Do you want abs and yummy desserts?
Normally these two propositions are pairwise mutually exclusive (meaning they both cannot be true simultaneously).....until NOW!
Thanks to Sara, you can have the best of both worlds! So without further adieu, the Most Amazingalicious Guilt-Free Chocolate Meringue Desserts as featured on Dr. Sara Solomon's Hard CORE Cooking Show!
Dessert #1: A Blow-Torched Chocolate Meringue Mini Pie Nutritional Facts
Serving Size: 1 Entire Pie
Protein: 24.8 grams
Carbs: 12.2 grams
Fat: 9.8 grams
1 GG bran Scandinavian crispbread.
1/4 tsp cinnamon
1/4 tsp of vanilla extract
1 tsp extra virgin coconut oil (liquefy it by heating it)
Chocolate Fudge Filling Ingredients:
1 scoop chocolate About Time whey isolate protein powder
2 TBSP unsweetened almond chocolate milk (or water)
1/4 tsp cinnamon
1/4 tsp vanilla extract (optional)
1 tsp coconut oil
½ tsp of glucomannan
Meringue Topping Ingredients:
The Crust - place plastic wrap into a small round container.
Mix the crispbread, cinnamon, vanilla extract and coconut oil in a magic bullet or food processor.
Press the crust mixture into the base of the container.
For the Chocolate Fudge Filling, mix all of the ingredients (except the glucomannan in a magic bullet or by hand untial an icing consistency is achieved, then add glucomannan to thicken it.
The Meringue Topping - in a sauce pan, heat 80 mL of water with 1 scoop of Fitlicious Caramel Caress Stevia to 119 degrees celcius.
While waiting for the caramel sauce to heat to temperature, mix egg whites in a large bowl using an electric hand mixer.
Once the egg whites become stiff, pour in the caramel syrup with glucomannan and continue whipping until peaks form (~ 3min).
Blow Torch Time - remove the dessert from the freezer. Remove the dessert from the container by lifting the plastic wrap. Plate the fudge pie.
Place a spoonful of meringue on top of the fudge pie.
“Toast” the meringue using the blow torch for a baked look.
Dessert #2: Chocolate Meringue Pie Nutritional Facts
Serving Size: Entire Pie
Protein: 49.9 grams
Carbs: 8.6 grams
Fat: 10.2 grams
Place the left over meringue (~3 egg whites worth) into a pie plate.
Bake on low heat (ideally 100 degrees F for 2-4 hours).
As the crust is cooling on the counter, prepare 2 servings of the same chocolate fudge filling recipe listed in part 1.
Once the meringue has cooled, add the chocolate fudge filling and serve!
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