Symptom Tolerance Scores
Instructions
- 1
In a small saucepan off the heat, whisk together the cornstarch and whey protein powder until no lumps remain.
- 2
Gradually add the milk while whisking, then whisk in the beaten egg, honey (if using), vanilla extract, and a pinch of cinnamon if desired.
- 3
Place the saucepan over low to medium-low heat and cook, stirring constantly with a whisk or spatula, for 8-12 minutes until the mixture gently thickens to a pourable custard; do not let it boil vigorously to avoid curdling.
- 4
Remove from the heat, let cool for 3-4 minutes, then whisk in the Greek yogurt until completely smooth.
- 5
Pour the custard into two small jars or ramekins, allow to cool to room temperature, then cover and refrigerate for at least 1 hour until chilled and set.
- 6
Before serving, stir gently if a skin has formed; eat slowly with a small spoon, or thin with a splash of milk if you prefer a sippable texture.
GLP-1 Tips
- If your appetite is very low, start with just a few spoonfuls; this recipe is nutrient-dense and high in protein, so even a small amount helps maintain muscle while being gentle on a GLP-1–sensitized stomach.
- Serve it well chilled, as cooler foods often have milder smells and are easier to tolerate when nausea or low appetite is present.
Storage
Store covered in the refrigerator for up to 3 days. If the custard thickens too much after chilling, stir in 10-20 ml of cold milk just before eating to loosen the texture.
Nutrition Information
Per serving (1 of 2 servings)