Mounds Of Protein Pudding Recipes

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PROTEIN PUDDING - CHOCOLATE OR VANILLA!



Protein Pudding - Chocolate or Vanilla! image

This protein pudding is thick so it sticks with you for a while, only uses 4 ingredients, and can be ready in just a few minutes!

Provided by Jennifer Banz

Categories     Breakfast     Dessert

Time 5m

Number Of Ingredients 6

3/4 cup Water or Almond milk
1 Serving Whey Protein powder (Click here to see my favorite on Amazon)
1.5 Tablespoons Chia Seeds
1 Tablespoon Cocoa powder (optional if making chocolate pudding)
1 Tablespoon Sugar free Chocolate Chips (Click here to see my favorite brand on Amazon) (optional)
Flaked sea salt, (optional)

Steps:

  • Add all ingredients to a blender jar or magic bullet, making sure to add the liquid first. Blend 30 seconds.
  • Serve immediately or let chill in the refrigerator for 1 hour.
  • Top with chocolate chips and flaked sea salt

Nutrition Facts : Calories 312 kcal, ServingSize 1 serving

MOUNDS OF PROTEIN PUDDING



Mounds of Protein Pudding image

Mung beans are one of the most cherished foods in ayurveda, a wholistic system of medicine from India. Mung beans are very nourishing, while being relatively easy to digest. People who are recuperating from illnesses are often recommended a combination of rice and mung beans, because they are very nutritious but not hard to digest. Together with rice, mung beans form a complete protein. Combine with coconut milk, a traditional ingredient used with mung beans, and cocoa, you have a fluffy pudding that tastes like a Mounds bar but packs a real protein punch. Here's a delicious way to get more protein in your diet!

Provided by Cathleen Colbert

Categories     Dessert

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 13

1/8 cup short grain brown rice, not instant
1/2 cup water
3 eggs
1/4 cup honey
3 tablespoons butter, melted
3 tablespoons cocoa
2 tablespoons flour
1 teaspoon vanilla
1/4 teaspoon salt
3/4 cup buttermilk
3/4 cup coconut milk
1/4 cup hulled split mung beans
1/4 cup coconut (optional)

Steps:

  • In a saucepan with a tightly fitting lid, combine the rice and water.
  • Bring to a boil, cover and reduce heat.
  • Simmer for 40 minutes until tender but with a little bite.
  • Drain if necessary.
  • In a large bowl, beat eggs and honey until light yellow and fluffy.
  • Add melted butter, vanilla, cocoa, salt and flour.
  • While still mixing, slowly add add buttermilk and coconut milk.
  • Put mung beans, cooked rice and coconut (if desired) in a deep ovenproof casserole.
  • Pour cocoa mixture over the beans and rice and mix well.
  • Bake at 350 degrees for 1 hour.
  • Serve warm or cold.

Nutrition Facts : Calories 197, Fat 11.2, SaturatedFat 7.5, Cholesterol 82.1, Sodium 167.8, Carbohydrate 19.3, Fiber 1.7, Sugar 10, Protein 6.1

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