So…while you guys are working hard on your Bariatric Foodie Pledge goals for week one, I thought I’d post this little tutorial since one of my recipes this week requires protein pudding.
Many bariatric companies sell protein pudding mixes, which always makes me shake my head. It’s so easy (and way cheaper) to make it yourself!
Let’s go over how you make vanilla protein pudding.
Nik’s Vanilla Protein Pudding
- 16 oz. milk (so there’s been some debate about whether you can use other milk besides cow’s milk. I’ve always been told traditional instant pudding won’t set with soy or almond milk – and the global collective brain…er…Google…seems to agree – and a Foodie below in the comments tried almond milk and it did not set. So…while you may use whatever type of milk you want, my official suggestion is cow’s milk of some sort. I believe you CAN use Lactaid if you are lactose intolerant)
- 2 scoops protein powder (I used this)
- 1 box (1.5 oz) nonfat, sugar-free vanilla pudding mix
Get out your blender (I’ll wait). If you’re using a big pitcher blender, pour both cups of milk and both scoops of protein into the blender and blend until smooth (About 45 seconds. Also, it may be slightly bubbly but don’t worry about that). If you, like me, have a Magic Bullet blender, you have to do it one cup at a time.
Once your protein and milk are blended, transfer the mixture to a large bowl and add your pudding powder.
Using a hand mixer on low speed, mix in pudding until fully incorporated (about 90 seconds). The pudding will be mostly set when you’re done. If you’ve mixed your milk/protein well, there should be no lumps! Refrigerate one hour before serving. (NOTE: My wonderful Foodie Friend, Taz, says she simply adds the pudding powder to her blender. Whichever way works, go for it! From my perspective what works about this process is mixing the lumps out of the protein with the milk BEFORE adding the pudding powder.)
This makes about 6 – 8 servings of pudding, depending on how much you can eat. If you have more than you think you can eat right away, no worries! Break out the old popsicle molds and make protein pudding pops! They keep in the freezer for a few weeks and make a nice “faux-naughty” treat.
If you’re adventurous, you can add different things to flavor this up. In the past I’ve added a splash of Davinci sugar-free Butter Rum syrup for a faux-boozy pudding. I’ve done Davinci Chai Tea Concentrate for an exotic chai pudding. I’ve even added green tea powder to make green tea pudding. The possibilities are endless.
Just remember, if you’re using flavor additives, add them to the protein/milk mixture in the blender BEFORE adding the pudding powder.