Cherry Pudding

    (Total Time: 15 MIN| Serves: 5)


    ¾ cup whipped cream

    ¾ cup almond milk, unsweetened

    4 egg whites

    3 tsp powdered stevia

    1 tsp cherry extract, sugar-free

    ¼ tsp xanthan gum


    In a large mixing bowl, combine heavy cream, almond milk, and egg whites. Beat well on high, for 3 minutes. Pour the mixture into 5 ramekins.
    Plug in your instant pot and pour 2 cups of water into the stainless steel insert. Position a trivet at the bottom and place the ramekins on top. Securely lock the lid and adjust the steam release handle. Press “Manual” button and set the timer for 3 minutes. Cook on high pressure.
    When you hear the cooker’s end signal, press “Cancel” button and release the pressure naturally.
    Open the pot and chill the pudding to a room temperature. Refrigerate for 1 hour before serving.

    Per Serving (Calories 153 | Total Fats 14.2g | Net Carbs: 2g | Protein 4.5g |Fiber: 5.8g)