Tag Archives: low-calorie

Chocolate Cheesecake Protein Pudding

I have said before whole much I love pudding. And chocolate and cheese are the best food groups, obviously 😉 I have made a chocolate cheesecake, but now let’s do a chocolate cheesecake pudding. This is incredibly quick, and I know using a jello mix in here is total cheating, but this combo of ingredients makes for a very fast desert hat is low on sugar, high in protein, and oh so satisfying 🙂

You need:

-1 12 oz package extra form morinu silken tofu (shelves not refrig section at the grocery)

-Cheesecake flavor sugar free fat free jello pudding mix

-1 cup low fat kefir

-1/4 cup unsweetened almond milk

-1 scoop chocolate whey protein of choice 

-2 tbs cocoa powder 

Simply throw all ngredients into a blender, pour into simgle serving cups,  and refrigerate overnight.
Makes 5 servings at 112 cal, 2.4 fat, 11carb, .8 fiber, 13g protein each!


Roasted Pumpkin Soup

This was in combination with the roasting of many veggies! I bought a
“pie” pumpkin from trader joes, chopped it into 2-4in pieces, and baked at 350 for about 45 minutes until soft and the skin peels right off. With this one pumpkin you can do so much! Eat it as is, roast the pumpkin seeds (350 11min, seasoned with olive oil spray, salt/pepper/garlic/crushed red pepper/oregano), or make pumpkin soup!

To do so, I also roasted 1/2 yellow onion, 1/4 red onion, 1 shallot, 1in chunk of ginger chopped, 3 cloves garlic, some carrots (using organic carrots of many colors!), and broccoli. These roasted veggies took about 40 min at 350 with 1tsp olive oil. These too could be eaten as is, or some could be scooped into a pumpkin soup. *

If you have a blender/food processor, you can puree your soup into something creamy (which is prettier), but I left mine thick and chunky, hearty if you will, as I shop for a new blender. 😉

I used:
-about 2/3 small pie pumpkin, roasted, then peeled
– about 2-3 cups low sodium vegetable broth
-roasted veggies totaling about 1cup of cooked onions/shallots/garlic and some of the carrots
That’s it!

Put them all into a pot and simmer at low heat over the stove about 20 min until very soft and the flavors have all absorbed. I’d recommend taking out the chunks of ginger (i left the skin on to make this easy) unless you really like strong ginger flavor. Serve the sweet tangy soup with those savory crunchy pumpkin seeds on top as a garnish! The contrast in taste and texture is SO good!

Other toppings I tried were more of the purple carrots and broccoli with sunflower seeds. All were delicious 🙂

*With the veggies and pumpkin i did not put into a soup, i put them in a bowl with chunks of pumpkin around the sides of the bowl like a little pumpkin shell with the remainder of carrots and broccoli in the center. There are many ways to eat this combination of roasted veggies, and the veggies you can roast area endless! Just bear in mind that harder veggies need longer to roast than softer ones and keep an eye on them, can’t go wrong!