Chocolate protein pudding
5 min · 38 g protein · 255 cals / serving
Thick skyr whisked with chocolate casein and cocoa until it turns dense and spoonable, like a pudding cup. A crushed chocolate wafer and a few raspberries on top give it the crunch and the tart lift that made this the dessert of every gym feed.
Ingredients
- 1 1/2 cups skyr, plain, or nonfat Greek yogurt
- 1 1/2 scoops casein protein powder, chocolate
- 2 tbsp cocoa powder
- 3 tbsp skim milk
- to taste stevia, or your usual sweetener
- 1/2 tsp vanilla extract
- a pinch salt
To serve
- 2 chocolate wafer cookies, crushed
- 2/3 cup raspberries
Steps
- Whisk the casein, cocoa, salt and milk together in a bowl into a thick, smooth paste; powder stirred straight into thick skyr goes lumpy. Whisk in the skyr and vanilla until glossy and even. Taste and sweeten; chocolate protein powders range from barely sweet to very sweet, so add sweetener last.
- Cover and chill at least 30 minutes, or overnight. The casein keeps drinking the liquid, and the pudding goes from thick to properly set.
- Spoon into two bowls or glasses and top with the crushed wafers and raspberries just before eating, so the cookies stay crisp.
Good to know
Casein or whey?
Casein is what makes it set like pudding. Whey works but stays looser and can turn slightly gluey, so use about a third less milk with it; it's about the same score. A spoonful of sugar-free chocolate pudding mix thickens either kind further.
Why the pinch of salt?
Cocoa without salt tastes flat and a little bitter. A pinch makes it taste more like chocolate and less like protein powder.
Alternative
Per
- Calories
- 95
- Protein
- (61%)
- 14 g
- Fat
- (8%)
- 1 g
- Carbohydrates
- (32%)
- 8 g
- of which sugar
- 4 g
- Fiber
- 2 g
- Sodium
- 111 mg
More desserts
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 511 kcal goes into the pot and 537 g of ingredients comes out as about 536 g of food: 95 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.