Sunday, July 3, 2016

Healthy 4th of July Dessert: Red, White and Blue Layered Protein Cake Jars

As promised in yesterday's big Healthy 4th of July recipe post here's the recipe and assembly steps for the Red, White & Blue Layered Protein Cake Jars.

Hope everyone has a happy, safe and delicious 4th!

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Shelly's 4th of July Red, White and Blue Layered Protein Cake Jars

You will need:
Small 4 oz. Mason Style Jars with lids (if you want them to portable)
Red Layer: Sliced Strawberries (or Red Raspberries or a combo) tossed with a Tablespoon of Smucker's Sugar Free Strawberry Ice Cream Topping or Sugar Free Strawberry Jam (optional, my berries were a little tart darn triple digit weather)
White Layer: 1/2 cup Ricotta Cheese sweetened with 1 Tablespoon Sugar Free Vanilla Torani Syrup (to taste)
Blue Layer: About 1/2 of a Very Blueberry 5 Minute Protein Cake, crumbled will easily fill 4 jars (recipe below) This is basically my regular Blueberry Protein cake recipe with blueberry juice subbed for the milk to make the cake blue-ish.

Shelly's Very Blueberry 5 Minute Protein Cake

1 Egg, beaten
3 Tablespoons Shelly's Blueberry Sauce (recipe below)
2 Tablespoons Sugar Free Vanilla Torani Syrup
1 Tablespoon Canola Oil
3 Tablespoons Multigrain Pancake Mix
2 Tablespoons Almond Meal
1 scoop (1/4 cup-ish) Vanilla Protein Powder
Pinch salt
1 - 2 cup Measuring Cup or Microwave Safe Mug

In a measuring cup or microwave safe mug, Mix egg, syrup, oil, blueberry sauce and combine thoroughly. In a separate bowl, mix pancake mix, almonds meal, protein powder and salt. Tip dry into wet and stir till combined. Nuke in microwave for about 2 minutes (my microwave is getting old and needs 20 seconds added now - strength varies so start with 2 minutes and add 20 seconds at a time till no longer damp on 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. Allow to cool. Slice & serve with Homemade No Sugar Added Whipped Cream and drizzle of additional Blueberry Sauce or toasted and eaten for breakfast with a smear of almond butter or crumble the cake and use to make my 4th of July Layered Jars.

Shelly's Blueberry Sauce

1 cup Blueberries
2 Tablespoons Sugar Free Torani (I used SF Vanilla)

Wash blueberries and place in a glass microwave safe bowl or large measuring cup. Add syrup. Microwave for 3 minutes. Using a fork smoosh any remaining whole berries in a fine mesh sieve or not up to you. Can also be done on the stove-top.

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Assembly: When it's cool enough to handle crumbled about 1/2 the protein cake. Place crumbled cake in bottom of jar 1/3 of the way up. Spoon sweetened ricotta on top. Top with berries.

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