This Dessert Recipe Is Saving My Diet! | Protein Pudding Recipe

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index.

almond milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Soy milk is often less expensive and widely available.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs provide a richer chocolate flavor with less sugar.

fresh fruit

🥗Healthier: frozen fruit

💰Cheaper: canned fruit

Canned fruit can be more cost-effective and has a longer shelf life.

Start by pouring almond milk into the blender.

Add 1 cup of low-fat cottage cheese to the blender.

Add 2 cups of 0% Greek yogurt to the blender.

Add 1/2 cup of chia seeds to the blender.

Add cocoa powder to the blender for chocolate flavor.

Add 50 grams of chocolate whey protein powder to the blender.

Add a splash of maple syrup for sweetness.

Add a pinch of Himalayan sea salt to enhance the chocolate flavor.

Blend the mixture until creamy, scraping down the sides as needed.

Check the consistency; if too thick, add more almond milk or water to adjust.

Pour the mixture into individual glasses or Tupperware containers.

Cover each container with plastic wrap and secure with a rubber band.

Refrigerate for 2 hours to overnight to allow the pudding to set.

To make whipped cream, chill the whisk attachment and bowl in the freezer.

Pour heavy whipping cream into the chilled bowl.

Add a splash of vanilla extract to the cream.

Add a spoonful of maple syrup for sweetness.

Whip the cream until it reaches a dense, whipped consistency with peaks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens