Cranberry Protein Loaves
Calories 149 (27% from fat)
Fat 4.4 gram
Saturated Fat 1.5 gram
Trans Fat 0 gram
Chol. 27 mg.
Sodium 279 mg.
Carb. 17 gram
Fiber 1.4 gram
Sugar 4 gram
Sugar Alcohol 0 gram
Protein 10 gram
Ingredients
1 cup whole wheat flour
1 1/2 cups bread flour
2 scoops protein powder (2/3 cup)
(We used Premier Protein 100% Whey Protein Powder Vanilla.)
2 cups Splenda
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. allspice
2 cups lowfat milk
3 large egg whites
1 large egg
2 Tbsp. avocado oil
2 tsp. vanilla extract
1 tsp. almond extract
2 1/2 cups frozen cranberries, thawed
Indulge in the holiday spirit any day with this Cranberry Protein Loaf. Not too sweet and delightfully tart. Perfectly balanced with cranberries' natural tang and a hint of almond, this loaf is a guilt-free treat packed with protein.
1. Preheat oven to 300 degrees Fahrenheit. Lightly spray 12 trays of two 8-mini-loaf baking pans with buttery cooking spray.
2. In a large mixing bowl, thoroughly combine the first nine dry ingredients, flour through allspice.
3. In a separate bowl, mix the six wet ingredients, low-fat milk through almond extract, until thoroughly combined.
4. Slowly add the dry ingredients to the wet ingredients and mix together, just until combined.
5. Fold the thawed cranberries into the mixture.
6. Divide the mixture evenly between the 12 trays, about 1/2 a cup per tray.
7. Put them in the middle rack of the oven and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
8. Let cool for 2-3 minutes before serving.
Yield: 12 Servings
You can freeze individual bars for long-term storage. Make sure they're tightly sealed inside freezer-safe containers or bags.
Microwave each bar for approximately 45 seconds. You can also leave it out at room temperature and it will be ready to eat in about an hour.
