Protein "Pumpkin" Pudding
Staff | 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.
Directions
- 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 |
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| % fat calories: 45 |
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| Fat: 5g |
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| Saturated Fat: 4g |
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| Cholesterol: 3mg |
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| Carbohydrate: 8g |
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| Protein: 5g |
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| Fiber: 2g |
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| Sodium: 70mg |
