Prot: 19 g, Carbs: 8 g, Fat: 8 g, Cal: 184

protein-cakery-strawberries-and-cream-protein-tartlets

I found these beautiful dark red strawberries in the supermarket the other day, and I wanted to create a quick, easy protein recipe.  So here you have Strawberries and Cream Protein Tartlets!

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The recipe has a simple crust that gets set in these large silicone muffin cups. The crusts bake for only 8 minutes, and that’s all the bake time needed for this recipe!

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The “cream” filling is just natural vanilla whey protein powder mixed with a small amount of water.

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The fresh strawberries really are the star of the show, here. They make for such delicious Strawberries and Cream Protein Tartlets!

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Enjoy!

Strawberries and Cream Protein Tartlets
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 1 tartlet
  • Calories: 184
  • Fat: 8g
  • Carbohydrates: 8g
  • Sugar: 3g
  • Fiber: 2g
  • Protein: 19g
Prep time: 
Cook time: 
Total time: 
Print
Makes 6 tartlets.
Ingredients
Crust:
Filling:
Instructions
  1. Preheat oven to 325F (163C).
  2. Start to make the crust by mixing the almond butter and water.
  3. Add vanilla rice protein powder and mix well. If the batter is too sticky (sticks to your fingers), add a little more protein powder.
  4. Divide mix into 6 parts, and press each into a large silicone muffin cup. Be sure to press the crust in so that the sides come up higher than the middle.
  5. Bake at 325F (163C) for about 8 minutes, or until firm to the touch.
  6. Let crusts cool slightly while you mix the whey protein powder and water.
  7. Remove crusts from the silicone cups, and fill with whey cream.
  8. Top with sliced strawberries, and enjoy!
  9. Store in the refrigerator.
Notes
A note about substitutions: You might try using pea protein (or another vegan protein) to replace the rice protein powder. Whey would not work well in the crust. Also, you might try using casein instead of whey for the cream.
Almond butter can be made by processing almonds in a food processor.