Blueberry Almond Breakfast Pudding
From Laura Dolson
This is an easy, healthy, low carb breakfast pudding. Make it in the microwave in under 5 minutes. For a larger serving, increase the almond meal up to 1/2 cup, add 1 Tablespoon water, and cook a bit longer.
INGREDIENTS:
* 1/3 cup almond meal
* 2 Tablespoons water
* 1 egg
* 1/4 cup blueberries – frozen or otherwise
* Sweetener and flavoring to taste
PREPARATION:
Mix almond meal, egg, and water in a microwave-safe bowl.
Microwave on high for about 45 seconds.
Move the cooked part of the pudding towards the center of the bowl and add blueberries and/or any mix-ins you want.
Microwave for about 45-60 more seconds, depending on mix-ins (frozen fruit will need even longer cooking, as it will cool down the pudding).
Stir and eat.
Possible Additions:
* Fresh or frozen berries
* Unsweetened coconut
* Peanut butter or other nut butters
* Small cubes of cream cheese (any fat level)
* Sugar-free maple or other syrup
* Sugar-free jam or preserves
* Chopped nuts
Nutritional Information: Each serving (with blueberries) has 6 grams effective carbohydrate plus 5 grams fiber, 13 grams protein, and 273 calories.
