YUM! That's what we have to say about this Apple Pumpkin Bread Pudding with Cinnamon Roll IsoJect. Not to brag, but this is just so delicious, and it contains two of our favorite fall flavors, crisp apples and plump pumpkins. Other perks: It's got 20 grams of protein, and there's NO baking required, which means this pudding is SUPER fast and easy to make! This recipe was created by one of our very own Evogen Ambassadors, Sheyla Culligan. Thanks girl!
Macros: 275 calories 33c/7f/20p
½ scoop Cinnamon Roll IsoJect Protein ¼ cup Pumpkin Purée 2 packets of Stevia ½ tsp. Vanilla Extract 2 tbsp. Fat Free Cream Cheese 1 tbsp. Unsweetened Vanilla Almond Milk 1 tbsp. Yogurt Butter (we used Brummel brand) 2 oz. Apples cut into cubes (we used Red Delicious) ½ of a Whole Wheat Pita Pocket
1. In a large mixing bowl, blend the Pumpkin Purée, Cream Cheese, Almond Milk, Cinnamon Roll IsoJect, Vanilla Extract and Stevia. Whisk the ingredients until all of the lumps are gone and the mixture becomes a creamy pudding, then set aside.
2. Cut the Pita Pocket into small pieces. In a small sauté pan, using medium heat, melt the Butter. Once melted, add the Pita and cook until the pieces are crispy and golden. Set aside.
3. In any glass, cup or bowl (we used a fancy martini glass), pour a layer of the pudding mixture as your base, continue with the Apple cubes, then the Pita bread. Keep up this layering pattern until you've used up all of your ingredients, and you're done! We topped our pudding cup with a dollop of cool whip and a sprinkle of cinnamon.