Honey Lemon Ginger Protein Pudding (Vegan-friendly, GF)
Updated: Sep 1, 2020
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Whenever I was sick when I was little, my mom would make me a steaming cup of lemon ginger tea. I would immediately turn my nose up at it because I could not stand the taste of ginger (now I can’t get enough of it, go figure). If you have a willful child or just want a tasty dessert with some great health benefits, make these Honey Lemon Ginger Protein Puddings.
There’s a reason this combination of flavors is often used as a tonic. Lemons are loaded with immune-boosting vitamin C. Mixed with the bright spice of ginger, it helps to clear out stuffy noses. The honey will help to soothe a sore throat. These jars will be especially beneficial if you use raw honey, which is known for being antibacterial and anti-fungal. Not a bad addition if you’re feeling under the weather.
You can easily make this pudding vegan with a few simple substitutions, but if you’re able to, using collagen gelatin comes with multiple health benefits. It’s known for promoting strong hair, skin, and nails and supports your bones and joints. On top of that, a serving comes with 20 g of protein.
Even without the collagen gelatin however, this pudding is protein-rich from the silken tofu base. If you’ve never had a dessert made of tofu, you may grimace at the thought. Since tofu is neutral tasting however, it makes a great starting point for both savory and sweet dishes, just like these puddings. Don’t knock these muscle building, immune-boosting jars before you try them!
Make these Honey Lemon Ginger Protein Puddings. Your health and tastebuds will thank you.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
380 g - Silken Tofu
20 g - Collagen Gelatin Powder - Sub 1 tsp of Agar Agar Powder for vegan
1 - Large Lemon - Juice and Zest
42 g - Honey - Sub agave for vegan
100 g - Frozen Cauliflower Rice*
1 tsp - Vanilla Extract
1 tbsp - Grated Ginger
½ tsp - Turmeric Powder + small pinch of black pepper *- Optional for Color
4 oz - cool water
4 oz - hot water
170 g - 0% Greek Yogurt - Sub coconut yogurt for vegan
28 g - Honey
14 g - Coconut Flour
Lemon Bliss Balls or Frooze Balls
Crumbled Lemon Cookies
Add the cauliflower rice to a microwave safe dish. Microwave for 1 minute 30 seconds*.
In a small bowl, mix together collagen gelatin and cool water. Allow to sit for 5 minutes to congeal.
To a high speed blender, add silken tofu, lemon juice and zest, honey, microwave cauliflower rice, vanilla, ginger, and turmeric. Blend until smooth.
Add hot water to collagen gelatin and stir until dissolved.
While the blender is running, pour in collagen gelatin.
Distribute mixture into jars and allow to cool. Allow mixture to firm up in the fridge for at least 3 hours.
While pudding is chilling, make the cream layer. In a bowl, mix together all cream layer ingredients until well combined. Allow to firm up in the fridge for at least 10 minutes.
When ready to serve, top pudding with cream and crushed lemon cookies, garnish with lemon zest, and enjoy!
Store in the fridge for up to 4 days.
You can’t taste the cauliflower rice, it is just added for creaminess, nutrients, and volume. You can omit it if you wish.
You can’t taste the black pepper, but it helps to activate the healthy benefits of turmeric.
Be careful not to overcook the cauliflower in the microwave or you will be able to taste it.
Want a savory option for lunch? Make these Low Carb Sesame Noodle Bowls: