Almond Milk Protein Pudding with Rice Cake Crumble

This is an example of a meal that Solin would create to include in your personalized meal plan.

Almond Milk Protein Pudding with Rice Cake Crumble

YOUR SOLIN GENERATED RECIPE

Almond Milk Protein Pudding with Rice Cake Crumble

Savor this light and creamy almond milk pudding, delicately thickened with egg and egg white, and topped with a satisfying rice cake and gluten-free bread crumble. This dessert offers a unique blend of textures and gentle sweetness, making it a delightful and balanced treat.

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NUTRITION

252kcal
Protein
14.3g
Fat
9.3g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Unsweetened Almond Milk

1 large Egg

1 large Egg White

1 Rice Cake

2 slices Gluten-Free Bread

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PREPARATION

  • 1

    In a small saucepan, combine the unsweetened almond milk with a dash of vanilla extract if desired, and gently heat over low-medium heat.

  • 2

    In a separate bowl, whisk together the whole egg and egg white until well combined.

  • 3

    Slowly temper the heated almond milk into the eggs, whisking continuously to avoid curdling.

  • 4

    Return the mixture to the saucepan and cook over low heat, stirring constantly until the pudding thickens to a custard-like consistency. Remove from heat once it coats the back of a spoon.

  • 5

    Allow the pudding to cool slightly before transferring it to a serving dish.

  • 6

    For the crumble topping, toast the gluten-free bread slices and the rice cake separately until they are crisp. Then, crumble them into small pieces.

  • 7

    Sprinkle the rice cake and gluten-free bread crumble evenly over the pudding just before serving for a delightful crunch.

Almond Milk Protein Pudding with Rice Cake Crumble

This is an example of a meal that Solin would create to include in your personalized meal plan.

Almond Milk Protein Pudding with Rice Cake Crumble

YOUR SOLIN GENERATED RECIPE

Almond Milk Protein Pudding with Rice Cake Crumble

Savor this light and creamy almond milk pudding, delicately thickened with egg and egg white, and topped with a satisfying rice cake and gluten-free bread crumble. This dessert offers a unique blend of textures and gentle sweetness, making it a delightful and balanced treat.

NUTRITION

252kcal
Protein
14.3g
Fat
9.3g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Unsweetened Almond Milk

1 large Egg

1 large Egg White

1 Rice Cake

2 slices Gluten-Free Bread

PREPARATION

  • 1

    In a small saucepan, combine the unsweetened almond milk with a dash of vanilla extract if desired, and gently heat over low-medium heat.

  • 2

    In a separate bowl, whisk together the whole egg and egg white until well combined.

  • 3

    Slowly temper the heated almond milk into the eggs, whisking continuously to avoid curdling.

  • 4

    Return the mixture to the saucepan and cook over low heat, stirring constantly until the pudding thickens to a custard-like consistency. Remove from heat once it coats the back of a spoon.

  • 5

    Allow the pudding to cool slightly before transferring it to a serving dish.

  • 6

    For the crumble topping, toast the gluten-free bread slices and the rice cake separately until they are crisp. Then, crumble them into small pieces.

  • 7

    Sprinkle the rice cake and gluten-free bread crumble evenly over the pudding just before serving for a delightful crunch.