After gastric bypass surgery, people are sometimes temporarily lactose intolerant. This recipe adds protein to the broth with soymilk.
Ingredients:
- 1 cup soy milk [10g]
- 2 cups mashed potato puree [16g]
- 3 cups chicken broth [6*3=18g]
Directions: Add all ingredients to blender or food processor and pulse until mixed into a runny smooth broth. Freezes very well.
Yields: 14 servings of 4 ounce creamed broth, at 3.14 grams protein per 40 oz serving. This counts as your liquid intake as well as your protein intake. You may drink this all day without measuring.
