Creamy Mung Bean and Walnut Protein Pudding with Kiwi

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

Creamy Mung Bean and Walnut Protein Pudding with Kiwi

YOUR SOLIN GENERATED RECIPE

Creamy Mung Bean and Walnut Protein Pudding with Kiwi

A chilled blend of mung beans and firm tofu topped with crushed walnuts and fresh kiwi, finished with a drizzle of maple syrup for a silky smooth treat.

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NUTRITION

388kcal
Protein
22.2g
Fat
17.6g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked Mung Beans

150 grams Firm Tofu

15 grams Walnuts

1 medium Kiwi

1 teaspoon Maple Syrup

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PREPARATION

  • 1

    Cook the mung beans in boiling water until they are very soft, then drain and let them cool slightly.

  • 2

    Place the cooked mung beans and firm tofu into a high-speed blender or food processor.

  • 3

    Add the maple syrup and a splash of water if needed, then blend until the mixture reaches a completely smooth, pudding-like consistency.

  • 4

    Transfer the pudding into a serving bowl and refrigerate for at least 30 minutes to set and chill.

  • 5

    Peel and slice the kiwi into rounds or small pieces.

  • 6

    Roughly chop the walnuts into bite-sized pieces.

  • 7

    Top the chilled protein pudding with the fresh kiwi slices and chopped walnuts just before serving.

Creamy Mung Bean and Walnut Protein Pudding with Kiwi

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

Creamy Mung Bean and Walnut Protein Pudding with Kiwi

YOUR SOLIN GENERATED RECIPE

Creamy Mung Bean and Walnut Protein Pudding with Kiwi

A chilled blend of mung beans and firm tofu topped with crushed walnuts and fresh kiwi, finished with a drizzle of maple syrup for a silky smooth treat.

NUTRITION

388kcal
Protein
22.2g
Fat
17.6g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked Mung Beans

150 grams Firm Tofu

15 grams Walnuts

1 medium Kiwi

1 teaspoon Maple Syrup

PREPARATION

  • 1

    Cook the mung beans in boiling water until they are very soft, then drain and let them cool slightly.

  • 2

    Place the cooked mung beans and firm tofu into a high-speed blender or food processor.

  • 3

    Add the maple syrup and a splash of water if needed, then blend until the mixture reaches a completely smooth, pudding-like consistency.

  • 4

    Transfer the pudding into a serving bowl and refrigerate for at least 30 minutes to set and chill.

  • 5

    Peel and slice the kiwi into rounds or small pieces.

  • 6

    Roughly chop the walnuts into bite-sized pieces.

  • 7

    Top the chilled protein pudding with the fresh kiwi slices and chopped walnuts just before serving.