Protein Pumpkin Pudding
I’ve been working on prioritizing my protein lately to help build strength and muscle and keep me satiated which helps with mindless snacking. when I was craving a sweet treat recently with the onset of autumn, I decided to combine my *favorite vanilla yogurt* with vanilla protein powder, pure pumpkin puree, a few fall-inspired flavorings and a crunchy crumble added to the top for texture.
These protein pumpkin pudding ingredients transform into a luscious and creamy pudding-like texture and is best served ice cold straight out of the refrigerator. You’ll conquer the sweet craving but will also keep your blood sugar regulated without a sugar crash. enjoy with my creamy dreamy protein bulletproof latte and you’ll be in protein-rich bliss. it’s fall, y’all!
protein pumpkin pudding ingredients:
- vanilla yogurt: I am obsessed with the clean ingredients in culina brand yogurt. It’s dairy free and has wonderful probiotics to help maintain a healthy gut. Many yogurts have unnecessary chemicals, artificial sweeteners and strip away the “good,” fat- this is a wonderful choice that kiddos will also love. The bourbon vanilla flavor isn’t too sweet, and has a nice classic tang.
- pure pumpkin puree: make sure to check that there is only one ingredient- pumpkin.
- vanilla protein powder: this is a simple addition to stir in for added protein and blood sugar stabilizing benefits.
- maple syrup: just a touch- to help amplify our pumpkin spice flavors.
- pink Himalayan salt: this is an integral ingredient as salt doesn’t necessarily make sweets salty, but helps balance and enhance flavors.
- autumn spices: a convenient pumpkin spice blend typically contains warming autumn spices such as nutmeg, cardamom, cinnamon, ginger and clove.
- cookie garnish: we all love a little texture and crunch especially with a creamy smooth dessert. I love using the siete Foods Grain-Free Mexican shortbread cookies or a gluten-free gingersnap would be lovely, as well.
other ways to serve this:
This pumpkin pudding is lovely as-is but you can also mix it up with these serving ideas:
- freeze in ice molds for creamy protein pumpkin popsicles
- pipe atop vanilla cupcakes for a fun play on frosting
- spoon into chocolate chip cookies for loaded sandwich cookies
- serve in a larger bowl, smoothie bowl style, topped with diced apples & granola
Protein Pumpkin Pudding
Ingredients
- 10 oz Culina vanilla bourbon yogurt two 5oz containers
- 2 T vanilla protein powder
- ½ t maple syrup
- ½ cup pure pumpkin puree
- generous sprinkling of pink himalayan salt
- ¼ t pumpkin spice
- four mini grain-free cookies or gingersnaps chopped for garnish
Instructions
- In a medium bowl, combine all ingredients, except cookies, until well combined.
- Distribute evenly between two 6 ounce ramekins. Swirl top with a spoon.
- Refrigerate until ice cold, at least 2 hours, or overnight.
- Serve right from the fridge topped with chopped grain-free cookies or gluten-free gingersnaps.
Semi-Homemade Paleo Chocolate Orange Cake
This Semi-Homemade Paleo Chocolate Orange Cake is scrumptious, simple to make and the perfect moist cake recipe to add to your repertoire.
My Elevated Classics Thanksgiving Roundup
Here is my Elevated Classics Thanksgiving Roundup full of delicious gluten-free dishes to woo and impress your guests.
Brussels Sprouts with Bacon & Dried Cherries
These Brussels Sprouts with Bacon & Dried Cherries were a top seller at my organic grab & go shop- salty, spicy sweet and addictive.
