COTTON CANDY PROTEIN PUDDING
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Some days we need a little extra colour and fun. Fortunately, my pretty pink pudding delivers on both fronts! It also happens to be super yummy, easy-to-make, and packed with all the fibre, healthy fats, and plant-based protein needed to start the day off right!
For this recipe, I used Nutpods Cotton Candy dairy-free creamer. If preferred, you can substitute canned coconut milk (or milk or choice) — you’ll just have to rely on the colour and/or cotton candy grapes for the cotton candy vibe!
Cotton Candy Protein Pudding is suitable for vegan, gluten-free, paleo, and keto diets.
Ingredients for 2 servings:
1 small box (330mL/11.2 oz) Nutpods Cotton Candy creamer (see note above)
2 Tbsp Nuzest Clean Lean Smooth Vanilla protein powder
1 tsp pure vanilla extract
1/2 tsp red beet crystals (optional for colour)
pinch of salt
ZenSweet or Lakanto sugar-free monk fruit or sweetener of choice, adjusted to taste (optional)
1/4 cup white chia seeds
optional toppings: berries, cotton candy grapes (omit for keto), grain-free granola, Rawcology Matcha Latte coconut chips, Lakanto sugar-free mini Keto Crunchy Cookies, or toppings of choice
Directions:
Put creamer or milk, protein powder, vanilla extract, red beet crystals, and salt into a bowl or blender container and whisk or blend on high until well-mixed. Sweeten to taste.
Add chia seeds and whisk or pulse-blend until just combined. Alternatively, blend fully if a smooth pudding texture is preferred.
Put mixture into a bowl or divide into single-serving mason jars and cover.
Let sit 10 min, then whisk or shake well, re-cover, and refrigerate overnight.
In the morning, stir well and add additional sweetener and/or milk for desired taste and consistency. Serve chilled or warm with your choice of toppings. Leftovers can be stored in an airtight container in the fridge for 3 to 4 days.