I had tried adding salt and artificial vanilla extract to the cookie dough to no avail (perhaps I did not add enough).
SOYLENT PUDDING IS AMAZEBALLS!
I took one of the small packages of Jell-O chocolate instant pudding and mixed it with 2 cups of Soylent from the batch I made last night (instead of 2 cups of milk) and it may be the single greatest thing I’ve ever made in the kitchen. I put it in the fridge to set and then licked the blender clean.
I haven’t made pudding in quite a while, but I’m pretty sure it’s noticeably less thick when made with milk before it sets in the fridge for a bit. I’m interested to see how thick it gets after chilling for a few hours. If it gets too thick, it can probably be thinned down with more Soylent, which would be a good thing because that little box of powder is 400 calories worth of awesome.
Nutritional breakdown of the box of pudding:
72 grams of sugar (holy crap!)
1,680 grams of sodium (72% DV)
100 grams of carbs (32% DV)
12% DV of fiber (not sure how many grams, says <1g for 1/4 box)
8% DV of iron
So… if we do a little math, 2 cups of Soylent = ~475 calories (@1 cal/ml), so I’ve got ~875 calories worth of pudding. According to the package, if it had been prepared with 2% milk it would have been 640 calories.
Note: I added salt when making my Soylent. If you’re planning on making Soylent pudding you might want to hold off on that due to the high level of sodium in the pudding powder.
Now I have to force myself to not eat the whole bowl in one sitting.
I think I’ll be making Soylent pudding pies for Thanksgiving/Christmas this year.
<< Runs to the store to buy every flavor of instant pudding that sounds good.