Dukan pudding is a very easy treat to prepare, perfect for replacing the classic homemade pudding, ideal for those on a diet following the Dukan regime, both the classic diet and the 7-day step diet.
The Dukan attack pudding is perfect for pure protein days and for protein and vegetable days, as I used gelatin as a thickener instead of cornstarch (tolerated). Otherwise, you can prepare the milk-free pudding using 1% fat cocoa and tolerated daily doses of cornstarch.
Unfortunately, the Dukan diet is very restrictive, but if you are not following this specific diet, I recommend trying the rice pudding, very light and delicate, or the dark chocolate pudding if you are as much of a sweet tooth as I am!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups skim milk
- 10 drops liquid sweetener
- 3 sheets gelatin
- vanilla bean
Preparation
Pour the skim milk into a saucepan.
Add the seeds from a piece of the vanilla bean to the skim milk.
Also add the liquid sweetener or your usual sweetener.
Soak the gelatin sheets in cold water.
Heat the milk on the stove, and when it’s hot but not boiling, remove it from the heat, squeeze the gelatin and add it to the milk.
Stir with a hand whisk to completely dissolve the gelatin in the milk, avoiding lumps.
Pour the protein pudding mixture into molds, then let them cool at room temperature, and then transfer them to the refrigerator to set completely.
Let the puddings rest in the fridge for at least 3 hours before serving.
STORAGE
Store the Dukan pudding in the refrigerator for up to 4 days.
