By Jacquelyn Thompson, That Little Buff Chef
I added my unique spin on one of my family’s favorite desserts, chocolate layered custard. My version uses XTEND Pro Chocolate Lava Cake as a base to help bump up the protein content while keeping the calories down. This XTEND Pro Chocolate Layered Custard dessert is a tasty treat you can bring to holiday parties to share, or you can keep it for yourself as a sweet post-workout snack.
I wanted to create a recipe that can be made with minimal ingredients. Ingredients that are familiar to those tracking macros. I focused on using ingredients that even the busiest and most committed athlete may already have in their kitchen.
For many of us, while the stage may have been a couple days or weeks in the past, we still have to take our reverse diet time seriously, and often times this is hard for even the most well intended family members to understand. While enjoying the holidays is still an important part of creating a flexible, balanced life, there genuinely are times when we should stick to foods that are familiar and close to what we had in prep because this can be easier for our gut health and digestion in the days after a show, making it less likely that our bodies will become inflamed or inclined to cling to and accumulate fat as rapidly as a kid unwraps gifts on Christmas morning.
This delicious but healthy version consists of a chocolate custard using sugar free chocolate pudding and XTEND Pro Chocolate Lava Cake Whey Isolate, a light whipped topping, crumbled toasted nuts, and wait for it A RICE CAKE CRUMB CRUST.
You could bring this to any holiday get together without risking the uncomfortable chit chat about what you’re withholding from or suggestions from well intending co-workers and mothers, as you stand there happily able to enjoy a serving yourself, and even make a second batch for your meal prep that week.
Don’t believe me about how healthy this tasty little treat really is? Here’s the ingredients list:
- 4 rice cakes
- 1 packet sugar free pudding, chocolate
- 1.5-2 cups almond milk or milk alternative of our choosing
- 2 scoops XTEND Pro Chocolate Lava Cake Whey Protein Isolate
- A splash of vanilla
- ½ a container Lite Whip topping or alternative (coconut, readi whip, etc.).
- 24g Crushed Pecans, Almonds, or nuts of your choice (Optional)
- 1 tbsp. Butter or butter alternative
- Take 4 caramel rice cakes and place in a plastic bag. Roll with a rolling pin until uniformly crushed and looks similar to large breadcrumbs.
- Add 1 tbsp butter, coconut oil, or your preferred alternative spread to the bag, blending together by gently massaging the outside until uniformly mixed.
- Pour out of the bag into an oven safe dish coated with nonstick spray, pressing into a crust. (I sprayed the top a second time to make sure it wasn’t too powdery).
- ***If you have a convection oven- meaning it has a fan inside or a quick cooking setting- make sure it is off or not on this setting, so it doesn’t blow your crust all over the place.
- Place in oven at 350 and bake into golden crust, only 10 minutes or so, keeping an eye on it as this can vary.
- Mix the dry pudding mix and XTEND Pro powder together. Add a splash of vanilla. Slowly pour in almond milk mixing with beaters until a custard is formed.
- Spoon protein custard out onto your crust, spreading gently as to not pull it up. Tap lightly 4-5 times on the counter to remove any air bubbles and even it out, and place in fridge to firm and chill.
- Prior to serving, top whipped topping and garnish with chopped nuts. Macros below are for half a container of lite whip topping.
Macros for the Chocolate Layered Custard Dessert
Macros for 1/9 recipe using a standard 8X8 bakeware dish or half pan are: 13g Carbs/ 6.3g Protein/ 3.8g Fat.
But if you really just don’t want to share, ¼ of the recipe is still a decent post lift treat at: 29g Carbs/ 14.3g Protein/ 8.6g Fat