Well, depending on what you feel like and how your tastes are, here's a few options I make pretty regularly! They're pretty versatile, you can switch ingredients out without much changing. I'll post them up here in case anyone else stumbles across them and finds them useful!
Chocolate protein cake
Ingredients
6 eggs, separated
1 tsp cream of tartar
100g cream cheese, softened in a microwave (you can use cottage cheese if you want even less cals and slightly more protein)
2 scoops (60g) choc protein powder (or other flavour, plain is also fine. I use choc WPC)
3 tbsp unsweetened cocoa powder (30g)
2.5tbsp sweetener of choice (25g- I prefer natvia/truvia as it's almost calorie free at only 24cals per 100g)
1 tsp vanilla essence
Pinch of salt
Method
Pre-heat your oven to 170C. Line a cake tray with baking paper and set aside.
Beat your egg whites (I use a stand mixer) until they start to foam, then add the cream of tartar (not REALLY necessary, but it makes your whites stay firm!) and continue to beat on high for around 5-6 minutes. You want to be able to turn the bowl upside down without the whites moving.
While they're beating, soften your cream cheese and give it a good stir. Add the egg yolks and vanilla to the cream cheese and combine. It's ok if there's little cream cheese pockets, they're the best part of the cake! Haha!
In a separate bowl, combine your sweetener, protein, salt and cocoa powder.
When your egg whites are crazy solid (seriously, don't be afraid of over beating them. You want them firm!) pour your dry mix and wet mix directly into them and fold the mixture together. I find that the whites never fall if I use the cream of tartar, but they tend to go a bit liquid-y without. Anyway... it doesn't need to be perfectly smooth or all the same colour, just make sure there's not huge pockets of dry mix and it's fine! Scrape into your cake tin and smooth with a spoon, then bake for approx 35-40mins. Poke a knife in the centre and if it comes out clean it's done.
The cake will puff up HEAPS while it's baking and then shrinks when it's cooling, that's normal! And it freezes really well. Here's the stats for the whole cake, I usually cut it into 10 and have it with stevia sweetened yogurt as a pre-workout. You can slice it depending on how many cals you want it to be! (If you use cottage cheese instead of cream cheese you're looking at more like 850cals for the whole cake. I love the cream cheese though!)
Cals: 1115 Fat: 70g Carb: 13g Protein: 94g
Chocolate mousse/ pudding
Ingredients
2 hard boiled eggs (hahaha, don't freak out, you can't taste them at all and they help the texture!)
1 cup cottage cheese (250g)
1/4 cup unsweetened cocoa (40g)
1/4 cup sweetener of choice (I use natvia/truvia)
1 tsp vanilla essence
2-3 tbsp cream (I use around 40g)
1 cup water
2 tsp gelatine
Method
Add the water to a small saucepan and sprinkle the gelatine on top. Heat on the stove and stir constantly until the gelatine is completely dissolved.
Add all ingredients (gelatine mixture too!) to a blender and blend till the mixture is completely smooth- you don't want to see any bits of cooked egg white in there. Pour into a container (or 4 smaller ones). Let it cool uncovered on the counter before covering and refrigerating. I usually let it set overnight (also any eggy flavour disappears overnight too).
Flavour and texture-wise, it should be the texture of mousse- if it's too firm, use less gelatine next time you make it (or more if it's a bit jiggly). Also you might not like it as chocolately as I do, haha! If the flavour is too strong serve it with a bit of yogurt or whipped cream. Add protein powder if you want more protein in there!
Nutrition for whole recipe (4 serves)
Cals: 629 Fat: 35g Carb: 20g Protein: 43g
Vanilla protein whole egg custard
Ingredients
2 eggs
1 cup cottage cheese (Greek yogurt also works here!)
1 cup milk (I used whole milk)
1/4 cup sweetener (I use natvia/truvia)
1 tsp vanilla essence
2-3 tsp of cornflour (depending on how thick you like custard)
Method
You can make this exactly the same as a typical custard.
Blend the cottage cheese, vanilla and milk so it's smooth, then heat gently in a saucepan for about 5 mins on low/medium. Don't let it boil!
Whisk eggs, sweetener and cornflour separately in a heatproof bowl till well combined. Add the hot milk mixture and whisk constantly. Return to stove on low heat and cook stirring constantly for around 15mins (don't let it boil or you'll have sweet scrambled eggs!) It's ready when it coats the back of a spoon. I'm lazy these days, I can add all the ingredients to my Vitamix and let it do it's thing for 5mins and it does all the cooking for me, hehe! Serve with fruit, nuts, muesli, whatever you like custard with. Makes 4 serves. I've also added this to an ice-cream maker, it's good!!!! Nutrition for whole recipe:
Cals: 533 Fat: 25g Carb: 24g Protein: 49g
I'm also going to link this amazing recipe for protein ginger-snap cookies that I ate my weight in over Christmas: (Can I suggest as a dessert: chopped apple with a crumbled gingerbread cookie covered in custard. Nom.) I found the dough hard to work with though so I rolled the entire mixture out into as close as I could get to a rectangle, then used a pizza cutter and made 12 uneven crazy-shaped rectangles. Haha they were ugly, but maaan were they good!
Hope that helps, if I've gone in the wrong direction let me know and I'll make a few other suggestions!
