Easy recipe for baked peanut butter pudding that’s sweetened with fruit for a quick and nutritious deal with (makes use of up leftover egg whites too!).
Children love pudding, they usually additionally love peanut butter, so why not mix them right into a nutritious deal with you can make in a jiffy for the lunchbox or wholesome snacks?
I devised this soufflé-like pudding a couple of weeks in the past once I had quite a few leftover egg whites to make use of up from making a pair quarts of ice cream for a weekend occasion.
It turned out superb and has been an everyday characteristic on the menu since then.
Not a peanut butter fan?
In that case, I counsel this similar recipe, substituting sesame seed butter (tahini). This scrumptious different is lighter than the peanut butter model and is recommended for these with any peanut or nut butter allergy symptoms.
Among the best options of this recipe is that it’s prepared in solely quarter-hour of baking time!
I personally want consuming it after briefly cooling on the counter after baking, whereas the pudding continues to be heat.
In the event you don’t have date syrup available, don’t substitute honey.
Cooking honey destroys all its useful properties and makes it fairly mucous-forming based on Ayurvedic custom. Uncooked honey is simply for use in unheated dishes!
It’s possible you’ll substitute sucanat, coconut sugar, and even maple syrup, however these pure sweeteners are harder to digest than a fruit-based sweetener like date syrup.
I hope you take pleasure in it 🙂
Baked Peanut Butter Pudding
Easy recipe for baked peanut butter pudding that’s sweetened with fruit for a quick and nutritious deal with (makes use of up leftover egg whites too!).
Directions
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Preheat oven to 350°F/ 175°C.
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Evenly grease 4 (4-ounce) ramekins with butter to stop sticking.
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Mix peanut butter, milk, vanilla, date syrup, and sea salt in a clear, dry bowl till properly blended. Put aside.
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Whip egg whites in a separate bowl with a hand mixer till stiff peaks type (about 3-5 minutes).
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Pour whipped egg whites into the bowl with the peanut butter combination. Gently fold with a big serving spoon till simply blended. Don’t overmix to protect the airiness of the pudding.
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Fill the 4 ramekins evenly with the peanut butter pudding combination permitting a little bit of house on the tip for slight growth throughout baking.
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Bake for quarter-hour or till the pudding is puffed and frivolously golden on high. Keep away from overbaking, or the pudding shall be too dry.
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Take away ramekins from the oven and let cool for 10 minutes.
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Serve heat for a soufflé-like consistency or chill for an hour or extra within the fridge for a firmer, custard-like texture. Garnish with a drizzle of honey if desired.
Vitamin Information
Baked Peanut Butter Pudding
Quantity Per Serving (1 ramekin)
Energy 252
Energy from Fats 135
% Each day Worth*
Fats 15g23%
Saturated Fats 2.5g13%
Polyunsaturated Fats 5g
Monounsaturated Fats 7g
Carbohydrates 17g6%
Fiber 3g12%
Protein 12g24%
* P.c Each day Values are based mostly on a 2000 calorie weight loss plan.
