I have mentioned before that I am not a massive fan of drinking my calories, much preferring to eat them. Therefore it is only on occasion that I actually drink protein shakes, normally when I know that I will be out and about and unable to get access to alternative protein sources, it provides a quick and easy source of nutrition. I much prefer to mix it into yoghurt and it is currently a staple in my end of day meal chocolate protein porridge(with added nutella!).
I have had a tub of Muscle Mousse before after trying it at Bodypower a couple of years ago, but it hasn’t been on my menu for a long time for some reason! I have tried the regular chocolate flavour which tastes just like angel delight and the white chocolate one which is reminiscent of milky bars! My sister has a tub of the chocolate mint flavour and according to her it is just like after eights! Therefore they are perfect for a sweet treat with the added bonus of the 30g of protein that you are getting per serving!
The protein blend used is a mixture of whey and casein, which basically means that the essential nutrients and proteins are released slowly into your bloodstream and muscles over a period of a few hours, perfect for a late night treat, especially considering it is only 178 calories per serving and less than 0.5g of fat.
It is sold as a ‘Protein Mousse Dessert’, simply add water to the serving size, mix and leave in the fridge for 30-45minutes and voila you have a pudding with a similar texture to angel delight. It is delicious to have just like this but I decided to try and add it to a couple of recipes which I have been hoarding and meaning to try!
Yes, there is a strange major ingredient in these brownies. But I PROMISE you will not know any different. I asked my Mum to try them and guess what it was, but she had no idea. These brownies come out with a crunchy top and a gooey centre. The Musclemousse protein is a blend of casein and whey which stops the brownies drying out when cooked. I used almond butter and coconut milk, but you could substitute for your favourite type of nut butter or a different kind of milk. I found that warming them up the next day made them just as good!
50g Muscle Mousse in Chocolate flavour
1 Can Drained Chickpeas (180g drained weight)
40g Pip and Nut Coconut Almond Butter
4tbsp Egg Whites
1tsp Baking Powder
120ml Coconut Milk
15g Choc Shot
2 Squares Lindt 90% Dark Chocolate
2 tsp Sweetener
Line your baking tin with some greaseproof paper, or spray with non stick cooking spray. Pre heat over to 180degrees.
In a food processor, blitz the drained can of chickpeas until they are blended together.
Melt the chocolate in the microwave, do it in short blasts to make sure chocolate doesn’t burn.
Then add the rest of the ingredients and mix. You may need to add a touch more milk if the batter isn’t right consistency.
Pour batter into greased tin and bake for 20-25minutes.
Take out and leave to cool before slicing into 12 individual brownies!
NB: Why not change this original recipe up by adding in chocolate chips, nuts or different flavoured chocolate! I am sure there are many different options for you to try!
Nutritional info per serving:
(Honest!! I double checked them to make sure!!)
Jaffa Cake Protein Cheesecake
Chocolate orange is one of my favourite flavours, and luckily for me one of my Mum’s worst, so if there is ever any in the house it is all left for me! This flavour combination inspired this recipe. Rather than make a big full size cheesecake which I could probably polish off given the chance, I decided to just make two individual size portions. Portion control!
It is a bit of an upside down cheesecake as the biscuit topping is on the top rather than the bottom, and if you want to cut calories down even further you can leave off altogether. Although I like the contrast in textures between the jelly, creamy cheesecake filling and crunchy top.
I just used small glass tumblers but you could use ramekins as well.
This recipe takes just slightly longer as you need to allow the jelly to set, but you could get a pot of the pre-made stuff if you are that impatient!
30g Muscle Mousse Chocolate flavour
50g Fat Free Quark
50g Low Fat Cream Cheese
2 Squares Lindt Intense Chocolate Orange
10g Choc Shot Orange Spice
1 Packet Sugar Free Orange Jelly
2 Bourbon Biscuits
Make up the jelly as per packet instructions and then half fill your glasses/ramekins and pop in to the fridge to set. You will have some jelly left over but just set in another bowl.
Once jelly is set you can make the cheesecake filling. In a small dish melt the lindt chocolate in the microwave in quick blasts to make sure you don’t burn it. Then ust combine in a bowl, the quark, cream cheese, protein powder, honey, choc shot and melted chocolate. Beat together with a spoon until well mixed. Top your jelly with the mixture.
In a sandwich bag, use a rolling pin to bash the biscuits into crumbs and top the cheesecakes!
I ate one of mine straight away and it was absolutely fine, but you can refrigerate and leave to set for later!
NB: You could change up this recipe just by using different flavoured jelly or protein powder, how does a raspberry and white chocolate one sound?!
Nutritional info per serving:
So get your apron on and get baking!!!
Love Abi x
Links to purchase: Musclefood.co.uk