Lately in addition to all the fruits and veggies I’m making sure I’m getting in my diet, I’m also reminding myself to make sure I’m getting enough fat and protein. Fats and proteins naturally have a lower glycemic index, basically meaning they won’t spike you blood sugar like the buzz you’d feel after eating pure sugars and refined carbohydrates. This snack you see here was from a moment when I really just wanted something delicious and sweet, but I wanted it to fill me up and I didn’t want to send my blood sugar soaring. It’s super easy, delicious, quick, and tastes like a milkshake when you’re basically drinking a protein shake. (Yes, I play mind games with myself – why do you ask?)
Protein Pudding Milkshake
- 1 cup unsweetened almond milk
- 1/4 c. part-skim ricotta cheese
- 1/2 scoop protein powder
- 1/4 package sugar-free vanilla instant pudding mix
- about 6 ice cubes (just enough to get the shake to whatever consistency you’d like!)
- 1-2 packets Truvia (optional)
Directions are as you’d think: in a blender or with an immersion blender, blend it all up.
- I obviously went with vanilla today (I know, where has my self-professed chocoholic gone?!?! I don’t know who I am!!!), but you could use chocolate almond milk, chocolate pudding mix, chocolate protein powder, or just about any pudding flavor under the sun – butterscotch protein pudding milkshake anyone?
- You could also use cottage cheese instead of ricotta. Cottage cheese blends up fine and silky smooth. With the brands I use, you’d also get about 10 less calories and 3 more grams of protein with the cottage cheese. I just happened to have the ricotta open and don’t like things going to waste!
- I used Biochem Sports 100% Whey Protein today in natural flavor. You can use whatever you have on hand in whatever flavor your heart desires — just know it’ll probably change up the nutrition info a bit.
- I used a couple Truvia packets because my almond milk and protein powder weren’t sweetened. Feel free to omit or to use whatever sweetener you desire according to your own tastes.
- I used an immersion blender and it was fine. (Hello, my name is Lazy Lindsey and I’d rather use an immersion blender already out on the counter instead of lugging out the big kahuna blender from down below in the depths of the cabinets.)
- 210 calories
- 31 g. fat
- 13.2 g. carbohydrate
- 1 g. fiber
- 20 g. protein
Again, this was for using ricotta, and the brands I used. It will vary based on what brands/ products/ protein powder/ milk/ whatever you use.
Let me know if anyone else tries any other flavors! I’m thinking I may need to make Ross a chocolate peanut butter protein pudding milkshake later on. Yum!
P.S. Happy Registered Dietitian’s Day! Can’t wait until I can join the ranks! On that note, time to craft a research paper on sarcoidosis and vitamin D!