HOW TO MAKE: BERRY FILLED PROTEIN CHOCOLATE CREPE CUPS!
It's what your healthy sweet tooth has been waiting for! I know it's been a while since I've first posted about these ultra-delicious treat on my instagram. I was excited to share this recipe with you because I've been working on this for an instructional cooking video for my Marketing in Nutrition Class. Although in class, I didn't add the extra protein and just went with what it was suggesting in the recipe that I found. At home when I practiced this, I used dotFit's Whey Smooth Chocolate Protein with this recipe! Once I'm done editing the video for class, I'll be putting it on youtube for you to share too! For now, here's the blog with pictures -- hopeful you can taste it through the screen! Or at least imagine how it tastes OR better yet, make it yourself!
I first bought the ingredients from Safeway and the dotFit website (or at the Arm Bar at the UFC Gym in Honolulu! For online orders: www.dotfit.com/BerniceFitCPT -- and special news! Once you create an account with me, then you can get the 20% off code "bernice20," not unless you already do have an account, feel free to use it!!
Now, to my kitchen we go!
These are the ingredients:
1/2 cup all-purpose flour
1 scoop dotFit Whey Smooth Chocolate Protein
1/2 cup frozen fat-free whipped dessert topping, thawed
1/2 cup raspberry fat-free yogurt
20 fresh raspberries or small strawberries
Preheat oven to 400 degrees F. In a small bowl, stir together flour, cocoa powder, and salt; set aside. In a medium bowl, slightly beat egg with a wire whisk. Whisk in milk, oil, and flour mixture until combined.
2. Lightly coat an unheated nonstick griddle and twenty 1-3/4-inch muffin cups with nonstick cooking spray; set muffin cups aside. Preheat griddle over medium heat. For each crepe, spoon 1 tablespoon of the batter onto griddle (hold spoon close to griddle when spooning and pour slowly to make circles). Cook for 30 to 60 seconds or until bottom is golden brown and top appears dry. (You can cook multiple crepes at a time.) Use a spatula to remove crepes to paper towels, browned sides up. Repeat with remaining batter. If desired, when cool enough to handle, trim edges of crepes. Gently press crepes, browned sides down, into prepared muffin cups, pleating as necessary to fit.
3. Bake crepe cups about 12 minutes or until edges are browned and crepes appear to hold their shapes. Cool in muffin cups on wire racks. Carefully remove from muffin cups.
4. In a medium bowl, fold together whipped dessert topping and yogurt. Cover and chill until ready to use or up to 24 hours.
5. Just before serving, spoon yogurt mixture into crepe cups. Top each cup with a berry. If desired, garnish with fresh mint leaves. Makes 20 crepe cups
AND OF COURSE, I HAVE THE PRINT OUT TOO!
As for macronutrient intake, I used this awesome program we have access to in our Nutrition computer lab.
AND HERE'S A LINK TO THE YOUTUBE VIDEO I MADE! (FYI, THE YOUTUBE VIDEO DID NOT HAVE THE PROTEIN POWDER IN IT!)
http://youtu.be/SX5BZ1gEDUY
