Pineapple Marshmallow Protein Cake Recipe

  

 

RECIPE:

Beat 3 egg whites till fully peaked,
I add in 6-7g splenda for taste,

In a seperate bowl i mixed in two sachets of aeroplane jelly lite (use flavouring of choice) and added in 10g EXTRA gelatine (there should roughly be 30g gelatine in your bowl now) ~ macros here are 34P/0.8C/0F (poor in 200ml cold water, stir continuously, then add 200ml hot water, and continue to stir).

Now add the jelly into the peaked egg whites (tablespoon at a time – whilst beating continously, until you have a small amount of jelly left in your bowl – (beat the eggs in a large bowl as the egg whites/jelly mix creates a large amount of volume).

In another separate bowl or tray add a layer of baking paper and poor the unused jelly into ‘said’ bowl or tray (you can add in toppings of choice here – Then proceed to add your marshmallow mix stick it in the fridge for 1.5-2 hours, and you’re good to go.

MACROS:

Protein = 34g
Carbohydrate = 6g
Fat = 0.4g

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