Introducing our Protein PBJ Reece’s Cups – a great sweet treat dessert. These tasty little cups are packed with protein, combining chocolate protein powder, nutty PB2, and sugar-free jelly which will satisfy your sweet tooth, without compromising your nutritional goals! Discover more recipes like this in our cookbook.
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Recipe for Protein PBJ Reece’s Cups
Ingredients
For the chocolate layer:
- 2 scoops (50g) chocolate protein powder
- 5g cocoa powder
- 100g egg whites
For the peanut butter layer:
- 6 tbsp (36g) PB2 – Enough water for desired consistency, (runny so it sets more evenly).
For the jelly layer:
- 3 tbsp (50g) sugar free jelly (Polaners brand with fber used)
- 1 tbsp (14g) melted light butter, stir together until jelly is runny enough to spread.
Method
You can omit the jelly layer, reducing macros to 70 cals – 11P | 3.5C | 1.5F
- Line a muffin tin with 6 liners (parchment paper is super easy to peel off).
- In 3 separate bowls, stir together each layer until well mixed.
- Spoon mixture into the muffin cups (pictured are half the chocolate with the rest for the top, but you can assemble these in any order).
- Freeze for ~ 10 mins between layers if you want them well separated, or if you’re impatient you can just do it all at once for a marbled effect.
**Store these in the freezer. Let them thaw for just a minute before biting in, your dentist will thank
Nutrition
Servings:
Makes 6 full size cups (bigger than an actual Reese’s!)
Calories:
85kcal
Total Fat:
2g
Total Carbohydrates:
6g
Protein:
11g
