And now we’ve come to the last. Protein!
This one was a bit harder to judge, mostly because I didn’t require the recipe to be based on any one BF recipe. I have learned better! One person’s “to die for” protein is another person’s “to hurl for” nightmare. So instead I challenged folks to use a BF protein shake recipe to inspire them to create a protein treat all their own. This, of course, meant that it didn’t technically have to be a protein shake!
And so our last judge, Julia fretted over this category a lot. Because, in her words, each recipe got yummier, more decadent and drool-worthy.
This is Julia here (oh la, la!). She had RNY. She’s lost a boatload of weight (and seems to have gained an inner sex symbol but I digress…) and is a very adventurous cook (Jerk Shrimp & Caribbean Quinoa Salad, anyone?). She also writes the “Dear Foodie” column for Foodie News! Julia is also an “IRL” (in real life) friend. We both attend a local meet-up called “Bariatric Batsh*t Crazy Chicks” (no, I did NOT think up that name although I love it!). Say hi to Julia!
And say hi to her picks for the top three protein recipes. Remember, one of these Foodies will win a $50 Amazon gift card. Everyone who entered a recipe will get the chance to win a free box of Quest bars. And the entire Foodie Nation will get all the recipes submitted. YAY!
Now, in no particular order:
Stephanie’s Mini-Mocha Cheesecakes
- 8 oz Neufchâtel
- 4 oz Greek yogurt
- 1/4c Egg Beaters
- 2 scoops CLICK mocha
- 1/4c SF Torani caramel
- 6 packets Splenda
- Preheat oven to 375-degrees.
- Thoroughly mix cheese and yogurt in a food processor or in a bowl with a hand mixer on medium (or old school-style with a fork when I’m just too lazy to wash anything else!). Add remaining wet ingredients and mix again. Add dry ingredients and mix until well-blended.
- Place 4 1-cup ramekins (or pampered Chef prep bowls if you are like me) in a baking pan, adding hot tap water to the pan until halfway up the sides of the bowls. Spray ramekins lightly with non-stick spray.
- Fill prepared ramekins with equal amounts of batter. Bake at 375 for 45 minutes. Take ramekins out of the water bath and cool (I use a rack to speed up the process because I am impatient).
- I usually eat one as soon as they are cool enough to safely eat – about 15-20 minutes or so. The texture is a little mousse-ier at this point but so good!
- The others are good from the fridge for several days ( if they last that long!). The texture will be a little denser, closer to traditional cheesecake.
- 8 ounces milk (cow or soy – I used Soy Slender Chocolate flavor)
- 1 scoop chocolate protein powder (I used Syntrax Chocolate Truffle)
- 1 heaping Tablespoon unsweetened cocoa powder
- 1 Tablespoon instant espresso powder
- 6 pumps Torani sugar free salted caramel syrup
- 2 packets of Splenda
- 1 Vitalicious sugar free velvety chocolate vitatop, chopped into bite-sized pieces
- Pour first 6 ingredients into your blender and blend on high until doubled in size and very frothy.
- Add liquid into your ice cream maker and blend in the maker until it is the soft serve consistency you are seeking.
- Pour out into a bowl and add the chopped up vitatop. Gently mix until combined.
- If you want it like hard ice cream, put it into the freezer at this stage until is frozen solid.
Note: If you are a new post-op (or a post-op who wants to cut the calories or who is triggered by such items) and cannot have add-ins like sugar-free vitatops, feel free to omit them, the ice cream will still be delicious!
- 1/3 c. Click Vanilla or Mocha Latte Protein Powder (can also use whatever brand you have- might have to add more splenda if its not sweet enough)
- 1/3 cup nonfat Greek yogurt
- 1/4 cup nonfat ricotta cheese
- 1/2 t. instant coffee granules dissolved in 1 t. hot water, then cooled (if using vanilla protein powder)
- 2 t. Splenda, or more to taste
- 1/4 t. cocoa powder
- 1 T. sliced almonds (optional)
- Add the protein powder to a small bowl and make sure there aren’t any lumps.
- Add the Greek yogurt, Ricotta cheese, coffee and Splenda. Mix well- you don’t want any lumps.
- Pour the mixture into 2 dessert dishes. Sprinkle the top with cocoa powder.
- Sprinkle the top with sliced almonds.
- Chill for 1 hour.