3/4 cup unflavored whey protein
1/2 tsp Celtic sea salt
3 eggs, separated
3/4 cup unflavored almond milk
1/2 cup pan drippings from roast prime rib of beef
Preheat the oven to 375 degrees F. Sift together the whey and salt in a bowl. In another bowl, beat the egg whites until very stiff. Set aside.
In a separate bowl, mix together the yolks and almond milk until light and foamy.
Slowly stir the dry ingredients into the whites just until incorporated. Then add in the yolk mixture. Pour the drippings into a 9-inch pie pan, square baking dish OR I used large muffin tins (for individual servings). Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, about 20 minutes (or 10 minutes for muffin tin). Makes 8 servings.
NUTRITIONAL COMPARISON (per serving):
Traditional Pudding = 157 calories, 19.1 carbs, 0.6g fiber, 11g protein, 3.3g fat
"Healthified" Pudding = 45 calories, 0.9 carbs, trace fiber, 12g protein, 2g fat
OPTION: Fill "pockets" with pre-cooked breakfast sausage before baking.
