Creamy Coffee Protein Pudding

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

Creamy Coffee Protein Pudding

YOUR SOLIN GENERATED RECIPE

Creamy Coffee Protein Pudding

Whipped pasteurized egg whites and vanilla whey isolate blended with bold instant coffee, chilled into a thick custard with a smooth mocha finish.

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NUTRITION

141kcal
Protein
33.4g
Fat
0.3g
Carbs
1.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Liquid Egg Whites (Pasteurized)

22 grams Vanilla Whey Protein Isolate

1 teaspoon Instant Coffee

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PREPARATION

  • 1

    Dissolve the instant coffee in one tablespoon of hot water and let it cool slightly.

  • 2

    Place the pasteurized liquid egg whites and vanilla whey protein isolate into a high-speed blender.

  • 3

    Add the coffee concentrate and a drop of liquid stevia if a sweeter pudding is preferred.

  • 4

    Blend on high speed for 60 seconds until the mixture is light, airy, and doubled in volume.

  • 5

    Pour the mixture into a glass ramekin or bowl.

  • 6

    Refrigerate for at least 45 minutes to allow the pudding to set into a thick, velvety consistency.

Creamy Coffee Protein Pudding

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

Creamy Coffee Protein Pudding

YOUR SOLIN GENERATED RECIPE

Creamy Coffee Protein Pudding

Whipped pasteurized egg whites and vanilla whey isolate blended with bold instant coffee, chilled into a thick custard with a smooth mocha finish.

NUTRITION

141kcal
Protein
33.4g
Fat
0.3g
Carbs
1.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Liquid Egg Whites (Pasteurized)

22 grams Vanilla Whey Protein Isolate

1 teaspoon Instant Coffee

PREPARATION

  • 1

    Dissolve the instant coffee in one tablespoon of hot water and let it cool slightly.

  • 2

    Place the pasteurized liquid egg whites and vanilla whey protein isolate into a high-speed blender.

  • 3

    Add the coffee concentrate and a drop of liquid stevia if a sweeter pudding is preferred.

  • 4

    Blend on high speed for 60 seconds until the mixture is light, airy, and doubled in volume.

  • 5

    Pour the mixture into a glass ramekin or bowl.

  • 6

    Refrigerate for at least 45 minutes to allow the pudding to set into a thick, velvety consistency.