Want a rich, satisfying protein pudding that's light on calories? Borrow a technique from Michelin-starred kitchens to make a treat with the creamy texture of Dani (an Israeli pudding brand), with 0% fat.
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Ingredients
- 400 ml (about 1 2/3 cups) water, or unsweetened plant-based milk for a richer texture
- 4 g (about 2 level measuring teaspoons) agar powder—use a scale if you can
- 1 scoop protein powder (vanilla, chocolate, or coffee)
- Sweetener to taste (optional)
Instructions
- Cook: Combine the liquid and agar in a small saucepan. Bring to a boil and let it bubble for 1–2 minutes. Don't skip this step, or the gel won't set.
- Chill: Pour into a shallow container and refrigerate for about 30 minutes, until you have a firm, jiggly block of gel.
- Break it up: Cut the gel into cubes and transfer to a high-powered blender—not a mixer. Add the protein powder and sweetener.
- Blend: Pulse until the gel turns into a smooth, glossy cream. If the blender struggles, add a little water.
Tips
- This technique is called fluid gel: you make a firm gel, then break it into microscopic particles that trap water and surround the protein. The result? The creamy texture of dairy pudding, with 0% fat.
- A high-powered blender is a must. A mixer won't give you that smooth texture.
Nutrition (Entire Recipe)
- Calories: about 120 kcal (depending on the protein powder)
- Protein: 25 g
- Fat: 0 g (when made with water)
