A simple recipe for baked peanut butter pudding is fruit, with fruits for sweet and nutritious snacks (use the remaining egg whites!).
Children like pudding and peanut butter, so why don’t you combine them with nutritious snacks that can be made for lunch boxes or healthy snacks?
A few weeks ago, I devised this souffle -like pudding when I had a lot of remaining egg whites to use a few quart ice cream for a weekend party.
It has been amazing and has been a regular feature on the menu since then.
Are you not a peanut butter fan?
In this case, I suggest replacing the same recipe, sesame butter. This delicious alternative is suggested to people who are lighter than peanut butter and have peanuts or nut butter allergies.
One of the best features of this recipe is that it is prepared in 15 minutes of baking time!
Pudding is still warm, but I prefer to eat personally after cooling at the counter after baking.
If there is no date syrup, do not replace honey.
Honey cuisine destroys all beneficial characteristics and forms a mucosal formation according to the tradition of Ayurveda. Raw honey is used only for unheated dishes!
You can replace Sucanat, coconut sugar or maple syrup, but this natural sweetener is more difficult to digest than fruit -based sweeteners such as date syrup.
I hope you enjoy it
Baked peanut butter pudding
A simple recipe for baked peanut butter pudding is fruit, with fruits for sweet and nutritious snacks (use the remaining egg whites!).
guideline
Preheat the oven to 350 ° F/ 175 ° C.
Apply 4 ounces (4 ounces) with butter to lightly apply butter to apply.
Peanut butter, milk, vanilla, dating syrup and sea salt are mixed with clean and dry bowls. Keep it separately.
Until the stiff peak is formed (about 3-5 minutes) (about 3-5 minutes), whip the egg whites in a separate bowl with a hand mixer.
Pour the egg whites whipped with peanut butter mixtures into the bowl. Gently fold with a large serving spoon until mixed. Do not mix to preserve the air of pudding.
Fill four Ramemkin evenly with peanut butter pudding mixtures that allow some tips for tips for some expansion during baking.
For 15 minutes or pudding swells and lightly bake with golden light. If you do not exaggerate, the pudding becomes too dry.
Remove Ramekins from the oven and cool for 10 minutes.
Provide warmly for consistency such as soufflé for hard and custard texture in the refrigerator. If you want, decorate it with honey drill rain.
Nutrition
Baked peanut butter pudding
Per serving (1 Ramekin)
calorie 252
Fat Calories 135
% Daily value*
province 15g23%
Saturated fat 2.5g13%
Multi -unsaturated fat 5g
Single unsaturated fat 7g
carbohydrate 17g6%
3g of textile12%
protein 12g24%
* Daily value is based on 2000 calorie diets.
