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Nutrition
Facts:
(per serving) |
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Calories
330
Fat
8g
Cholesterol
110mg
Sodium
330mg
Carbohydrate
52g
Fiber
1g
Protein
14g
Soy
Protein 5g
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This recipe is: |
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Low
Cholesterol
Vegetarian
Low
Sodium
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Recipes - Desserts
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Chocolate
Almond Pudding
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| Bruce
Weinstein and Mark Scarbrough |
| Serves: 6 |
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| If
you like rich, intensely flavored pudding
with plenty of protein, this is the recipe
for you. Skim milk offers the best texture,
balancing the richness of the chocolate and
the protein powder. Reduced-fat or even whole
milk can be used if desired. |
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| Measures
Translation Table |
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| Ingredients: |
1 cup
sugar
2 ounces unsweetened chocolate, chopped
2 1/2 tablespoons all-purpose flour
2 scoops GeniSoy®
Ultra-XT Chocolate Shake
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 1/2 cups skim milk
3 large egg yolks, at room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
6 dollops whipped cream, for garnish
3 tablespoons sliced almonds, for garnish
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| Instructions: |
- In a medium saucepan, combine the sugar,
chocolate, flour, GeniSoy®, salt,
and cinnamon. Slowly whisk in the milk.
- Set over medium heat and continue whisking
until the flour is completely dissolved,
the chocolate has melted, and the mixture
comes to a simmer and thickens. Simmer
1 minute, whisking constantly, then remove
from heat.
- In a large mixing bowl, whisk the yolks
until pale yellow. Slowly whisk half the
hot chocolate mixture into the yolks.
Return the entire yolk mixture to the
pan. Place over very low heat and whisk
constantly for 20 seconds to set the yolks.
Do not overcook or the eggs will curdle.
Remove from the heat.
- Whisk the vanilla and almond extracts
into the pudding and divide the pudding
into 6 small ramekins or tea cups. Refrigerate
3 hours or until cool and set. Garnish
each cup with 1 tablespoon whipped cream
and 1/2 teaspoon nuts.
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