* Exported from MasterCook *

CHOCOLATE CAKE/MUFFIN/PROTEIN BAR

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : 5-10G Low Carb Confectionary-Bar


Amount Measure Ingredient -- Preparation Method
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2/3 cup soy protein isolate
3 tbsp cocoa
3 large eggs
1 tsp baking powder
1/4 cup vegetable oil
1 tbsp peanut butter
3 tbsp splenda -- 4pkts
1/4 cup water

Pam says "Believe me when I say you will feel like you're really cheating with this recipe. It can be sliced into bars for protein bars for a snack or breakfast quickie, made into muffins or made in a loaf pan for chocolate cake."
Preheat oven to 325°F-160°C.
Put dry ingredients in a medium bowl.
Mix oil and eggs in separate bowl.
Melt the peanut butter and drizzle over dry ingredients.
Add oil & eggs and stir with a fork until blended.
Add water a couple tablespoons at a time and fold with rubber spatula until you have a smooth but thick pasty consistency.
Pour into either a loaf pan or muffin tins and bake for approximately 15 minutes.
**Important: the amount of water can vary for a number of reasons.
humidity in your area, consistency of your soy powder, etc.
If you need more water or less water, it doesn't matter as long as you get the results you want.
For variations, try adding some walnuts, almond extract or melt a combination of peanut butter and cream cheese for icing!! Or drizzle some LC pancake syrup on top.


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Per Serving (excluding unknown items): 203 Calories; 20g Fat (37.6% calories from fat); 67g Protein; 6g Carbohydrate; 2g Dietary Fiber; 140mg Cholesterol; 184mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore 2002
e-mail Tony @carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0