This is a healthy fun dessert to make for any summertime get together. I wanted to put together a cake that was healthy, but that everyone would like. So for this Fourth of July I thought I would experiment ahead of time and try something new.
You more than likely already have these ingredients on hand. I didn’t have any fresh fruit, but luckily I had some frozen berries in the freezer. I will make sure to have fresh fruit on hand next time.
First I spray a 9×9 baking pan and preheat the oven to 350 degrees. Then I get started; today I am using strawberry protein powder. I take 6 scoops of strawberry protein powder and put it in a large mixing bowl. Then I add 6 egg whites to the bowl.
I combine these two ingredients in my mixing bowl. I use a spatula and mix it by hand. Probably because I am too lazy to get out the hand mixer! The spatula gets the job done. Depending on its consistency you will need to add some water to the mix.
It is best not to have a consistency that is too thick, but you also don’t want it to be too liquidy. I put 2 ounces of water into a measuring cup. I add a little to my mixture and then continue to stir. Then I add a little more water and stir again; you get the idea.
I find 2 TBSP’s-2 ounces of water is what works best for me. You will have to determine for yourself how much you need; it really depends on the protein powder you use. Once the mixture has a smooth texture, I pour it into my baking pan.
I bake it for 10-12 minutes. Keep an eye on it; it bakes fairly quickly. I poke the center of the cake with a toothpick to make sure it is baked all the way through. Then I remove it from the oven and let it cool.
I let the cake cool down for 45 minutes on the kitchen counter. If you are in a hurry you can stick it in the freezer. The cake needs to be cooled down and not warm to the touch; otherwise you will have a big melted mess of Cool Whip.
I use the whole 8 ounce container of Kraft Cool Whip Lite. I plop the Cool Whip on top of the cake and spread it from the center of the cake, outwards using a big metal spoon.
I proceed to line the outer edge of the cake with 1 cup of whole frozen strawberries. Once this is done I fill in the remainder with ½ cup of blueberries. I put it back in the refrigerator to keep it chilled until it is time to serve.
Yields 9 servings
Macronutrient Breakdown Per Serving
- 212 calories
- 17 grams of protein
- 21 grams of carbohydrates
- 7 grams of fat
You could use chocolate or vanilla protein powder. Try a variety of fresh fruit; banana and pineapple can make a tasty combination for the summertime. For extra healthy fats you could add several egg yolks. You could also sprinkle walnuts on top of the fruit.
Looking for a high protein meal to go with this dessert? Check out this delicious recipe.
Have you tried this recipe? Let us know in the comment section below.