Protein "Pumpkin" PuddingStaff | Delicious Living
- Calories per serving: 88
Makes about 2 1/4 cups / You can assemble this dairy-free, kid-friendly pudding in minutes, especially if you’ve stocked up on frozen, organic winter squash. (Canned pumpkin will work in a pinch.) Look for unsweetened, sulfite-free coconut milk in natural foods stores—it’s rich in healthy lauric acid. Pour unused coconut milk into a jar, cover, refrigerate, and use within five days, or freeze in ice cube trays.
- Place cold water in a small saucepan. Slowly sprinkle gelatin over water. Warm over low heat until gelatin dissolves, then stir. Cover, remove from heat, and let stand 2 minutes. Transfer to a blender or food processor, cover, and blend on low until frothy, about 30 seconds.
- Add boiling water, squash, protein powder, coconut milk, vanilla or maple extract, pumpkin pie spice, and salt. Cover and blend until smooth, stopping to scrape sides with a spatula. Taste and adjust sweetness with honey or agave nectar, and blend again.
- Pour into two 10-ounce small containers with lids. Chill for at least 4 hours, until firm. Before serving, garnish with nuts, if desired. Use within 4 days.
|Nutrition Facts Per Serving (1/2 cup):|
|Calories: 88 calories|
|% fat calories: 45|
|Saturated Fat: 4g|