Name: Pumpkin protein baked custard
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 1 serving
Ingredients: 15 oz pumpkin purée; 113 g Good Culture cottage cheese; 1 cup Oikos vanilla Greek yogurt; 2 large eggs; 30 g Publix vanilla protein powder, 1 scoop; 4 olive oil cooking sprays; 3/4 tsp pumpkin pie spice; 1/4 tsp salt; 1/4 cup walnuts, chopped

Nutrition

Per serving

891 calories

Protein: 75g; 32% of calories
Carbs: 67g; 29% of calories
Fat: 40g; 39% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 55 min

Preheat your oven to 350°F. Lightly coat an 8-inch square baking dish with cooking spray.
Combine the pumpkin purée, cottage cheese, half the vanilla Greek yogurt, eggs, protein powder, pumpkin pie spice, and salt in a blender. Blend on high until the mixture is completely smooth and the cottage cheese curds are fully incorporated.
Pour the batter into the prepared baking dish. Bake for 45 to 50 minutes until the edges are set and pulling away from the sides, and the center is barely wobbly. Done when barely wobbly in the center, 170°F.
Remove from the oven and let the custard cool in the pan for at least 15 minutes to firm up. Slice the bake into two large portions. Top each portion with the remaining vanilla Greek yogurt and the chopped walnuts.

Nutrition

Ingredients

Instructions

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