Crustless Low Carb Protein Pumpkin Pie

Makes 6 servings

Ingredients

2 large eggs

1 ½ cups nonfat plain Greek yogurt

1 can (15oz) Pure Pumpkin (not pie filling)*

4 scoops Snickerdoodle Whey Protein Powder*

2 tablespoons pumpkin pie spice

Sweetener, optional

Maple syrup and whipped topping, optional

Directions

1. Preheat the oven to 325 degrees.
2. Spray a pie dish with nonstick spray.
3. Add all the ingredients into a bowl and mix well.
4. Place an oven safe dish full of water on rack below where pie will go (this prevents cracking on the top of the pie)
5. Pour mixture into dish and bake for 40-50 minutes or until just set.
6. Top with a drizzle of fresh maple syrup or whipped cream, if desired.

Notes: You can substitute cinnamon protein powder, vanilla or even chocolate! Adjust pumpkin pie spice as needed.

Nutrition per serving (1 slice):  Calories: 168; Fat: 3 g; Carbohydrates: 11 g;

Protein 26 g.

Recipes from muscleandstrength.com: https://www.muscleandstrength.com/recipes/low-carb-high-protein-pumpkin-pie.

Baked Ricotta

Makes 10 servings

An easy to make appetizer that you can bring to any holiday gathering!

Ingredients

Butter for the baking dish

15 to 19 ounces fresh whole-milk ricotta (not reduced fat)

2 large eggs

1 ½ ounces Parmigiano-Reggiano, grated

A few oregano leaves, finely chopped (optional)

1 chile, seeded and thinly sliced(optional)

Salt and freshly ground black pepper, to taste

Directions

1. Preheat the oven to 400°F (200°C). Butter a 2-cup baking dish.
2. Beat all the ingredients in a bowl with a fork or a standing mixer until well combined. Transfer the mixture to the baking dish and bake until golden and puffed, 25 to 30 minutes, give or take a little depending on how shallow or deep your baking dish is.
3. Let cool slightly prior to serving straight from the baking dish by the generous spoonful. (Okay, so you can serve the dip hot, but honestly, it’s quite a lot better when allowed to cool somewhat.)

Nutrition per serving (2 ounces):  Calories: 116, Fat: 8 g, Carbohydrates: 4 g, Protein: 8 g.

Recipe from Leites Culinaria: http://leitesculinaria.com/84915