You ever get wind of an idea that was so good you wish you had thought of it?
But you can’t. You really can’t. It’s not honest or ethical — even if it would earn you a place of eternal glory.
This is one of those moments for me. This was not my idea, but an idea passed to me from my friend Leslie (KittenLove on Obesityhelp) who modified this recipe from something she saw in a fitness magazine. It sounded intriguing and, since it had peanut butter in it, I decided to give it a whirl. (Justification, anyone?)
She presented it as an idea for a snack. A pudding, if you will. True, when I first made it, it was very pudding-like. But a night of partying in my fridge turned it into something even more spectacular. Especially when I paired it with my Chocolate Thingamijigee Protein Cupcakes.
So it is with great pride I present to you…
Kitten’s Love Potion #9 Protein Cake Frosting
1 tbsp your favorite peanut butter
1 scoop of your favorite chocolate protein powder (I used this)
3 tablespoons milk (For the batch shown I used skim milk. The batch before that I used Hood Calorie Countdown Chocolate milk. Both turned out divine but the version with the chocolate milk was a bit rich.)
Optional: 1 tablespoon whatever sugar-free syrup you like (I didn’t use any this time but I would recommend Sugar-free Hazelnut syrup for a Nutella kind of thing.)
Nuke peanut butter in the microwave until liquidy (about 45 seconds did the trick for me).
Add in protein powder and mix until it is the consistency of wet sand.
Add your milk, and stir until smooth then add your syrup and stir again.
Refrigerate about two hours (I did overnight but 2 hours should do the trick).
And that’s all there is to it, folks! That looks and feels like icing!!! With virtually no carbs (there are a few but not many) and loads of protein. Since this is enough to ice more than one cupcake the fat amount is broken up a little but even that isn’t bad (one tablespoon of peanut butter has about 8g of fat). And honestly…when did you ever hear of cake icing being GOOD for your plan?
Since I gave a link to the stats for the cupcakes I figured I’d chime in with the basic stats of the frosting (again, your stats depend on the ingredients YOU use). The frosting covers six cupcakes and for each cupcake’s worth is 44 calories, 5g of protein. I only make one batch at a time because, for me, even protein forward foods can become triggers in large quantities. Your mileage may vary!
I’m going to try this out in a vanilla variety with some almond butter. Anyone care to try it with me and report back on the results?