Prep 10 mins
Cook 45 mins
This baked pudding is low in fat, and high in protein, fiber and tastiness. Adapted from the Idaho Bean Commission bean pie recipe, which recommends using pinto beans, but most cooked, canned legumes will do in a pinch: I've used garbanzo, black and small red beans with success.
- 1 (15 ounce) can canned pinto beans, drained. (can substitute red, kidney, garbanzo, great northern, etc.)
- 1⁄3 cup egg white
- 3⁄4 cup no-sugar-added nonfat vanilla yogurt
- 1⁄3 cup nonfat protein powder (vanilla or plain flavored( optional)
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon baking powder
- 1 1⁄4 cups Splenda sugar substitute
- 2 tablespoons sugar-free maple syrup
- 1⁄2 cup walnuts, chopped
- Preheat oven to 375.
- Beat or blend egg whites, sucralose and pancake syrup.
- Add in yogurt, spices, baking and protein powder, and finally beans. Beat or blend until beans are pureed and all the ingredients are well mixed.
- Spray a 9-inch casserole or baking pan with cooking spray. Pour bean mixture into pan.
- Bake at 375 for 20 minutes.
- Lower heat to 350. Remove pan and sprinkle top with chopped walnuts. Return pan to oven and bake for an additional 25 minutes, or until an inserted knife comes out clean.