Chocolate ricotta

any time • 120 minutes

Preheat oven to 300°F. In a mixing bowl, combine ricotta cheese, natural peanut butter, protein powder and oil. Mix well. Once mixed, scoop out 4 equal portions (an ice cream scooper helps here), placing each portion into a slot in a 12-slot muffin tin. For smaller servings, divide into 8 equal portions instead.

Bake in oven for 30 minutes. Remove from oven, and allow to cool on a rack. Serve once cool to the touch, or allow store in the fridge overnight.

Makes 4 servings.

Calories

411 kcal

Protein

32 g

Carbohydrate

10 g

Fat

27 g

Saturated

5.5 g

Monounsaturated

8.8 g

Polyunsaturated

3.5 g

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