Last night I was in the mood to experiment. This was the yummy result... my protein souffle in a classic pineapple upside down cake flavor. It was the perfect dessert... or breakfast. Yum! eating it as I type.
Shelly's Pineapple Right Side Up Protein Souffle
1 cup Pineapple Chunks, drained (OK to use fresh, frozen or canned)
2 Tablespoons Smucker's Sugar Free Caramel Topping
3 Tablespoons Multigrain Pancake Mix, dry (I use this)
1 scoop Vanilla Protein Powder
1/2 teaspoon Baking Powder
1 cup Vanilla Soy Milk
1/2 cup Unsweetened Coconut, toasted
2 Tablespoons Sugar Free Torani Syrup (I used SF Coconut)
Hot water for water bath
Divide the pineapple chunks into each ramekin to cover the bottom of each. Spoon caramel sauce over each.
Mix all remaining ingredients (except water) in a blender till smooth.
Pour mixture into 4/4-oz ramekins or custard cups. Here's what I use.
If you don't have a groovy set up like this. Just place the ramekins in a large roasting pan. Place pan on oven rack and pour enough very hot water to come halfway up sides of ramekins. Bake at 350 for 45 minutes or until set, knife inserted comes out clean.
Serve warm or I served it chilled with a squirt of Sugar Free Land o Lakes Whipped Cream on top. Mmmmm. Soooo good.
More Eggface Protein Souffles:
Banana Caramel Nut