4 Tablesp Vanilla protein powder
3 Tablesp Tapioca
2 3/4 cups soy milk (Pacific Ultra Soy Original - USA or Vitasoy Soy Milky Lite - AUS)
2 egg, well beaten
1 teasp vanilla
4 cups Raspberries - fresh or frozen
16 Almonds or Brazil Nuts, crushed
Mix stevia, tapioca milk, and egg in saucepan.
Let stand for 5 mins.
Then, stirring constantly, cook on medium heat until mixture comes to a FULL boil. (pudding thickens as it cools)
Remove from heat, stir in vanilla.
Cool 20 mins, stir.
Spoon 1 cup raspberries into bottom of each dish or large glass and top with equal amount of pudding between serves.
Crush nuts and sprinkle 1/4 over each serve.
Serve warm or chilled.
Store leftover pudding in fridge.
MAKES 4 servings. Each serving = 2P 2C 2F