Crustless Low Carb Protein Pumpkin Pie
Makes 6 servings
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
Maple syrup and whipped topping, optional
- Preheat the oven to 325 degrees.
- Spray a pie dish with nonstick spray.
- Add all the ingredients into a bowl and mix well.
- Place an oven safe dish full of water on rack below where pie will go (this prevents cracking on the top of the pie)
- Pour mixture into dish and bake for 40-50 minutes or until just set.
- 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.
Makes 10 servings
An easy to make appetizer that you can bring to any holiday gathering!
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
- Preheat the oven to 400°F (200°C). Butter a 2-cup baking dish.
- 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.
- 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