Suitable for:
Vegan, Vegetarian, Low Carb
Serves:
1-2 people
Output:
- 2 puddings
Time:
- Prep Time: 15 minutes
- Cooking Time: 15-20 minutes
Recipe Macros: Defatted Soya Pudding
| Energy | Protein | Fat | Carbs | Net Carbs |
|---|---|---|---|---|
| 273 kcal | 27.6 g | 7.4 g | 24.6 g | 20 g |
Ingredients: Defatted Soya Pudding
| Macro Ingredients | Qty | Micro Ingredients | Qty |
|---|---|---|---|
| Defatted Soya Flour | 40 g | Salt | A pinch |
| Yogurt | 50 g | Sugarfree/ Stevia | As per taste |
| Pumpkin Friut (orange one) | 50 g | Baking Powder | A pinch |
| Milk | 20 ml | Baking Soda | A pinch |
| Cocoa Powder | 5 g | Vanilla Essence | 1/4tsp |
| Amonds | 10 g |
Procedure 1: Making Base
1. Dry roast soya flour for about 5mins.
2. Boil pumpkin fruit about 10 mins and grind it to paste.
3. Put soya flour, pumpkin puree, milk, cocoa powder, chopped almonds in a mug. Mix well. Add little water, sugar free/ stevia, salt, baking powder, baking soda and vanilla essence.
4. Microwave it for 3-4 mins.
5. Take it out when it cools down. Crush it well.
6. Take little water and add sugar free/ stevia. Pour it on crushed cake.
Procedure 2: Making Sauce
1. Take yogurt in a bowl, add sugar free/ stevia, vanilla essence and cocoa powder.
2. Mix well to prepare a sauce.
Procedure 3: Adjusting layers
1. Adjust the layers of pudding with crushed cake and yogurt sauce.
2. Decorate the pudding with some chopped almonds and chocochips.
Your defatted soya pudding is ready!
Enjoy!!
Outcome:
Brown color, creamy, sweet taste, sweet aroma.
Shelf Life:
You can store the pudding for two days in the refrigerator.
Storage Instructions:
Store in refrigerator
Additional Info:
- You can use banana as well instead of pumpkin fruit.
- You can decorate it with dark chocolate as well.
