In this version I eliminated the toasted coconut (I was all out) that I normally add and added a few more chopped nuts. If you love banana bread make this...
Shelly's Banana Caramel Nut Protein Souffle
4 Tablespoons Pecans, chopped
2 eggs
1 Banana
1 cup Vanilla Soy Milk
3 Tablespoons Sugar Free Torani Syrup (I used SF Caramel)
1 Tablespoon Sugar Free Caramel Topping (I used Smucker's)
3 Tablespoons Multigrain Pancake Mix, dry
1 scoop Vanilla Protein Powder
1/2 teaspoon Baking Powder
1/2 teaspoon Cinnamon
dash Nutmeg (for top too)
Topping: No Sugar Added Homemade Whipped Cream and Sugar Free Maple Syrup
Sprinkle nuts into bottom of each ramekin. Mix all remaining ingredients 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. Sprinkle top of each souffle with additional nutmeg. Bake at 350 for 50 minutes or until set, knife inserted comes out clean. You can serve them warm but I prefer them cold from the fridge.
You can also top them with warm Sugar Free Vanilla Custard. Here's how you make the custard and here's some food porn of the Chocolate Protein Souffles topped with it. Yum!
Highlights of the day:
* Spent the Sunday with my pal Jeremy. We went to the Italian Festa. It's basically a crowded carb fest with crap for sale but I loved the street chalk drawings and we watched a fun stick ball game. We hit the beach for dinner... yummy salad, ocean air, crashing waves. Can't beat it. Then we head to home ground and went to the movies... Nick & Nora's Infinite Playlist which had some cute parts but isn't going to win any awards. The boy from Juno is in it. Such a little cutie.
Here's some of the chalk drawings:
