Lemon Lime Ricotta Protein Cakes

Lemon Lime Ricotta Protein Cakes

Makes:12

Ingredients:

• 375g full fat Ricotta 
• 3/4 cup low fat vanilla yoghurt
• 2 scoops vanilla protein powder
• 1 medium-large lemon
• 1 small lime
• 5 eggs, separated 
• 1 1/2 teaspoon cream of tartar
• 2 packets sweetener 

Method:

• Preheat oven to 150 degrees Celcius
• Beat the egg whites until it has soft peaks
• Add in the sweetener and cream of tartar and beat for another 10-15 seconds to mix through 
• In another box beat the egg yolks, Ricotta, yoghurt, protein powder until just combined
• Add in the juice and zest from both the lemon and the lime and beat for 30 seconds
• Use a spatula to gently fold in 1/2 of the egg white mixture
• Fold in the remaining egg whites until just combined, do not over mix or you will loose air in the cakes
• Spray 12 silicon muffin tray wells with cooking spray and evenly spread the mixture across the 12 muffin cases
• Bake in the preheated oven for 40-45 minutes
• Allow to cool in the silicon trays before popping out to cool completely on a wire rack
• Once cooled completely store in the fridge overnight before serving

Nutritional Value per Cake:

• Calories: 115
• Total Fat: 6.5g
• Total carbohydrates: 4.3g
• Protein: 10g

Recipe notes:

• Delicious served topped with a dollop of natural yoghurt and fresh berries
• Store in an air tight container in the fridge for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.