The Guilt Free Protein Pudding I Eat Almost Everyday

Greek yogurt

🥗Healthier: silken tofu

💰Cheaper: regular yogurt

Silken tofu provides a creamy texture with fewer calories.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is nut-free and often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: oat milk

Oat milk is often cheaper and provides a similar texture.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cacao nibs

Cacao nibs are less sweet and lower in sugar.

Start with 3/4 cup (170 G) of plain non-fat Greek yogurt in a bowl.

Add 1 scoop (25 G) of unflavored whey protein powder to the yogurt.

Mix the yogurt and protein powder until well combined, even if it looks lumpy at first.

Add 1 and 1/2 tablespoons (8 G) of Dutch processed cocoa powder to the mixture.

Stir in 3/4 tablespoon (15 G) of honey for sweetness.

Add an optional splash of vanilla extract and mix until smooth and creamy.

Refrigerate the pudding for about 10 minutes to chill and firm up.

For the vanilla pudding, start again with 3/4 cup (170 G) of Greek yogurt and 1 scoop (25 G) of whey protein powder.

Mix until combined, adding 3/4 tablespoon (15 G) of honey and 1/2 teaspoon (2 G) of vanilla extract.

Mix until smooth and creamy, noting that this pudding will be less thick than the chocolate version.

Refrigerate the vanilla pudding for a bit to help it firm up and enhance the flavor.

For meal prep, multiply the ingredients by five: 3 and 3/4 cups (750 G) of Greek yogurt, 5 scoops (125 G) of whey protein powder, and 7.5 tablespoons (40 G) of cocoa powder.

Add 3 and 3/4 tablespoons (75 G) of honey and 1 and 1/2 teaspoons (5 G) of vanilla extract to the large bowl.

Mix all ingredients thoroughly until well combined and smooth.

Scoop the pudding into meal prep containers, aiming for about 219 G per container.

Refrigerate the containers to allow the puddings to thicken up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens