Mounds Of Protein Pudding Recipes
MOUNDS OF JOY WHIPPED PIE
This airy translation of a favorite candy bar brings sweet joy wherever it's served.
Provided by My Food and Family
Categories Confections
Time 50m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Blend together softened PHILADELPHIA Cream Cheese and cream of coconut until smooth and creamy. Add dry pudding mix and beat until well blended.
- Add 1/2 thawed, but cold, coconut. Mix well. Fold in 1 tub COOL WHIP.
- Pour 1/2 of pudding mixture into the chocolate cookie crumb crust. Drizzle with hard-shell chocolate ice cream topping, if desired. Pour second half of pudding mixture over pie.
- Mix 3/4 cup of toasted coconut with remaining tub of COOL WHIP and spread or pipe on pie.
- Finish pie by garnishing with mini chocolate coated coconut and almond candy bars. Sprinkle remaining toasted coconut on pie.
- Place in freezer 30 minutes to set or refrigerate for 45 minutes. Slice and enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MOUNDS OF PROTEIN PUDDING
Mung beans are one of the most cherished foods in ayurveda, a wholistic system of medicine from India. Mung beans are very nourishing, while being relatively easy to digest. People who are recuperating from illnesses are often recommended a combination of rice and mung beans, because they are very nutritious but not hard to digest. Together with rice, mung beans form a complete protein. Combine with coconut milk, a traditional ingredient used with mung beans, and cocoa, you have a fluffy pudding that tastes like a Mounds bar but packs a real protein punch. Here's a delicious way to get more protein in your diet!
Provided by Cathleen Colbert
Categories Dessert
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan with a tightly fitting lid, combine the rice and water.
- Bring to a boil, cover and reduce heat.
- Simmer for 40 minutes until tender but with a little bite.
- Drain if necessary.
- In a large bowl, beat eggs and honey until light yellow and fluffy.
- Add melted butter, vanilla, cocoa, salt and flour.
- While still mixing, slowly add add buttermilk and coconut milk.
- Put mung beans, cooked rice and coconut (if desired) in a deep ovenproof casserole.
- Pour cocoa mixture over the beans and rice and mix well.
- Bake at 350 degrees for 1 hour.
- Serve warm or cold.
Nutrition Facts : Calories 197, Fat 11.2, SaturatedFat 7.5, Cholesterol 82.1, Sodium 167.8, Carbohydrate 19.3, Fiber 1.7, Sugar 10, Protein 6.1
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