Create a three-layer protein-rich dessert with our take on a Mississippi Mud Pie! With a rich brownie base with the added natural sweetness of pumpkin puree, a gooey chocolate whey mid-layer, and topped with vanilla icing, this dessert is packed with the goodness of protein and low in fat. Discover more recipes like this in our cookbook!
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Recipe for Mississippi Mud Pie
Ingredients
For the base brownie layer:
- 1 tbsp (10g) self rising four
- 15g chocolate whey
- 1 tbsp (5g) cocoa powder
- 3 tbsp (45g) pumpkin puree
- 1 tbsp (15ml) sugar free chocolate syrup
For the gooey chocolate layer:
- 10g chocolate whey
- 1 tbsp (5g) cocoa powder
- 1 tbsp (15ml) milk
- 1 tbsp (15ml) sugar free chocolate syrup
For the icing:
- 10g vanilla casein
- 1 tbsp 0cal sweetener
- 2 tbsp (30ml) water
Method
For the base brownie layer:
- Preheat the oven to 350°F (175°C). Grease a small baking dish (mini 5” square pan used).
- Stir together the brownie ingredients until smooth, it should make a thick batter/ paste. Spread it out in the baking dish.
- Bake for just a couple minutes while you prepare the next layer.
For the gooey chocolate layer:
- Stir together all the ingredients, it should be a looser consistency but not runny.
- Pour the gooey layer on top of the brownie layer.
- Bake for another ~ 8 mins just until it’s set.
For the icing:
- Stir together the icing ingredients, you may need just a splash more water depending on your casein.
- Refrigerate the icing while the rest of the pie is cooling for a few minutes, then spread it over the top.
Nutrition
Servings:
2
Calories:
120kcal
Total Fat:
1.5g
Total Carbohydrates:
11g
Protein:
15g
