By Jeremy S. Hoy, MS, CSCS, PES
In an attempt to satisfy your cravings for something sweet, try this recipe from Dr. John Berardi, in his book Gourmet Nutrition. He suggests it makes a great post workout snack. Try it out and let us know what you think.
- 6 Scoops vanilla whey protein (120g protein)
- 1 Cup dextrose
- 1 Cup maltodextrin
- 1/4 Cup malt-sweetened chocolate chips
- 1/2 cup puffed rice cereal (Rice Crispies)
- Splenda, to taste (about 1/2 cup granulated, or 12 packets)
- 1 tsp vanilla extract
- 1/2 tsp butter salt
- 1/2 cup water
In a large bowl combine the whey, dextrose, maltodextrin, chocolate chips, Splenda, and butter salt. Mix completely; press into an 8×8 inch baking dish coated with olive oil cooking spray. The dough will be very sticky, so the best method for spreading evenly into the baking dish is to use two large spoons coated with olive oil cooking spray. Push the bottom of the spoons onto the dough and push them in opposite directions, until the dough is spread evenly.
Just before baking, press the puffed rice cereal into the top of the dough. Do not mix the Rice Crispies into the dough earlier, or they will become soggy and lose their crisp.
Prep Time: 20 minutes
Difficulty Level: Easy
(I highly recommend getting your own copy of Dr. John Berardi’s book, Gourmet Nutrition, for a huge list of healthy recipes and cooking recommendations for getting your eating habits under control!).