Protein Pudding

Ingredients

• 245 g (1 cup)Greek yoghurt
• about 60 g (½ cup)chocolate protein powder, or another flavour
• 12.5 g (1 tablespoon), optionalsugar or sugar substitute

Instructions

1. 1

   Whisk the base

   In a large mixing bowl, whisk the Greek yoghurt and protein powder until smooth.

2. 2

   Sweeten to taste

   If you like, stir in the sugar or sugar substitute.

3. 3

   Chill before serving

   Cover the bowl and refrigerate for about 1 hour before serving.

What is protein pudding?

Protein pudding is a simple chilled dessert made by combining yoghurt with protein powder. This version draws on the American-style high-protein pudding trend, using just a few ingredients and no cooking.

Greek yoghurt gives the mixture a creamy, slightly tangy base, while chocolate protein powder supplies the main flavour. Refrigerating it lets the texture settle before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 148 calories, 26g protein, 17g carbs, 2g fat.

The protein powder and Greek yoghurt provide most of the protein, while the powder and optional sweetener contribute most of the carbohydrates. The yoghurt also supplies most of the fat. Serve with fruit or another fibre-rich side to make the portion more balanced.

Choosing the ingredients

Greek yoghurt: A thick yoghurt makes a richer, spoonable base. Plain yoghurt keeps the chocolate flavour prominent and lets you control the sweetness.

Protein powder: Chocolate is the flavour in this version, but another flavour can be used. Powders vary in sweetness and thickness, so the finished pudding may differ slightly.

Whisking to smoothness

Add the powder to the yoghurt and whisk until no dry pockets or lumps remain. Scrape around the sides and base of the bowl as you mix.

If the mixture feels stiff, keep whisking until evenly combined rather than adding unlisted ingredients.

Getting the texture right

Before chilling, the pudding should look evenly blended and thick enough to coat a spoon. The exact consistency depends on the yoghurt and protein powder you use.

After chilling, check it with a spoon. If it has firmed up, stir briefly before serving for a more uniform texture.

Allowing time to chill

The hands-on mixing takes only a few minutes, but the recipe allows about 1 hour in the refrigerator. Cover the bowl while it chills so the surface stays fresh.

The stated total time is 65 minutes, including the resting time. Make it ahead when you want dessert ready to portion.

Serving the pudding

Divide the mixture between two small bowls or glasses. Serve it chilled, on its own or alongside fresh fruit for a contrasting flavour and texture.

For a more dessert-like finish, add a small topping just before serving, keeping in mind that extras change the nutrition.

Recipe notes & tips

• Use a large bowl so the powder is easier to whisk into the yoghurt.
• Whisk thoroughly and scrape the bowl to catch dry powder around the edges.
• Taste the mixture before adding optional sweetener, as some protein powders are already sweet.
• Cover the bowl before refrigerating.
• Stir the pudding briefly after chilling if you prefer a uniform texture.

Variations

• Change the flavour: Use another flavour of protein powder instead of chocolate.
• Add berries: Serve with fresh berries for a fruity contrast.
• Top with banana: Add sliced banana just before serving.
• Make individual portions: Divide the mixture between two covered glasses before chilling.
• Add a crunch: Sprinkle on a little cereal or chopped nuts at serving time.

Common mistakes to avoid

• Leaving dry pockets: Whisk thoroughly and scrape the sides and base of the bowl.
• Adding sweetener automatically: Taste first, since the protein powder may already be sweet.
• Skipping the chill: Refrigerate for about 1 hour before serving as directed.
• Using an uncovered bowl: Cover it before placing it in the refrigerator.
• Expecting identical thickness: Protein powders vary, so check the texture after mixing and chilling.

How to store

Keep the pudding covered in the refrigerator and eat it within 2 days for the best texture. Stir before serving if it has separated slightly; this recipe is served chilled, so reheating is not needed.

Frequently asked questions