Baked Peanut Butter Pudding
Simple recipe for baked peanut butter pudding that is sweetened with fruit for a fast and nutritious treat (uses up leftover egg whites too!).
Ingredients
- 1/2 cup creamy peanut butter preferably organic and sugar-free
- 4 egg whites
- 1 tsp vanilla extract
- 3 Tbsp whole milk
- 3 Tbsp date syrup
- 1 pinch sea salt enhances flavor
- butter
Instructions
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Preheat oven to 350°F/ 175°C.
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Lightly grease four (4-ounce) ramekins with butter to prevent sticking.
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Blend peanut butter, milk, vanilla, date syrup, and sea salt in a clean, dry bowl until well mixed. Set aside.
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Whip egg whites in a separate bowl with a hand mixer until stiff peaks form (about 3-5 minutes).
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Pour whipped egg whites into the bowl with the peanut butter mixture. Gently fold with a large serving spoon until just blended. Do not overmix to preserve the airiness of the pudding.
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Fill the four ramekins evenly with the peanut butter pudding mixture allowing a bit of space at the tip for slight expansion during baking.
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Bake for 15 minutes or until the pudding is puffed and lightly golden on top. Avoid overbaking, or the pudding will be too dry.
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Remove ramekins from the oven and let cool for 10 minutes.
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Serve warm for a soufflé-like consistency or chill for an hour or more in the refrigerator for a firmer, custard-like texture. Garnish with a drizzle of honey if desired.