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INGREDIENTS
2 scoops
100% ANY WHEY
Protein
(mixed with cream
cheese)
8 ounces low-fat cream
cheese, softened
3/4 cup granular Splenda®
3/4 cup egg substitute
1 teaspoon vanilla
extract
2 cups reduced fat,
semi-sweet chocolate
chips
2 tablespoons LITE
whipping cream
12 low-fat vanilla
wafers
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1 |
Heat oven to 450°F. |
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2 |
Beat
100% ANY
WHEY Protein,
cream cheese, and
Splenda® in large
bowl until well
blended. Add egg
substitute and
vanilla; beat well.
Stir in 1 2/3 cups
chocolate chips. |
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3 |
Line a cupcake pan
with cupcake papers
and place one
low-fat vanilla
wafer at the bottom
of each cup. Pour
3/4 cup mixture into
each cup. |
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4 |
Bake mixture for 10
minutes. Without
opening door, reduce
temperatures to
250°F; continue
baking 30 minutes.
Remove from oven.
Cover and
refrigerate until
thoroughly chilled. |
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5 |
Place remaining 1/3
cup of chocolate
chips and whipping
cream in small
microwave-safe bowl.
Microwave on HIGH 20
to 30 seconds or
until chips are
melted and mixture
is smooth. Cool
slightly and spread
over top of
refrigerated
mixture. Refrigerate
for another 15
minutes.
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Tip:
Chocolate retains it
shape when heated in
microwave, so be sure to
check it halfway through
heating time.
Yields 12
cups
9 g Protein/Cup
Splenda® is a registered
trademark of Splenda,
Inc. |
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