of a dessert planet.

Two of the newest varieties are Banana Caramel Crunch and Lemon Berry Pie.

Banana Caramel Crunch’s layers include banana pudding gelato, pie crust pieces, dulce de leche, more banana pudding gelato, and more pie crust pieces. Lemon Berry Pie features lemon gelato, graham pieces, blueberry sauce, a second lemon gelato layer, and pie crust pieces.

There’s definitely banana flavor in the Banana Caramel Crunch, but as for caramel and crunch, it’s a bit lacking. The creamy base is excellent, and I’d be happy if Talenti offered it its own pint. It has a mild flavor and is not as sweet as a ripe banana.

When the gelato, dulce de leche, and pie crust are in one spoonful, it tastes like…bananas. To be more specific, the caramel seems to add something to the gelato’s flavor to make the two taste like something that reminds me of a banana that’s still a little green. As for the “crunch” part, the pie crust pieces are as soft and silent as the rest of the dessert. So feel free to eat this next to your sleeping loved one.

As I was eating the Lemon Berry Pie one, I kept thinking it tastes like a dessert other than pie — lemon cheesecake. Although, isn’t a cheesecake technically more a pie than a cake? Ugh. No time to sit and ponder about that because this review won’t write itself.

Anyhoo, it seems as if the tanginess from the blueberry sauce and the lemon gelato create a tang that’s similar to cheesecake. The graham cookies and pie crust don’t enhance the pint’s flavor, and they also don’t provide contrasting textures with the other ingredients.

Look, I ate both easily without any regard for weight gain or guilt because they’re tasty. But I felt the gelato’s flavor dominated both pints, and I wish the dulce de leche and blueberry sauce stood out more. I guess it also doesn’t help that there are two base layers in each pint and a thin amount of sauce. Also, I would’ve liked something that provided a crunch. But if you love banana or lemon, which aren’t too common in the ice cream aisle, it’s worth a purchase.

DISCLOSURE: I received free samples from Talenti/Unilever. Doing so did not influence my review in any way.

Purchased Price: FREE
Size: 1 pint
Purchased at: Received from Talenti (sold wherever Talenti products are sold)
Rating: 6 out of 10 (Banana Caramel Crunch), 6 out of 10 (Lemon Berry Pie)
Nutrition Facts: (2/3 cup) Banana Caramel Crunch – 280 calories, 11 grams of fat, 7 grams of saturated fat, 0 grams of trans fat, 60 milligrams of cholesterol, 75 milligrams of sodium, 41 grams of carbohydrates, less than 1 gram of fiber, 32 grams of sugar, and 5 grams of protein. Lemon Berry Pie – 250 calories, 11 grams of fat, 7 grams of saturated fat, 0 grams of trans fat, 40 milligrams of cholesterol, 95 milligrams of sodium, 36 grams of carbohydrates, 0 grams of fiber, 28 grams of sugar, and 4 grams of protein.

The post REVIEW: Talenti Gelato Layers Banana Caramel Crunch and Lemon Berry Pie appeared first on The Impulsive Buy.

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It’s only been two days since the Vegetarian Challenge ended, but my stomach is already like, “Whoa girl, take it easy. I thought I told you before not to change things up so suddenly!” Fair enough, stomach. Here is some high-fiber bean-filled goodness to make it up to you. I saw that tempeh was on sale today, so I took the opportunity to make this recipe for Sesame Tempeh Bowls that I’ve had waiting in the wings. 

This is basically the same recipe as my Easy Sesame Chicken, but it’s even easier because I didn’t bother coating the tempeh in any sort of egg wash. Just a quick simmer in water to plump it up, then the sauce goes in, and you’re DONE. If you’re looking for the easiest of easy meal preps, this is it.

Sesame Tempeh Bowls

What is Tempeh?

Tempeh is a compressed cake of fermented soy beans. It sounds a little weird, but I promise it’s awesome. It has a fairly neutral taste (a slight bitterness, if anything) and it absorbs the flavor of whatever sauce you pour over top. It’s a fantastic source of plant-based protein, fiber, and other nutrients, and has a much more firm texture than tofu. Because it is more firm, I find it works better than tofu for stir fry.

Frozen Broccoli is My Friend

I used frozen broccoli florets for these bowls because they’re just so easy. I simply let them thaw and add them to the bowls. Frozen broccoli is blanched before freezing, so they’re already partially cooked. They’ll finish cooking when I reheat my meal prep. If you prefer to use fresh, simply steam or boil them for a few minutes, or just until al dente.

Step by Step Photos

Begin by making the sesame sauce. In a medium bowl stir together 1/4 cup soy sauce, 2 Tbsp water, 1 Tbsp sesame oil, 3 Tbsp brown sugar, 1 Tbsp rice vinegar, about 1 tsp grated fresh ginger, 2 cloves of garlic (minced), 1 Tbsp sesame seeds, and 1/2 Tbsp cornstarch. Stir them together until the cornstarch is dissolved, then set the sauce aside.

Cut the brick of tempeh into 8 squares, then cut each square diagonally into triangles…

Then turn each triangle on its side and slice it in half to make two thinner triangles. You want thin pieces to get the sauce to tempeh ratio right.

Place the tempeh in a large skillet and add 1/2 cup water. Place the skillet over medium-high heat and let the tempeh simmer until all of the water is evaporated (about 5-8 minutes). Flip the tempeh a couple of times as it simmers. Simmering the tempeh makes it a bit more tender.

Once the tempeh has simmered and all of the water has evaporated, turn the heat down to medium and add the sesame sauce.

The sesame sauce will begin to thicken as it heats, so stir the tempeh in the sauce for 1-2 minutes, or just until thickened. Remove the skillet from the heat as soon as it has thickened or else the water will continue to evaporate and the sauce will become too thick.

Now you have delicious sesame tempeh that only took about 10 minutes!

To build the bowls place one cup cooked rice in each dish and top with 1/4 of the sesame tempeh and the sauce. Add 1/4 of the broccoli florets on the side, and sprinkle a few sliced green onions over top. Finished!

I packed mine up in meal prep containers for the week! You can find these Pyrex 3-cup Rectangle Glass Meal Prep Containers in my Amazon Shop.

The post Sesame Tempeh Bowls appeared first on Budget Bytes.

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