I have seen multiple protein pudding recipes, but never was inspired to make it because I’m basically too lazy. But I’m branching out in the kitchen today, care of Sam the awesome Aussie, to whom I introduced you last week. This one is super easy and a sweetly satisfying, yet clean option for those times when ya just need a little somethin’.
I personally used it as a meal replacement today because it was very rich and filling. I’d also consider it for a dessert substitute when I my sweet tooth is aching. Although it’s more calories than I’d add to my dinner on a regular basis, it’s a great option to battle the typical junk food that sometimes gets inadvertently tacked on post-meal as the result of an intense craving!
Sam sent this recipe almost a month ago, and I regret not trying it sooner – my only hang up was getting the gelatin, which isn’t something I usually have on hand. You can find this stuff anywhere, so now I’ll stock it :). According to Sam, similar prepackaged offerings in Sydney carry a hefty price tag along with a less than wholesome ingredient lists. She flexed her massive mind muscles and figured out how to create a healthy version and then was generous enough to share the recipe and photos. Thank you kindly Sam, and please jump in here if I forgot or screwed something up!
– 30 grams Protein Powder (whatever flavor you like) – generally about 1 scoop, but I measured mine on the food scale to be sure.
– 200 ml Unsweetened Almond Milk (you can use soy or any other milk you like. I just use almond because it tastes better and has only 30 cal per serving) – that’s about 3/4 cup
– 5 grams Plain Gelatin – 1 individual envelope
– 1 tbl Sweetener – depending on the taste of your protein, this will vary. I actually used none
– Cinnamon to taste
HOW IT’S MADE
Heat the milk in a plate or shallow bowl in the microwave for around 1 and a half minutes (should be hot but not to the extent that your finger burns if you test it).
Add protein, gelatin and sweetener. Stir, stir and keep stirring until you’re rid of the lumps. Sprinkle the cinnamon on top.
Put in the fridge for about 2 hours or until it becomes thick. Take a peek after an hour, mind was set up by then.
Sam mentioned that she usually prepares hers before starting dinner so she can enjoy it afterward. She also suggests adding some PB2 or natural peanut butter to the pudding for a nutty flavor. I have never tried the PB2, but have great things from a few of you readers out there. Her other add-ons include sultanas (who knew?), sunflower seeds, berries…or whatever tickles your fancy.