Lemon blueberry bites

any time • 80 minute prep, cool overnight

BITES

6 egg whites

1 omega-3 egg

4 scoops vanilla protein powder

2 tbsp vanilla extract

250 g light ricotta with whey cheese

Y2 cup Splenda Zest from one lemon V2 cup blueberries

TOPPING Y2 cup blueberries V2 cup water 1 tsp Splenda

Preheat oven to 350°F. Combine egg whites and omega-3 egg in a bowl and whisk. Add protein powder, one scoop at a time, mixing throughout. Place this mixture into a blender and blend on medium speed to create smoother consistency. Add vanilla and continue blending for 10 seconds.

Next, mix 250 g ricotta cheese and Splenda in a bowl. Then, take the egg-protein mixture and pour into the ricotta mixture, mixing together. Add the zest from lemon and the blueberries, and mix all together.

Pour the entire mixture into a large ramekin, 6" in diameter. Fill a deep baking pan half-full with hot water and place the ramekin inside of the oven pan so that the water comes approximately half way up the outside of the ramekin containing the berry and ricotta mixture. Place the baking pan containing the ramekin into the oven and bake for approximately 1 hour, or until slightly firm to the touch. Once finished, take out of the oven and place the ramekin onto a wire rack to cool. When cool to the touch, place in the fridge over night.

To make blueberry topping, blend blueberries, water and Splenda.

To serve, use a cookie cutter to cut circular shapes out of the mixture in the ramekin, and drizzle blueberry topping over top.

Calories

439 kcal

Protein

33 g

Carbohydrate

7 g

Fat

31 g

Saturated

8.1 g

Monounsaturated

12.1 g

Polyunsaturated

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lemon blueberry bites

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