Desserts are what really brought me into the whole cookbook world. Healthy entrees were always the easy part. The fun was in the challenge of creating delicious desserts that even the toughest critic would love!
We all know that desserts are usually full of tons of carbs and fats. Are carbs and fats bad for you? No. Excess carbs and fats are whats bad for you and desserts usually are eaten after dinner or perhaps for breakfast since I did have one of these babies at 8am today! 🙂 Since most desserts are eaten after dinner we will be so good on our eating plan all day then we get that sweet tooth. So then it becomes a scene of an old western film.
Picture it: you and the dessert, eye to eye, the stare down, suspense of what will happen all while that classic western showdown music plays in your mind. Will you draw your fork or decide to walk away?
If you share any of my love of food-you absolutely would draw your fork and dive in. But here’s the issue-you eat over your amounts of carbs and fats since most were already used that day. I have a passion for creating truly taste good-feel good recipes that will allow you to indulge without a single ounce of regret. I take real food and create real delicious desserts.
I created this one inspired from page 47 of my cookbook (the Protein Puff Pastry) I was something sweet and realized I had some puff pastry dough in the freezer and so this was born.
The pastry dough dusted with Splenda. Filling created with 1stPhorm Phormula-1 Natural Milk Chocolate protein and a lite cool whip
This recipe is absolutely delicious and easy to create. It can be made 1 day ahead of time too so if you have any fall parties coming up-this is a great dessert that will also make a great impression and have people think you’ve been sweating away in the kitchen all day!
The best part is the macronutrient breakdown! Zero guilt, 100% flavor!
1 sheet frozen, prepared puff pastry dough
¼ cup finely chopped almonds
2 tablespoons calorie-free white sugar substitute, divided
1 cup low-fat and low-calorie natural whipped topping
½ cup and 1 tablespoon 1stPhorm Level-1 Vanilla protein powder
3 tablespoons orange zest
1 cup fresh strawberries- thin sliced
1. Thaw pastry dough in refrigerator for 40 minutes or on countertop for 10–15 minutes.
2. Preheat oven to 400°F.
3. Lay dough flat on a clean working surface and sprinkle with the chopped almonds and 1 tablespoon of the white sugar substitute. Gently roll over the dough with a rolling pin just enough to press the almonds into the dough.
4. Cut dough into nine equal squares and place on baking sheet.
5. Bake for 15–17 minutes or until dough puffs and turns a light golden brown.
6. Remove from oven and place squares on a cooling rack to allow them to cool completely.
7. In a medium-sized mixing bowl, stir whipped topping and protein powder until combined.
8. Place orange zest and remaining sugar substitute in a small dish. Toss to gently coat the zest with the sugar substitute.
9. Gently cut puff pastry down the middle like a hamburger bun. Spoon 1 tablespoon of the protein whipped topping mixture on the bottom half and add a layer of sliced strawberries. Then add 1 additional tablespoon of the protein and whipped topping mixture on top of the strawberries and sprinkle with some of the prepared orange zest. Place the almond-crusted half on top and serve immediately, or cover and store in the refrigerator.
Calories per Serving: 234