Carrot & Cauliflower Pudding
by: ffadmin

Makes 4 servings

Carrot & Cauliflower Pudding
Recipe type: Side Dish
  • Olive oil spray
  • 2 cups of cooked cauliflower, mashed
  • 1 cup cooked carrots or sweet potatoes, mashed
  • 2 eggs
  • ⅛ teaspoon cinnamon, or to taste
  • ⅛ teaspoon ginger, or to taste
  • 1 packet Stevia Plus (optional)
  • 2 scoops Fat Flush vanilla Whey Protein
  1. Preheat oven to 350° F.
  2. Lightly coat a 1-quart casserole dish with olive oil spray.
  3. In a blender or food processor, blend together all ingredients completely; pour mixture into dish.
  4. Bake at 350° F for 20 to 22 minutes (or until knife inserted into center comes out clean).
  5. Serve warm.

Don’t forget the Fat Flush Whey Protein!

This dish may be made up to 3 days ahead; cover and refrigerate. Reheat at 250° F for about 15 minutes, or until warm. May also be frozen.

Submitted By: Forum Member (2-9-04)

Forum Notes: Fabulous dish for picky kids who won’t touch veggies! Also a great choice when those mid-week dinner blahs hit…

This recipe is approved for Phase 2 and 3.
Remember to include ingredients when calculating daily intake allowances.

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