High Protein Banana Pudding (18g of protein, gluten-free, egg-free)
Ingredients
- 1/3 cup (40g) whey protein powder (I used vanilla flavored. If using unflavored add 1/4 tsp of vanilla extract for the flavor.)
- 1/3 cup (60g) banana appx. 1/2 of a large banana
- 2/3 cup (160ml/160g) milk (I used dairy, but plan-based should work fine.)
- 1 tsp (3g) corn starch
- 1 tbsp sweetener (optional)
Instructions
- Blend all ingredients in a blender for 5-10 seconds until just combined. Don't blend more than necessary.
- Heat the pudding mixture in a double boiler over medium heat for 5-10 until the pudding starts to thicken. Stir the pudding constantly to prevent uneven thickening.Note: The bottom of the pudding will thicken the first. Focus on stirring the bottom of the bowl predominately.
- Pour the thickened pudding into two glasses. Eat warm or let it cool, then refrigerate. Serve with whipped cream or Greek yogurt for more protein sprinkled with granola.Note: Refrigerating will further thicken the pudding.
- Store in a refrigerator for up to 3 days.
Notes
Nutrition (per serving)
Calories: 152 kcal, Carbohydrates: 15 g, Protein: 18 g, Fat: 3 g, Saturated Fat: 2 g, Polyunsaturated fat: 0 g, Monounsaturated fat: 0 g, Trans fat: 0 g, Cholesterol: 4 mg, Sodium: 18 mg, Potassium: 214 mg, Net carbs: 14 g, Fiber: 1 g, Sugar: 9 g