High-Protein Blueberry Cheesecake Pudding

vegetarian ⓘ

From a reel by Josh Schincariol — watch the original

Ingredients

• 300 mL Muscle Milk (25g Protein)
• 180 mL Skim Milk
• 1½ Scoops Transparent Labs Cake Batter Protein
• 1 Box Sugar-Free Cheesecake Pudding Mix
• 70g Blueberries
• Light Whipped Cream
• ½ Graham Cracker Sheet (crushed)

Instructions

1. Combine the Muscle Milk, skim milk, protein powder, and sugar-free pudding mix in a bowl.
2. Whisk the mixture until the consistency is smooth.
3. Gently fold the blueberries into the mixture.
4. Place the bowl in the freezer for 10 to 15 minutes until the pudding is chilled and thick.
5. Garnish with light whipped cream and crushed graham cracker before serving.