Hot summer days (and nights!) practically beg for a cold, creamy treat, but before you succumb to a few scoops of ice cream, give this high-protein frozen pudding a try. Developed by Ashley Farr, a 28-year-old former teacher turned trainer, new mom, and Army wife, it’s made with unsweetened almond milk, chocolate/peanut-butter casein, and canned pumpkin. Packed with 28 grams of protein and 6 grams of fiber, it will keep you feeling full for hours while also satisfying your sweet tooth. Freeze the pudding for about an hour for a perfect summertime snack.
- ½–⅔ cup vanilla unsweetened almond milk
- 1 scoop chocolate peanut butter casein
- ⅓ cup canned pumpkin
- Dash cinnamon
- 2 dropperfuls liquid vanilla stevia (or 2 tsp stevia)
- 1–2 tbsp cocoa powder
- 1 tsp vanilla extract
- 4–5 chopped pecans
- 1 tbsp dark chocolate chips (optional)
- 1 tbsp shredded coconut (optional)
Combine all of the pudding ingredients and stir until the mixture is smooth. For added flavor, top with the pecans, chocolate chips, and/or coconut. Freeze for 1-2 hours, or for a mousse-like consistency, chill in fridge for about 30 minutes.
Per serving (without chocolate chips or coconut): 248 calories, 9g fat, 0.5g saturated fat, 15g carbs, 6g fiber, 28g protein
BY ASHELY FARR