scoop unflavored protein powder (Any Whey, Unjury is good, too)
NUTRITION INFO
Serving Size: 1 (271) g
Servings Per Recipe:
2
AMT. PER SERVING% DAILY VALUE
Calories: 460.9
Calories from Fat 38 g8 %
Total Fat 4.3 g6 %
Saturated Fat 1.2 g6 %
Cholesterol 97.9 mg
32 %
Sodium 513.6 mg
21 %
Total Carbohydrate
83.8 g
27 %
Dietary Fiber 3.7 g14 %
Sugars 38 g151 %
Protein 21.4 g
42 %
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DIRECTIONS
Combine sugar or Splenda with the milk and salt in a saucepan over medium-high heat; bring to a simmer and then reduce heat to low.
Place eggs or egg substitute in a bowl and add 1/2 cup of the warmed milk mixture to the eggs; beat to combine. Pour egg mixture slowly into the milk on the stove and stir constantly until the mixture is the consistency of pancake batter, approximately 8-10 minutes. Remove from heat, strain through a sieve to remove any "scrambled egg" bits that may have formed, then whisk in the protein powder.
Stir in the zest and rice, and cook for about 5 minutes to warm through. Remove from the heat and divide evenly among four bowls. Makes four 1 1/2 cup portions.
Tips: Make sure the rice is pretty soft when it is cooked; I usually make my rice a little al dente (firm) and for rice pudding it didn't work . Good flavor, weird texture. The pudding tastes best topped with 1/2 cup of fruit such as blueberries, strawberries, bananas -- get creative!