Protein Pasta Pudding with Whipped Cottage Cheese and Fresh Strawberries

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

Protein Pasta Pudding with Whipped Cottage Cheese and Fresh Strawberries

YOUR SOLIN GENERATED RECIPE

Protein Pasta Pudding with Whipped Cottage Cheese and Fresh Strawberries

Simmered chickpea pasta folded into a vanilla custard and topped with whipped cottage cheese and strawberries, finished with a dusting of fragrant cinnamon.

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NUTRITION

535kcal
Protein
52.4g
Fat
7.8g
Carbs
67.8g

SERVINGS

1 serving

INGREDIENTS

3.17 oz Chickpea Pasta

0.8 cup Low Fat Cottage Cheese

0.25 cup Liquid Egg Whites

1 cup Fresh Strawberries

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Cook the chickpea pasta in boiling water until al dente, then drain and rinse with cool water to remove excess starch.

  • 2

    In a small saucepan over low heat, whisk the liquid egg whites with monk fruit sweetener and vanilla extract until the mixture thickens slightly into a creamy custard.

  • 3

    Fold the cooked pasta into the custard mixture, stirring gently until the pasta is well coated and heated through.

  • 4

    Place the cottage cheese in a high-speed blender or food processor and blend until it reaches a completely smooth, airy consistency.

  • 5

    Transfer the warm pasta pudding to a serving bowl and spoon the whipped cottage cheese over the top.

  • 6

    Garnish with fresh sliced strawberries and a sprinkle of cinnamon for a sweet, protein-packed finish.

Protein Pasta Pudding with Whipped Cottage Cheese and Fresh Strawberries

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

Protein Pasta Pudding with Whipped Cottage Cheese and Fresh Strawberries

YOUR SOLIN GENERATED RECIPE

Protein Pasta Pudding with Whipped Cottage Cheese and Fresh Strawberries

Simmered chickpea pasta folded into a vanilla custard and topped with whipped cottage cheese and strawberries, finished with a dusting of fragrant cinnamon.

NUTRITION

535kcal
Protein
52.4g
Fat
7.8g
Carbs
67.8g

SERVINGS

1 serving

INGREDIENTS

3.17 oz Chickpea Pasta

0.8 cup Low Fat Cottage Cheese

0.25 cup Liquid Egg Whites

1 cup Fresh Strawberries

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

PREPARATION

  • 1

    Cook the chickpea pasta in boiling water until al dente, then drain and rinse with cool water to remove excess starch.

  • 2

    In a small saucepan over low heat, whisk the liquid egg whites with monk fruit sweetener and vanilla extract until the mixture thickens slightly into a creamy custard.

  • 3

    Fold the cooked pasta into the custard mixture, stirring gently until the pasta is well coated and heated through.

  • 4

    Place the cottage cheese in a high-speed blender or food processor and blend until it reaches a completely smooth, airy consistency.

  • 5

    Transfer the warm pasta pudding to a serving bowl and spoon the whipped cottage cheese over the top.

  • 6

    Garnish with fresh sliced strawberries and a sprinkle of cinnamon for a sweet, protein-packed finish.