Peach mango cobbler

post-workout • 45 minutes

Preheat oven to 375°F. In a mixing bowl, prepare the whole wheat pancake mix following the instructions provided on the box, making sure to use water instead of milk in your preparation process. Once the mixture is complete, take 4 scoops of protein powder and mix into the whole wheat pancake mixture, one scoop at a time, ensuring that the mixture remains slightly watery and not too thick. If the mixture does thicken up too much, simply add small portions of water while stirring in the protein powder to maintain the consistency. When the protein powder has been folded in, add ltbsp fresh orange peel and mix it throughout.

On a cutting board, peel and slice mango and peaches into wedges. In a saucepan, mix fruit wedges with 1 cup of water and V2 cup of Splenda. Heat saucepan on medium-high heat, allowing water to come to a slight boil. After the water begins to boil, remove 3 tablespoons of water from the saucepan and place into a small bowl. In bowl, dissolve 2 tsp of cornstarch thoroughly in the water, then place back into the saucepan. Once the mixture turns thick in consistency (usually about a minute or two), turn off the burner and remove the saucepan.

Pour the fruit mixture inside an 8-inch oven dish, and pour the pancake mix on top of the fruit. Place oven dish in the oven and bake for roughly 20 minutes at 375°F, or until pancake topping begins to crack. Remove from oven. Allow to cool for several hours on countertop or overnight in the fridge. Serve cool.


334 kcal


26 g


44 g


6 g


1.6 g


2.1 g


500 g light ricotta with whey cheese

5 tbsp natural organic peanut butter 4 scoops chocolate protein powder 3 tbsp extra virgin olive oil

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