3. Water (400 grams, or 5 grams of water for every gram of cream of rice)
4. Marshmallow treat pea and soy protein isolate (75 grams)
5. Frozen blueberries (optional)
6. Coconut milk or vegan yogurt (170 grams)
7. Pretzel salt
Directions:
1. Prepare the cream of rice. Measure 80 grams of cream of rice using a scale. Boil water separately. Use 5 grams of water for each gram of your cream of rice, so for 80 grams of cream of rice, use 400 grams of water. Pour the hot water into the cream of rice and stir. Add a little extra water if needed. Microwave the mixture for 30 to 60 seconds to help your rice cook faster.
2. Prepare the protein powder. While the cream of rice is cooking, measure 75 grams of protein powder. Set it aside to add later.
3. Add protein powder to your cream of rice. Once the cream of rice is cooked, add the protein powder to the mixture..Stir it well to combine.
4. Put the cream of rice and protein mixture back in the microwave for an additional 60 seconds. Stir and check consistency.
5. Add cherry pie filling. Measure out 255 grams of cherry pie filling. Add the cherry pie filling to the heated cream of rice and protein mixture. Now Stir it thoroughly to mix it evenly.
6. Microwave the entire mixture for another 90 seconds to ensure it’s hot and well-blended.
7. Top with coconut Milk or vegan yogurt. Add 170 grams of coconut milk or vegan yogurt on top of the mixture. Spread it evenly to get the texture of whipped cream.
8. Add pretzel salt. Sprinkle pretzel salt over the top to taste. Finally, just mix everything together well. Serve hot and enjoy your cherry pie.
Note: I always prefer my blueberries frozen as they’re more nutritious that way. This is because they’re picked when they’re ripe and frozen at their ripeness, whereas anything you get from the grocery store is probably picked like three months ago.
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You can get the full recipe on my channel —(https://youtu.be/Uz7WcHA1o8g?si=DFA7hkHkRym9AR02)
Ingredients
1. Cherry pie filling
2. Cream of rice (80 grams)
3. Water (400 grams, or 5 grams of water for every gram of cream of rice)
4. Marshmallow treat pea and soy protein isolate (75 grams)
5. Frozen blueberries (optional)
6. Coconut milk or vegan yogurt (170 grams)
7. Pretzel salt
Directions:
1. Prepare the cream of rice. Measure 80 grams of cream of rice using a scale. Boil water separately. Use 5 grams of water for each gram of your cream of rice, so for 80 grams of cream of rice, use 400 grams of water. Pour the hot water into the cream of rice and stir. Add a little extra water if needed. Microwave the mixture for 30 to 60 seconds to help your rice cook faster.
2. Prepare the protein powder. While the cream of rice is cooking, measure 75 grams of protein powder. Set it aside to add later.
3. Add protein powder to your cream of rice. Once the cream of rice is cooked, add the protein powder to the mixture..Stir it well to combine.
4. Put the cream of rice and protein mixture back in the microwave for an additional 60 seconds. Stir and check consistency.
5. Add cherry pie filling. Measure out 255 grams of cherry pie filling. Add the cherry pie filling to the heated cream of rice and protein mixture. Now Stir it thoroughly to mix it evenly.
6. Microwave the entire mixture for another 90 seconds to ensure it’s hot and well-blended.
7. Top with coconut Milk or vegan yogurt. Add 170 grams of coconut milk or vegan yogurt on top of the mixture. Spread it evenly to get the texture of whipped cream.
8. Add pretzel salt. Sprinkle pretzel salt over the top to taste. Finally, just mix everything together well. Serve hot and enjoy your cherry pie.
Note: I always prefer my blueberries frozen as they’re more nutritious that way. This is because they’re picked when they’re ripe and frozen at their ripeness, whereas anything you get from the grocery store is probably picked like three months ago.