PROTEIN OREO'S DONUTS

The Holidays are almost there. Holidays for me means eating, cooking and baking. I simply love it! However, it also means feeling guilty after eating a ton of food or a bad stomach ache. I thought, why not share with you some healthier versions of my favorite food? So you can eat without feeling guilty or sick! The first recipe I'll share with you is my Protein Oreo's Donuts.

Ingredients

  • 120g Oreo O's Cereal blended finely

  • 14g Coconut Flour

  • 2 scoops Mutant IsoSurge Isolate Protein Chocolate Fudge Brownie

  • 60g Fat-Free Greek Yogurt vanilla

  • 95g Liquid Egg Whites or whites from two whole eggs

  • 125g Unsweetened Apple Sauce

  • 2 Tbsp Walden Farms Pancake Syrup

Cheesecake Topping

  • 170g Fat-Free Greek Yogurt vanilla

  • 16g Sugar-Free Fat-Free Cheesecake Pudding Mix

  • 20g Oreo's crushed

Instructions

  1. Preheat oven to 325 degrees F and spray and donut pan with nonstick cooking spray (I use melted coconut oil because most oil spray contains propane... Yes, Propane gas. Don't want to put that in my food).

  2. Blend Oreo O's in a food processor or crush in a Ziploc bag until it reaches a flour-like consistency.

  3. Add remaining dry donut ingredients to a mixing bowl.

  4. Once you've mixed all dry ingredients, add the Greek yogurt, egg whites, apple sauce, and sticky sweetener in gradually. Your batter should be thick but if it's too thick to spread, add a bit more apple sauce or sticky sweetener.

  5. Add the mixture to the donut pan, making sure to remove excess batter from the pan's edges.

  6. Bake for 25-28 minutes or until a donut can pass the toothpick test like cake.

  7. To make the cheesecake topping, mix the Greek yogurt and pudding mix in a small bowl. Use a spoon or knife to spread the topping on your donuts. You can crumble the Oreo's by hand or in a Ziploc bag before sprinkling them on top of the topped donuts.

Little tips

  • If you're going to store these in the refrigerator, add the O's when you're going to eat each donut. Otherwise, they'll be stale.

  • If you don't have a donut pan, you can do one yourself. All you need is a cupcake pan and some regular old tin foil. Cut the foil into a 4 x4 square and bend gently around your middle finger. Remove your finger and press the shape you’re left with into the muffin tin.

  • Pour the mixture close to the top but make sure to don't put it on the pan's edges

About the protein I used

I used the IsoSurge Protein for many reasons. First, did you know that they use the flavour technology used by the world's leading ice cream brand? AKA Ben & Jerry's? You have a 100% chance of loving the flavour and not get tired of the taste.


It is an Isolate protein which means it is isolated from it's source (milk). For example, in 1 scoop of whey, 60% of your scoop will be protein (the 40% is fat, lactose, etc). In 1 scoop of Isolate, 95 to 99% of your scoop will be protein. As a person who don't digest lactose very well, the IsoSurge is the only protein I've tried that I can digest. It also comes in 14 different flavours!


So there it is!

I hope you like it as much as I do! They are good, soft and really tasty! If you do it and share it on Instagam, tag me so I can see it! I want to hear back from you!


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