Shelly's Protein Pie
Crust
1/2 cup Graham Flour (health food store, bulk bins, Whole Foods type stores or online
)1/2 cup Vanilla Protein Powder
1/2 cup Oatmeal, dry
1/4 cup Nuts, chopped (I used Pecans)
1/4 cup Sugar-Free Torani Syrup (I used SF Vanilla)
1/2 teaspoon Baking Powder
1 Tablespoon Canola Oil
Middle
8 oz. Cream Cheese (or American Neufchâtel Cheese)
1/2 cup Vanilla Protein Powder
3 Tablespoons Sugar-Free Torani Syrup (I used SF Vanilla)
Top
2 cups of Sugar-Free Pudding (prepared per package directions, any flavor - I used Chocolate)
1/2 cup Protein Powder (I used Chocolate)
1/4 cup Unsweetened Coconut or Nuts, chopped
Mix crust ingredients together and press into 11x8 Pyrex rectangle casserole dish that has been sprayed well with Pam non-stick spray. Bake at 350 for 13 minutes. Allow to cool.
Combine middle layer ingredients until smooth. Spread over cooled crust. Chill while you mix up the pudding top layer.
Combine top layer ingredients and spread over chilled middle layer. I like to have some coconut &/or nuts in the pudding layer (it's a texture thing) but both can be omitted for those who would prefer not to include them.
Return to fridge for at least an hour. Serve portions with a dollop of No Sugar Added, Homemade Whipped Cream. Makes around 15 servings.You can, of course, use any pudding flavor. Sometimes a girl NEEDS her chocolate but my other favorites are Sugar-Free Pistachio or Sugar-Free Butterscotch mixed with Vanilla Protein Powder. SF Lemon is great too especially as a dessert after a Mexican dinner.
Early weight loss surgery post-ops: you can eliminate the crust and additions to the top layer, layer into parfait glasses instead Cutting fats: Change cream cheese to Neufchâtel (basically light cream cheese) or eliminate the middle layer.
