Overnight Psyllium Husk Pudding Recipe
Psyllium husk, my love, my life. Super filling and low in calories, psyllium husk can be used in a plethora of different recipes, from an egg substitute, as a thickener, and even to make pudding which is exactly what I'm going to show you how to do here!
To make your pudding, you will need just a couple of things:
* 12g ground psyllium husk (23)
* 320 ml or 1.25 cups any liquid (you can add less or more depending on how thick you want your pudding but I find that this pudding is perfect for me)
*sweetener to taste
* Any toppings you want :)
First, in a microwave-safe cup, add your ingredients, stir well, and microwave for about 60-90 seconds or until the mixture is very hot. Stir again to ensure the psyllium husk is well incorporated, add it to a container and store it in the fridge for at least two hours, preferably overnight. After several hours in the refrigerator, empty your pudding into a blender or food processor and blend until smooth (I find that about 10-20 secs does the trick). Transfer into a cup, add your toppings, and enjoy! This can be as low as 23 cals and is super filling!
For the version I made above (70 cals):
* 170 ml Alpro Unsweetened Coconut Milk (23)
* 1/2 tsp citric acid (0)
* 50g Frozen Mixed Berries (24)
1. Follow the directions to make above
2. After the blending step, leave a couple tablespoons in the blender and add about 15g of the berries. (these steps are optional and you could definitely just blend all of the pudding together to make a berry pudding, or don't blend the berries into the pudding and just have them as a mix in)
3. Blend until it is nicely coloured.
4. While the coloured part of your pudding is blending, mix in the rest of your berries into your white pudding.
5. Once done, spoon your blended berry mixture on top of your cup and enjoy!
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