Strawberry or Blueberry Protein Cake
Strawberry Protein Cake
Calories 358 (26% from fat)
Fat 10 gram
Saturated Fat 1.5 gram
Trans Fat 0 gram
Cholesterol 29.5 mg.
Sodium 513 mg.
Carb. 67 gram
Fiber 2.5 gram
Sugar 13 gram
Sugar Alcohol 24 gram
Protein 10 gram
Blueberry Protein Cake
Calories 370 (25% from fat)
Fat 10 gram
Saturated Fat 1.5 gram
Trans Fat 0 gram
Cholesterol 29.5 mg.
Sodium 512 mg.
Carb. 69 gram
Fiber 3 gram
Sugar 18 gram
Sugar Alcohol 24 gram
Protein 10 gram
Ingredients
THE CAKE MIX
3 cups (5 oz.) mini marshmallows
1 box (16 oz.) sugar free cake mix
(We used Pillsbury Zero Sugar Moist Supreme Classic Yellow.)
1 scoop (1/3 cup) protein
(We used RYSE Jet-Puffed Loaded Protein Marshmallow Flavor.)
1 cup fat free milk
1/4 cup vegetable oil
3 large egg whites
1 large whole egg
THE FRUIT TOPPING
Jell-O Strawberry Zero Sugar (0.3 oz. package) - (For Strawberry Cake)
or
Jell-O Black Cherry Zero Sugar (0.3 oz. package) - (For Blueberry Cake)
1 pound frozen strawberries, chopped
or
1 pound frozen bueberries
1/2 cup water
A lower sugar, protein cake with a gooey marshmallow bottom and a fruit topping you choose. Go all strawberry, all blueberry, or make one pan of each and let everyone pick their favorite.
1. Cover the bottoms of two 8x8 pans with the mini marshmallows.
2. Mix together until just combined the cake mix, protein powder, milk, vegetable oil, egg whites and whole egg.
3. Divide the batter evenly between the two pans, pouring it over the marshmallows. Spread gently to cover. Do not stir the marshmallows in.
4. Preheat oven to 350 degrees Fahrenheit
5. Sprinkle half the Jell-O powder you chose over one pan and the other half over the second pan.
6. Spread half the fruit you chose over one pan and the other half over the second pan.
7. Gently pour 1/4 cup of water over one pan and 1/4 cup of water over the second pan.
8. Bake for 25-30 minutes, until a toothpick inserted into the center of each pan comes out clean. Then remove from the oven and let cool for 10 minutes.
9. Divide each pan into four servings each and enjoy.
Yield: 8 Servings
