7 Protein-Packed Dessert Recipes For A Great Health

This year, celebrate a happy and healthy Holi with these easy-to-make, protein-packed dessert recipes by Myprotein India that urges everyone to have some lighter moments as they workout and immerse themselves in the colourful festivity. Below is the list of seven such easy-peasy, healthy recipes to share with your family and friends.

S’mores Cupcakes

Ingredients:

Method:

• Mix the flour, protein powder, bicarbonate of soda and sugar.
• In the oil, mix apple cider vinegar and milk.
• Pour the mix into six cupcake cases.
• Put a marshmallow in each cupcake's centre.
• Bake for 20 mins, leave to cool and top with a marshmallow.

High Protein Yoghurt Toast

Ingredients:

• 2 slices of bread
• 2 medium-sized egg whites
• 50g Greek yoghurt
• 10g protein powder
• Few drops of flavoured drops

Method:

1. Use fingers to press the bread and form a depression square.
2. Mix the filling using yoghurt, egg whites, protein powder and flavoured drops.
3. Pour into the bread.
4. Top it off with fruits.
5. Bake at 175°C for 15 mins.
6. Serve with sugar-free syrup and powdered sugar.

Chocolate Brownie Pudding

Ingredients:

1. Oats
2. Cocoa powder
3. 1 scoop whey chocolate brownie
4. Chia seeds
5. Milk
6. Custard
7. Choco chips

Method:

1. Mix the oats, hot chocolate powder, whey, milk and chia seeds and keep them in the fridge.
2. Keep the custard separately in the fridge.
3. Mix all ingredients.

Cinnamon French Toast

Ingredients:

• 6x slices of bread (without crusts)
• 20g whey protein powder
• 50g Greek yoghurt
• 1x small egg
• 30ml milk
• Vanilla flavoured drops
• 1x tsp cinnamon
• 1x tsp sugar
• Sugar-free golden syrup

Method:

1. Roll each bread slice flat with a rolling pin while carefully cutting off crusts.
2. Combine the Greek yoghurt and protein powder; apply onto every bread slice and roll-up.
3. Combine eggs, milk, and vanilla flavour drops in a bowl.
4. Mix the cinnamon, sugar in another bowl and put them to the side.
5. Dip each roll-up in the egg mixture, and pan-fry in a skillet until all sides are golden brown.
6. Remove from the skillet, dip into the cinnamon sugar, and roll until completely covered.
7. Top it off with your syrup

Protein Lava Cake

Ingredients:

• 45g oat flour
• 45g chocolate brownie Impact whey protein
• 22g cocoa powder
• 2tbs sweetener
• 20g Coconut Oil
• 62ml Almond milk
• 1 egg
• 20g biscoff spread

Method:

1. Preheat the oven to 180°C and prepare 2 ramekins or single cake tins.
2. Sieve protein, oat flour, cocoa powder and sweetener into a bowl and whisk to blend.
3. Add coconut oil, almond milk and egg to the bowl and combine.
4. Add half of the batter to the prepared ramekins; dollop 10g of biscoff in every ramekin and top with leftover batter.
5. Place for 11 minutes in the oven, remove and enjoy warm.

Protein Cheesecake

Ingredients:

• 40g vanilla impact whey protein
• 8-10 drop vanilla flavoured drops
• 220g hung curd (made with low fat dahi)
• Egg yolk and whole egg (1 each)
• 40ml slim milk
• 1/4 tsp lime zest

Method:

1. Mix all the wet ingredients and add the whey protein
2. Thoroughly combine so that there are no lumps
3. Line a muffin tray and divide the batter into equal parts (this recipe makes 4 servings)
4. Bake in a preheated oven, turn down the temperature to 150° and bake for another 5 minutes.
5. Cool outside the oven for 20 minutes and refrigerate for over 4 hours before enjoying chilled
6. For the biscuit base, place the cookie/biscuit of choice at the bottom of the liner before adding the cheesecake batter.

Protein Biscoff Donuts

Ingredients:

• Donuts
• 50g flour
• 30g vanilla impact whey protein
• 2tbs sweetener
• 3g baking powder
• 2g BiCarb soda
• 150g low-fat Greek yoghurt
• 1 egg white (approx 40g)
• 5ml vanilla essence
• For the filling - 90g Bischoff

Method:

1. Preheat the oven to 180°C and prepare a patty tin (or dome dessert mould).
2. Sieve protein powder, flour, baking powder, bicarb and sweetener into a bowl and whisk to avoid clumping.
3. Add egg white, vanilla essence, yoghurt, and stir to create your dough.
4. Spoon mix equally into six domes and place in the oven until cooked, then remove to cool.
5. While doughnuts are cooling, take the jar of biscoff out of the cupboard and have a mental battle with yourself because you want to eat it out of the pot.
6. Once the doughnuts have cooled down, cut into your doughnut with a knife to create a pocket, then pipe (or spoon) Bischoff into the middle of your doughnut.