High Protein Snack Attack

Protein supplements are a blessing for those of us on a high protein, low calorie diet because they deliver all the good things without the empty calories. The problem is that these highly processed food substitutes are also expensive and can play havoc with our digestive systems.

 

There are however some great whole foods that also fit the high protein, low calorie, formula and that can be enjoyed as they are or whipped up into a fabulous everyday treat!

 

Try these on for size:

 

Tofu Strawberry Cream

 

 Ingredients:

300g Silken Tofu
200g Fresh Strawberries (chopped)
1 tspn Splenda

Method:
1. Combine all the ingredients in a blender and blend until smooth and creamy.
2. Serve chilled.

 

Nutritional Breakdown:
per serve (serves 1)

Calories                       175

Protein                        17g

Carbohydrates           12g

Fats                 8g

 

Coffee Cottage Cheese Ice Cream

 
Ingredients:

500g Low Fat Cottage Cheese
3 tspns Instant Coffee Powder
1/3 cup Splenda
1 tspn Vanilla Essence

Method:
1. Dissolve the coffee powder in 2 tablespoons of boiling water and allow to cool for a few minutes.

2. Place everything into a blender or food processor and blend until the cottage cheese is smooth.
3. Churn mixture in an ice cream maker or return to the cottage cheese tub and freeze.

 

Nutritional Breakdown:
per serve (serves 3)

Calories                       166

Protein                        32g

Carbohydrates           4g

Fats                                 2g

 

Baked Egg Custard

 

 

Ingredients:

8 Egg Whites
2 Whole Eggs
1 tspn Vanilla Essence

1/3 cup Splenda

1 litre Skim milk (heated up)

¼ tspn Ground Nutmeg

Method:
1. Preheat oven to 160 degrees centigrade, and grease a shallow 1.5 litre oven proof dish.

2. Whisk eggs, vanilla essence and Splenda in a large bowl, then gradually whisk in the hot milk.
3. Pour mixture into the greased dish and sprinkle with ground nutmeg.

4. Place dish in a lager oven proof dish and add enough boiling water to the outside dish to come halfway up the sides of the smaller dish.

5. Bake for about 45 minutes, then remove smaller dish from larger one and allow to stand for 5 minutes before serving.

 

Tip: This baked custard will be lighter in colour than the one grandma used to make, as it contains fewer egg yolks. If the pale colour bothers you, add a couple of drops of Egg Yolk Yellow food colouring and you won’t know the difference J

 

Nutritional Breakdown:
per serve (serves 4)

Calories                       166

Protein                        19g

Carbohydrates           12g

Fats                             3g