Silky Chocolate Protein Pudding with Collagen Peptides

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

Silky Chocolate Protein Pudding with Collagen Peptides

YOUR SOLIN GENERATED RECIPE

Silky Chocolate Protein Pudding with Collagen Peptides

A velvety blend of roasted butternut squash and dark cocoa, whipped with collagen and protein for a decadent, mousse-like treat with a smooth, chocolatey finish.

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NUTRITION

363kcal
Protein
45g
Fat
11.2g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

150g Cooked Butternut Squash

1 scoop Chocolate Whey Protein Powder

1 scoop Collagen Peptides

1 tbsp Unsweetened Cocoa Powder

1/2 cup Unsweetened Almond Milk

60g Nonfat Greek Yogurt

1 tbsp Almond Butter

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Steam or bake the butternut squash until the flesh is very tender and allow it to cool completely.

  • 2

    Combine the cooked squash, chocolate protein powder, collagen peptides, and cocoa powder in a high-speed blender.

  • 3

    Add the Greek yogurt, almond butter, and unsweetened almond milk to the blender container.

  • 4

    Process on high speed until the mixture is perfectly smooth and has a light, aerated texture.

  • 5

    Scrape down the sides of the blender and pulse once more to ensure no lumps remain.

  • 6

    Pour the mixture into a serving bowl or glass ramekin.

  • 7

    Place in the refrigerator for at least 30 minutes to allow the pudding to set into a thick, silky consistency before serving.

Silky Chocolate Protein Pudding with Collagen Peptides

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

Silky Chocolate Protein Pudding with Collagen Peptides

YOUR SOLIN GENERATED RECIPE

Silky Chocolate Protein Pudding with Collagen Peptides

A velvety blend of roasted butternut squash and dark cocoa, whipped with collagen and protein for a decadent, mousse-like treat with a smooth, chocolatey finish.

NUTRITION

363kcal
Protein
45g
Fat
11.2g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

150g Cooked Butternut Squash

1 scoop Chocolate Whey Protein Powder

1 scoop Collagen Peptides

1 tbsp Unsweetened Cocoa Powder

1/2 cup Unsweetened Almond Milk

60g Nonfat Greek Yogurt

1 tbsp Almond Butter

PREPARATION

  • 1

    Steam or bake the butternut squash until the flesh is very tender and allow it to cool completely.

  • 2

    Combine the cooked squash, chocolate protein powder, collagen peptides, and cocoa powder in a high-speed blender.

  • 3

    Add the Greek yogurt, almond butter, and unsweetened almond milk to the blender container.

  • 4

    Process on high speed until the mixture is perfectly smooth and has a light, aerated texture.

  • 5

    Scrape down the sides of the blender and pulse once more to ensure no lumps remain.

  • 6

    Pour the mixture into a serving bowl or glass ramekin.

  • 7

    Place in the refrigerator for at least 30 minutes to allow the pudding to set into a thick, silky consistency before serving.