Chinese · Dessert
Almond Milk Pudding
A silky Chinese-style almond milk pudding set with gelatin and lifted with Greek yogurt and a touch of whey protein, finished with toasted almonds and fresh raspberries for a fibre boost without weighing down the ceiling.
$1
12 minsPrep
5 minsCook
207 minsTotal
EasyLevel
Nutrition per serving
150Calories
14.3gProtein
7.4gFat
13.7gCarbs
3.3gSugar
2.9gFiber
115mgSodium
4mgChol
1.5gSat Fat
232mgPotassium
297mgCalcium
0.9mgIron
0.2mcgVitamin B12
6mgVitamin C
0gPolyol
6gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Osmanthus Oolong Tea
international
gluten-free
sweet-spot
Instructions
1
Bloom the gelatin in 15ml cold water for 5 minutes until spongy.
2
Warm the almond milk in a saucepan over low heat until steaming but not boiling, then whisk in the allulose and almond flour until fully dissolved with no lumps.
3
Remove from heat and whisk in the bloomed gelatin until completely melted and smooth.
4
Let the mixture cool for 3-4 minutes, then whisk in the Greek yogurt and whey protein isolate until silky, pouring through a sieve to catch any undissolved clumps.
5
Divide the mixture evenly between two 180ml pots and chill uncovered for 10 minutes to firm the surface.
6
Cover and refrigerate for at least 3 hours until fully set.
7
Just before serving, top each pudding with toasted chopped almonds and halved raspberries.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g unsweetened almond milk
- 2.1 oz60g greek yogurt
- 0.6 oz16g unflavoured or vanilla whey protein isolate
- 0.1 oz4g bloomed in cold water gelatin
- 0.4 oz12g allulose
- 0.3 oz8g finely chopped, toasted almond
- 1.6 oz46g halved raspberry
- 0.4 oz10g almond flour
