I have been obsessed with peanut butter lately (check out a previous post for High Protein Peanut Butter Yogurt - I can't stop eating this!). Of course, this comes at a time with all the scary news stories about peanut butter contamination and recalls. (Note I found this handy page from the FDA that lists the most current peanut recalls. Refer to this daily - a great inspiration for caloric-intake restriction!). Alas, if you are truly paranoid, grind up some of your own homemade peanut butter - it is simple - all you need is about 1 and 1/2 cups peanuts and 1 tablespoon peanut oil, mix together, blend in food processor until smooth. Beautiful!Use that homemade peanut butter for the recipe below - it is categorized as a "breakfast" recipe - however I think this is a fabulous one for any time of day (think dessert). Enjoy!
Chocolate Peanut Butter Souffle
WHAT YOU NEED:
1/3 cup Eggology egg whites
1 teaspoon cocoa
15 grams (approx.) chocolate whey
1-2 teaspoons natural peanut butter (crunchy or smooth - your choice)
1 tablespoon natural yogurt
1/2 banana, sliced
INSTRUCTIONS
Preheat the oven to about 350ยบ F.
Beat the Eggology egg whites till stiff. Mix the cocoa, whey, peanut butter, and yogurt in a separate bowl until well blended. Gently fold in the egg whites in 2 or 3 lots.
Heat a non-stick omelet pan with an ovenproof handle, brush with a tiny amount of oil and pour in the mixture, spreading evenly. Turn off the heat and place the pan in the oven for 2-3 minutes.
WHAT YOU NEED:
1/3 cup Eggology egg whites
1 teaspoon cocoa
15 grams (approx.) chocolate whey
1-2 teaspoons natural peanut butter (crunchy or smooth - your choice)
1 tablespoon natural yogurt
1/2 banana, sliced
INSTRUCTIONS
Preheat the oven to about 350ยบ F.
Beat the Eggology egg whites till stiff. Mix the cocoa, whey, peanut butter, and yogurt in a separate bowl until well blended. Gently fold in the egg whites in 2 or 3 lots.
Heat a non-stick omelet pan with an ovenproof handle, brush with a tiny amount of oil and pour in the mixture, spreading evenly. Turn off the heat and place the pan in the oven for 2-3 minutes.
You want the finished product to be cooked through, but still flexible.
Slide the omelet onto a plate, spread banana slices over one half and fold the other side over. Voila!
Slide the omelet onto a plate, spread banana slices over one half and fold the other side over. Voila!
You can make it less healthy and more decadent if you like, with extra peanut butter and some melted dark chocolate. And maybe some cream instead of yogurt. Or try dark chocolate chips, either stirred through the egg whites or sprinkled on with the banana.
-- For more fantastic breakfast, or any time of day, recipes, visit Eggology's Recipe page! --
No comments:
Post a Comment