Low Fat and Dairy-Free Chocolate Pudding
Be sure to use a high power blender - this must be completely smooth. Feel free to add other extracts or even spices to vary the flavor profile. A few drops of orange oil makes a nice variation. Adapted from Maria Emmerich’s Chocolate Protein Pudding.
Servings 2
Calories 193kcal
Ingredients
- 1 pound eggs whites 1 pound carton
- 1 scoop protein powder sugar-free vanilla flavor, such as Jay Robb
- 2 tablespoons cocoa powder
- 1/4 cup cashew milk unsweetened, or coconut or hemp beverage for nut-free, plus more as needed
- 1/2-3/4 teaspoon stevia glycerite or more to taste
- 1 teaspoon vanilla extract or more to taste
- 1/4 teaspoon salt
Instructions
- Lightly scramble the egg whites in a large nonstick pan over medium heat until just set. Set aside to cool for a few minutes.
- Break up the egg whites and transfer them to a blender. Add remaining pudding ingredients and blend until completely smooth, adjusting salt, vanilla, and sweetener, as desired. Add more cashew milk, if desired but the pudding will thicken a bit as it sits. Divide between 2 serving dishes and refrigerate overnight.
Notes
Protein:Energy Ratio: 9.3
Nutrition
Calories: 193kcal | Carbohydrates: 5g | Protein: 38g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 688mg | Potassium: 449mg | Fiber: 2g | Sugar: 2g | Calcium: 23mg | Iron: 1mg