Protein “Pumpkin” Pudding
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Ingredients
- 1/2cup cold water
- 2teaspoons unflavored gelatin
- 1/2cup boiling water
- 1cup cooked, skinned, and mashed winter squash
- 3/4ounce vanilla protein powderabout 1/4 cup
- 1/4cup plus 2 tablespoons unsweetened premium coconut milknot lite
- 1teaspoon vanilla or maple extract
- 1/2teaspoon pumpkin pie spice
- Dash unrefined sea salt
- 1-3teaspoons honey or agave nectaror to taste
- 1tablespoon macadamia nuts or walnuts, lightly toasted and coarsely choppedoptional
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 |
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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 |