High-protein Baked Breakfast Fruit Pudding
This is my first attempt at a low-calorie high-protein breakfast. It’s made with made with shop-bought low-calorie high-protein vanilla puddings, gluten-free flour, sugar, eggs, blueberries, raspberries and lemon zest. In total it has roughly 1250 calories for 85g of protein and 10g of fibre. It makes four servings.
I’ve been seeing a lot of shorts on youtube for high protein meals. They look great. The ones I find most appealing are for baked pancakes. They look delicious. But I’d need to add a lot more sugar to really enjoy them.
I generally avoid artificial sugar. But I wanted to keep the recipe low calorie so I decided to use these high protein puddings that are sweetened with artificial sugar. And I also added some real caster sugar. Fresh raspberries and blueberries are usually sweeter than the frozen ones, but they’re also more expensive. Anyway frozen fruit needs a little extra sweetness – so I gave it some.
Is this good? Would I make it again?* I like it. It tastes a little artificial but in a good way. I know that sounds weird. It reminds me of a box cake that I had a couple of times in the 1980s that I loved. In fact I had trouble not eating the whole thing in one go. Which kind of defeats the whole purpose of this. So while I have made it again it’s not going to become my go-to breakfast.
* I’ve made this two more times. And I could not resist eating the whole cake all in one go both times. I’m not telling you this to convince you of how good it is. I’m saying this doesn’t work as a make-ahead breakfast – at least not for me. Also, with 1,250 calories it’s probably not considered low-calorie?
I thawed out the frozen fruit before making this. It’s not strictly necessary, but it’s a good idea if the texture of the cake is important to you. This cake is super-moist as is.
Ingredients
- 3 x 200g Millbona High Protein Vanilla Puddings, or similar vanilla pudding
- 3 large eggs, separated
- 3 tbsp caster sugar
- 1 tbsp cornflour
- 1 tbsp gluten-free plain flour
- 1 lemon
- ½ tsp vanilla extract, optional
- sunflower oil or butter, for greasing
Instructions
- In a deep bowl, whisk the egg white till white and fluffy, and forming soft peaks.
- In another deep bowl, add the sugar, cornflour and gluten-free plain flour. Zest the lemon and mix in well. Pour in the egg yolks and beat till thick, smooth and pale buttery yellow in colour.
- Empty in the vanilla puddings and beat in well. Stir in the vanilla extract if using.
- Fold the fluffy egg whites into the mix.
- Taste the batter. If you would like it to have a “fresher” taste, mix in a small squeeze of fresh lemon juice - no more than a half-teaspoon.
- Grease a baking tin or dish with a little sunflower oil or butter. Scatter the fruit in the bottom of the dish and pour over the batter.
- Bake in an oven heated to 180° C for 45 minutes. If notice the top is getting quite brown but the cake is not yet baked, grease a little tin foil and place loosely over cake. A used butter wrapper will work great for this also.
- When the cake is baked, take out of the oven and allow to cool.
