Creamy Egg White Pumpkin Protein Pudding

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

Creamy Egg White Pumpkin Protein Pudding

YOUR SOLIN GENERATED RECIPE

Creamy Egg White Pumpkin Protein Pudding

Whisked pumpkin and egg whites cooked into a velvety custard, finished with a dollop of tangy yogurt and toasted pecans.

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NUTRITION

291kcal
Protein
34.6g
Fat
8.6g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Canned Pumpkin Puree

0.75 cup Liquid Egg Whites

0.5 cup Non-fat Greek Yogurt

10g Toasted Pecans

1 tsp Pumpkin Pie Spice

1 tbsp Monk Fruit Sweetener

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PREPARATION

  • 1

    In a small non-stick saucepan, combine the pumpkin puree and liquid egg whites over low-medium heat.

  • 2

    Whisk the mixture continuously for 5 to 7 minutes as it heats to ensure the egg whites thicken into a smooth custard rather than scrambling.

  • 3

    Once the mixture has thickened significantly and coats the back of a spoon, remove from the heat.

  • 4

    Stir in the pumpkin pie spice and monk fruit sweetener until the flavors are well combined.

  • 5

    Allow the pudding to cool for a few minutes, then fold in half of the Greek yogurt to add extra creaminess.

  • 6

    Transfer the pudding to a bowl and refrigerate for at least 30 minutes to allow it to set completely.

  • 7

    Before serving, top with the remaining Greek yogurt and the toasted pecans for a satisfying crunch.

Creamy Egg White Pumpkin Protein Pudding

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

Creamy Egg White Pumpkin Protein Pudding

YOUR SOLIN GENERATED RECIPE

Creamy Egg White Pumpkin Protein Pudding

Whisked pumpkin and egg whites cooked into a velvety custard, finished with a dollop of tangy yogurt and toasted pecans.

NUTRITION

291kcal
Protein
34.6g
Fat
8.6g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Canned Pumpkin Puree

0.75 cup Liquid Egg Whites

0.5 cup Non-fat Greek Yogurt

10g Toasted Pecans

1 tsp Pumpkin Pie Spice

1 tbsp Monk Fruit Sweetener

PREPARATION

  • 1

    In a small non-stick saucepan, combine the pumpkin puree and liquid egg whites over low-medium heat.

  • 2

    Whisk the mixture continuously for 5 to 7 minutes as it heats to ensure the egg whites thicken into a smooth custard rather than scrambling.

  • 3

    Once the mixture has thickened significantly and coats the back of a spoon, remove from the heat.

  • 4

    Stir in the pumpkin pie spice and monk fruit sweetener until the flavors are well combined.

  • 5

    Allow the pudding to cool for a few minutes, then fold in half of the Greek yogurt to add extra creaminess.

  • 6

    Transfer the pudding to a bowl and refrigerate for at least 30 minutes to allow it to set completely.

  • 7

    Before serving, top with the remaining Greek yogurt and the toasted pecans for a satisfying crunch.