Are you on a fitness regimen and getting bored of your meals? Or maybe you just want to try something different but stay within your macros. Then, you’ll have to give this fast and easy recipe a try.

When I would be doing my contest prep and the calories were so low and my food choices were limited, all I would think about was the foods that I wanted, but know I couldn’t have (at the time). And I noticed, when I was depleted in fats and the foods I was craving, my creative juices really got flowing, and thus, came to be this recipe below.

This came about from my love for ice cream (I always have a DQ blizzard for my weekly cheats) and peanut butter! Who doesn’t love peanut butter? In fact, I’d say that’s my kryptonite in the off-season. If I don’t limit it, I can easily over-indulge to the point of no return (not a good sight to see!)

So, with that, here’s the recipe. Hope you like it! And let me know what your favourite diet-friendly dessert is. Or if you don’t have one but want to create a healthier version of your favourite treat, please ask and I’ll help you out with it!

2 acorn squash, halved and seeds removed

3 scoops of chocolate whey protein powder

3 Tbsp/45 mL natural peanut butter

2 Tbsp/30 mL no calorie granulated sweetener (ie Splenda)

1/2 tsp/2.5 mL ground cinnamon

1/2 cup/125 mL water

Preparation time: 10 minutes

Set oven to 400 ̊F (205 ̊C). Place squash face down on a baking sheet and let cook for 40 to 45 minutes or until the flesh is soft to the touch. Let cool before scooping out the squash into a medium bowl.

Mash it before adding the whey protein, vanilla extract, peanut butter, sweetener, and cinnamon. Slowly add water to the mixture as you blend it.

You’ll know when you have the right amount of water when the mixture is thick and consistent in texture (should not be runny; if so, add more whey protein). Use a spatula to spread the mixture into a muffin pan and place in the freezer.

Freeze for at least 1 hour before serving.

Nutritional information 

Servings: 4
Calories per serving: 198
Protein: 21 grams
Carbohydrates: 22 grams (includes 7 grams fibre)                                                                       Fat: 6 grams

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