This is my favorite of the zillion versions of microwave protein cakes I make. It tastes like Crunch Berries cereal.
Shelly's Pretty in Pink Microwave Protein Cake
1 Egg, beaten
3 Tablespoons Milk
2 Tablespoons Sugar Free Vanilla Torani Syrup
2 Tablespoons Canola Oil
3 Tablespoons Multigrain Pancake Mix
1 teaspoon Sugar Free Strawberry Jello Powder, dry
1 scoop Vanilla Protein Powder
Pinch salt
1 - 2 cup Measuring Cup or Microwave Safe Mug
In a measuring cup mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, Jello powder, protein powder and salt. Tip dry into wet and stir till combined. Nuke in microwave for 2-2 1/2 minutes (start with 2 minutes and add 15 seconds or so at a time.... you want a dry top) Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices.
I served it with sliced Strawberries tossed with a little Sugar Free Strawberry Syrup (Smuckers) and No Sugar Added Homemade Whipped Cream sort of self serve, build your own dessert style.
Berry-topped Chocolate Mini Protein Muffins: All of my Microwave Protein Cake recipes can be turned into 12 mini muffins when baked at 350 for 10 minutes in the oven. I glazed some of them with a little melted sugar free chocolate, topped some non-pareils or a strawberry with a little heart food pick stuck through them to keep them together (like cupid's arrow.)
Shelly's Chocolate Protein Mini Muffins
1 Egg, beaten
3 Tablespoons Milk
2 Tablespoons Sugar Free Torani Syrup (any flavor)
1 Tablespoon Canola Oil
3 Tablespoons Multigrain Pancake Mix
2 Tablespoons Unsweetened Cocoa
1 scoop (50 cc-ish) Chocolate Protein Powder
Pinch salt
Measuring Cup
In a measuring cup or microwave safe mug, Mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, cocoa, protein powder and salt. Tip dry into wet and stir till combined. Pour into a non stick mini muffin pan that has been sprayed with Pam. Bake at 350 for 10 minutes.
Strawberry Cannoli: My favorite quick and easy dessert. A take on one of my childhood favorite Sicilian desserts: the cannoli. This version is waaaay better for you. Sweet farmer's market strawberries + creamy protein packed ricotta filling = Heaven.
Shelly's Strawberry Cannoli
12 Large Red Ripe Strawberries, washed & cored
1/2 cup Ricotta Cheese
1 Tablespoon Sugar Free Torani Syrup (any flavor)
dash of Cinnamon
Optional toppings:
Unsweetened Coconut
Grated Sugar Free Chocolate
Chopped Nuts
Wash and core strawberries. Leaving a hollow in the berry. Set aside. Mix ricotta, SF syrup (or whatever sweetener you choose) and cinnamon together till well combined. Spoon mixture into a snack size Ziploc bag. Seal. Cut end off and pipe mixture into hollowed strawberries. Dip into optional toppings.
