A Trio of Perfectly Fit Protein Desserts

Earlier this week, I was sent a few samples of Perfect Fit protein powder and yesterday? Yesterday the powder came out to dance :-D Let me start at the beginning: Once a fortnight, Ben comes over to dinner and, together, we treat our tastebuds to a protein feast of true kaPOW! dimensions. It’s become a habit. We theme these dinners and prepare our dishes according to what our stereotype files of X cuisine contain. We’re very lenient when it comes to authenticity (how could we not, when we eat our tacos out of egg white + psyllium protein quote unquote tortillas?); our point is just to try to follow what we THINK a country’s cuisine is all about (however Frankensteinian and hm-hm our attempts may end up being). Ben tends to always to gravitate towards veg-heavy, coconut-oiled, and meat-packed main courses. Me? I’m always in charge of dessert ;-) All our dinners are kept sugar free, dairy free, gluten free, moderately low carb and BOOOM!!!! packed full of flavor and nutrition ;-)

Last night’s dinner included a new guest, the great Harry Ranson (say hello to Harry here). Ben and I met Harry at BodyPower, he was our MC and gave some inspired cooking demos at the Nutrition Kitchen. Sharing our over-animated-interest for fitness and nutrition, Harry became the latest addition to our Protein Pow(d)ered dinner parties; fun stuff! :-)

Because last night’s theme was “Mexican, this was my plan for dessert. I wanted to keep it dark chocolatey and reminiscent of Como Agua Para Chocolate in terms of spicing depth and and umph-factor ;-) Ahhhhh! It was a massive success. You can follow all three recipes (to have a trio of protein desserts, like I did), or you can make just one. Either way, they were all finger-licking good so give them a shot!!!!

Ingredients for the Protein Orange & Pumpkin Pie:

1 cup liquid egg whites
2 packets Perfect Fit vanilla brown rice protein powder
1 can  pumpkin
1/4 cup  coconut flour
2 tablespoons orange peel


1. Mixed together and baked at 160 C (320 F ) for about 40 minutes

2. Let it cool, and wa wa wa! Pumpkin pie deliciousness!!!!

Ingredients for the Mexican Chocolate & Gojiberry Protein Donuts :

3/4 cup of liquid egg whites

2 more packs of Perfect Fit vanilla brown rice protein powder
1/2 cup chocolate hemp protein powder
1 tablespoon cocoa
1 tablespoon stevia
1 and a 1/2 cups coconut milk
1/4 cup quinoa flakes
1/4 cup goji berries
2 tablespoons coconut flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla powder
1/2 teaspoon mace
1/2 teaspoon cloves


Mixed together and baked at 170 C (338 F) for about 15 minutes and baked in this! 

Ingredients for the Protein Mini Muffins?

Ah, see, for the mini muffins, I used the same batter I did for the donuts.So, half of the batter went for the donuts and half for the mini muffins ;-)

The only difference is that I baked the muffins in this amazingly awesome thing ten minutes longer than the donuts and I also frosted them. For their frosting (which we also ended up smearing on the donuts!) all I did was mix one little pot of goat’s cream with 1/4 cup of vanilla brown rice protein powder! I also smeared ONE square of 100% dark chocolate on the donuts (for the crunch effect) and sprinkled them with cinnamon and stevia ;-) Easy as easy can be and SWEET ZEUS AND ALL THE GODS OF MOUNT OLYMPUS, PUT TOGETHER, WHAT A DESSERT!

Macros per one slice of pumpkin pie (out of 8):

9g protein
6g carbs (2.7g sugars)
1.3g fat (0.9g sat)
4.1g fiber

Macros per 1 donut (out of 28):

3g protein
1.3g carbs (0.6g sugars)
0.6g fat (0.2g sat)
0.7g fiber

Macros per 1 mini muffin without frosting (out of fifteen): 27.2kcals, 3.5g protein, 1.5g carbs (0.7g sugars), 0.7g fat (0.3g sat) and 1g fiber!

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