Turn This Low-Sugar Fruit into Pink Pudding
Think of cranberries and you probably picture can-shaped gelatin at Thanksgiving. Gross. Let’s remake this fruit into a high-protein, low-calorie whip.
Cranberries get a bum deal. We only give them love one month a year or during those rare times when someone in the family has a urinary tract infection. But they have so much more to give.
The truth is, we’ve been missing out. This berry is so unbelievably delicious in other forms than just canned gelatin, compost, or juice that it’s not even funny. And one of the reasons it’s so tart is because of its incredible polyphenol and nutrient profile.
Its lack of sweetness also means it naturally has very little sugar (not that you need to be worried about fruit), but as such, it’s super low in calories. It’s also full of fiber. And it’s extremely high-volume (read: highly satiating) because of the water content.
Unfortunately, most of those benefits go straight out the window when you buy it in a can. It then becomes condensed and full of sugar to satisfy the tastebuds of every American family who’s used to bombing their bodies with hyperpalatable junk food.
Let’s change that now. Make this tart, creamy delight, and rethink everything you know about cranberries.
Ingredients
Optional
- 1/2 cup Splenda
- Dollop of whipped cream
- Handful of chopped walnuts
Directions
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Bring water to a boil, then add the cranberries.
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Cook and stir until the berries pop open and form a mush.
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Put the pot on a trivet in the refrigerator. Let them chill.
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Add three heaping scoops of MD Protein (on Amazon) to the cranberries.
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Mix. Then taste. If it’s too tart, add half a cup of granular, baking Splenda (on Amazon).
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Serve it with (or without) whipped cream and walnuts.
Calories & Macros
- Servings 2
- Calories 277
- Protein 33g
- Carbs 31g (7g fiber)
- Fat 1.5g
