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Kidney-Friendly Chocolate Pudding

Ingredients
  • Flavis Cookies, crushed 6
  • Large Eggs, separated 2
  • Sugar 1/2 cup
  • Cocoa Powder, unsweetened 2 tbsp
  • Vanilla Extract 1/2 tbsp
  • Cornstarch 2 tbsp
  • Salt 1/8 tsp
  • Butter, unsalted and melted 2 tbsp
  • Pain Almond Milk, unsweetened 1 cup
Preparation
For 6 servings (1/2 cup)
  1. Heat oven to 350 degrees.
  2. Separate the eggs into two mixing bowls, egg whites in one and the yolks in the other.
  3. Add ½ cup sugar to the egg yolks and whisk together until creamy. Add in the cocoa powder, vanilla extract, cornstarch, salt, melted butter, and almond milk. Stir to combine.
  4. Using a hand or standing mixer, beat the egg whites until they form stiff peaks, about 5 minutes.
  5. With a spatula, add 1/3 of the egg whites to the yolk mixture and combine by gently folding together. Gently incorporate the rest of the egg whites until both mixtures are combined.
  6. Pour into 6 individual oven proof ramekins and place on a baking sheet. Sprinkle the crushed cookies on top of the puddings, about 1 cookie each.
  7. Bake at 350 degrees for 30 to 35 minutes. Remove from oven and allow puddings to sit undisturbed for 30 minutes before placing in the refrigerator. Best served chilled.
Nutritional values
Serving Size: ½ Cup
Calories 200 kcal
Protein 2.7 g
Carbohydrates 29 g
Total Fat 7.8 g
Saturated Fat 3.9 g
Dietary Fiber 0.8 g
Sodium 108 mg
Potassium 88 mg
Phosphorus 55 mg
Calcium 98 mg
Ingredients
  • Flavis Cookies, crushed 6
  • Large Eggs, separated 2
  • Sugar 1/2 cup
  • Cocoa Powder, unsweetened 2 tbsp
  • Vanilla Extract 1/2 tbsp
  • Cornstarch 2 tbsp
  • Salt 1/8 tsp
  • Butter, unsalted and melted 2 tbsp
  • Pain Almond Milk, unsweetened 1 cup
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Hotline
(201) 355-8470