I plan to put this in some of my foods and when i need a dessert i can make a small serving thats high in protein.

(Preferably inexpensive Please)

I personally do not use unflavored, but I know a lot of people use either Unjury or Isopure. Inexpensive is a relative term... these are not cheap, but high quality with a good cost/serving ratio.

When I used Protein Powder ( for a few mths post banding 3 1/2 yrs ago), I sampled many from GNC. Didn't like any of them. The unflavored truly weren't. I found Syntrax Nectar pretty untasty (added it to puddings, Soups, mashed potatoes, etc) and reasonable in price. Here's a link to Amazon (I think it's the cheapest around)

http://www.amazon.com/Syntrax-Nectar-Medical-Unflavored-1-Pound/dp/B001I1NSUY/ref=sr_1_2?ie=UTF8&qid=1366053471&sr=8-2&keywords=unflavored+protein+powder

Good luck! Protein that you actually like is hard to find. I never did find a Protein Shake that I liked. I held my nose and gulped them until the 4 weeks was over and never had another.

Marci

Thanks everyone! If I have to spend money I will just don't want to ha

-BriannaXOXO

Unjury unflavored protien kind of reminds me of carnation coffee creamer powder without the taste. I use it to make jello and puddings without issue. And once its in whatever you put it in you cant taste it. Just be careful when using with hot liquids because it can clump at temps over 140F. When making jello you would whisk it into the cold water and then temper in the hot water with the gelatine dissolved in it.

Unjury unflavored protien kind of reminds me of carnation coffee creamer powder without the taste. I use it to make jello and puddings without issue. And once its in whatever you put it in you cant taste it. Just be careful when using with hot liquids because it can clump at temps over 140F. When making jello you would whisk it into the cold water and then temper in the hot water with the gelatine dissolved in it.

Unjury unflavored protien kind of reminds me of carnation coffee creamer powder without the taste. I use it to make jello and puddings without issue. And once its in whatever you put it in you cant taste it. Just be careful when using with hot liquids because it can clump at temps over 140F. When making jello you would whisk it into the cold water and then temper in the hot water with the gelatine dissolved in it.

I'm sorry. My phone was being stupid. I didn't mean to post multiple times.

That's ok!! Thank you for the advice!!

-BriannaXOXO