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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
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Description:
Ingredients: 4 eggs -- extra large
3/4 cup artificial sweetener
1 cup almonds -- slivered
1 teaspoon vanilla extract
1 scoop protein powder
2 1/2 teaspoons baking
powder
2 tablespoons butter --
softened
3 tablespoons
unsweetened cocoa
How To Prepare: I used my food processor
for this, but I think the
blender would work well
too. I just hate to
clean my blender.


Grind up the almonds, add
eggs, butter, sweetner. Mix.
Add vanilla, protien powder
and baking
powder. Run processor
until the mix looks like thick
pancake batter.
Spray a pan with veg.spray
(I used a 11x7 pan so I
could cut squares. A 8" sq
or 9" round
should also work) Bake at
350 for 12 to 15 minutes.
(It's cooked when firm to the
touch, shrinking from sides
of
pan, and toothpick inserted
in the middle comes out
clean.)


I shortened the baking time
and added the butter to
increase the "moistness" of
the cake. I
think the almonds may
produce a drier product
than the pecans in the
original recipie. I also
used liquid saccharin
without the bitterness that
comes from using it with
cocoa.
But I am accustomed to
saccharin - so YMMV. Other
sweetners will need to be
counted in the carb
count.


Now, I was thinking this
could be used as shortcake
with strawberries and
cream.
Or a "Jello" cake, where you
poke holes in the cake and
pour on jello.
Or melt some of Lynn's
chocolate on the top to ice
it. Lots of ideas.
Carbs per serving - include all nutritional information if known: 61g carbs total
Effort (Easy, Average, Difficult): Easy
 


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