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.
Protein "Pumpkin" Pudding
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Ingredients
- 1/2 cup cold water
- 2 teaspoons unflavored gelatin
- 1/2 cup boiling water
- 1 cup cooked, skinned, and mashed winter squash
- 3/4 ounce vanilla protein powder about 1/4 cup
- 1/4 cup plus 2 tablespoons unsweetened premium coconut milk not lite
- 1 teaspoon vanilla or maple extract
- 1/2 teaspoon pumpkin pie spice
- Dash unrefined sea salt
- 1-3 teaspoons honey or agave nectar or to taste
- 1 tablespoon macadamia nuts or walnuts, lightly toasted and coarsely chopped optional
Instructions
- 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.
Recipe Notes
Nutrition Facts
Protein "Pumpkin" Pudding
Amount Per Serving
Calories 88
* Percent Daily Values are based on a 2000 calorie diet.
| Nutrition Facts Per Serving (1/2 cup): |
| Calories: 88 calories |
 |
| % fat calories: 45 |
|
| Fat: 5g |
|
| Saturated Fat: 4g |
|
| Cholesterol: 3mg |
|
| Carbohydrate: 8g |
|
| Protein: 5g |
|
| Fiber: 2g |
|
| Sodium: 70mg |
