I just had to share this recipe! Lemon Protein Cake/Bars

GD6
on 12/1/11 3:33 am - Hamilton, Canada

I made these last week and they turned out AWESOME!

I adapted them from this recipe.
http://askgeorgie.com/?p=2389

Lemon Poppy Protein Bars

• Cooking oil spray - I didn't use this, I used slide tin foil instead to line the baking pan.

• 1 1/3 cups white whole wheat flour (or gluten free flour) - I substituted with almond flour and added 3 tbsn coconut flour

• 2 scoops vanilla whey protein powder - I increased to 80 grams of On Gold 100% Vanilla Ice Cream Protein Powder, next time I'll add a bit more to up the protein content even higher.

• 1 cup Splenda granulated or 2/3 cup sugar - I used 1 cup splenda

• 2 tablespoons poppy seeds - I omitted

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2 teaspoons lemon zest - I used the zest of 3 small lemons, I also used the juice of the lemons (3/4 cup)

• 1½ cups nonfat plain Greek yogurt

• ¾ cup unsweetened applesauce

• 1 tablespoon canola or macadamia nut oil - substitued 1/2 tbsn olive oil

• 2 ½ teaspoons lemon extract - increased to 3 or more : I used 4 tbsn, I wanted it REALLY lemony! :0)

• 2 eggs - I used 1 egg and 50 grams egg white substitute

1. Preheat oven to 325°F. Coat a 9×13″ pan thoroughly with cooking oil spray. - I used a 9 x 11 pan lined with slide foil.

2. In a large mixing bowl, combine flour, whey, Splenda, poppy seeds, baking powder, baking soda, salt, and zest; stir to mix.

3. In a separate large mixing bowl, stir together yogurt, applesauce, oil, lemon extract, and egg. Add dry ingredients to wet ones, and stir just until uniformly moistened. Pour batter into pan.

4. Bake 25 minutes or until toothpick inserted in center comes out clean. Do not overbake. Cool 5 minutes before slicing. To keep moist, wrap each bar in plastic wrap and store in refrigerator or freezer. Microwave briefly to reheat.

*I baked an additional 15 minutes* Mine needed to bake a bit longer since my batter was wetter due to the addition of lemon juice. I froze my bars and they thawed perfectly in the fridge and had the same consistency as before freezing.

You could also use unblanched almond meal (which is essentially just ground whole almonds with the skin)

Makes 12 servings - based on original recipe.

Per serving: 125 calories, 3 g total fat, 1 g saturated fat, 40 mg cholesterol, 15 g total carbohydrate, 2 g dietary fiber, 3 g sugar, 10 g protein, 261 mg sodium.

* I cut it into 32 bars *

Per serving: 54 calories, 2.6 g total fat, 0.23 g saturated fat, 9.27 mg cholesterol, 51.18 mg sodium, 3.34 g total carbohydrate, 1.06 g dietary fiber, 1.94 g sugar, 4.44 g protein.

I think I'm going to try "icing" a cake with lemon sf pudding mixed with greek yogurt!