Symptom Tolerance Scores
Instructions
- 1
In a medium bowl, whisk the liquid egg whites, lactose-free low-fat milk, greek yogurt, maple syrup (if using), lemon zest, ginger, cornstarch, and salt until completely smooth with no lumps.
- 2
Pour the mixture into a small non-stick saucepan and place over low heat; cook gently, stirring slowly and constantly with a silicone spatula, scraping the bottom and sides to prevent sticking.
- 3
Continue cooking for 8–12 minutes on low heat until the custard thickens to a yogurt-like consistency and the egg whites are fully set but still soft; avoid boiling to keep it easy on the stomach.
- 4
Remove from heat, let sit for 2–3 minutes to cool slightly, then divide into two small bowls; taste and add a few extra drops of lemon or a bit more maple syrup if needed.
- 5
Serve warm, not hot; if very sensitive to bloating, eat slowly in small spoonfuls and stop when comfortably satisfied, saving the rest for later.
GLP-1 Tips
- For GLP-1 users prone to bloating, keeping this custard warm (not hot), low in fat, and smoothly blended reduces gastric workload and trapped gas, while ginger and lemon can gently support digestion.
- If you’re in a strong nausea or bloating phase, start with half a portion and reheat the rest later; smaller, spaced-out amounts are often better tolerated with slower gastric emptying.
Storage
Cool to room temperature, then cover and refrigerate in an airtight container for up to 2 days. Reheat gently on low heat or in short microwave bursts with a splash of lactose-free milk, stirring until smooth; avoid overheating to keep the texture soft and easy to digest.
Nutrition Information
Per serving (1 of 2 servings)