PB Raspberry Cake Squares1

PB Raspberry Cake Squares

Serves: 6

Happy Monday! I hope you all had a great holiday week! Hopefully you were able to enjoy some time with family and friends! The boyfriend and I definitely enjoyed some time with my grandmother, relaxing, eating some great fresh fish and indulging in a bit of ice cream! 🙂

So, I have a confession to make….this past week was the first time that I have been away on vacation since I started this blog. Although I had set up posts for most days of the week, I still felt as if I was neglecting all of you! I had emails and comments that I didn’t get to respond to until I got back yesterday. The first day or so it was weighing on my mind that I hadn’t been dedicating my full attention. At the same time I also knew that my vacation with my boyfriend and grandmother was the most important thing. (Not that you all aren’t important!) Sometimes you have to sit back and really assess what’s most important in the moment. This week definitely taught me a good lesson in realizing what’s most important in life. There will only be so many more times that I will be able to spend time with my grandmother, so that took precedence over all else! I hope you all don’t feel neglected! I am so extremely happy to be back, writing, baking and interacting with everyone! So let’s get started with a delicious recipe!

Fit Ingredients

  • 30g oats
  • 45g peanut flour
  • 23g (1/4c) vanilla whey protein (or 15g more peanut flour and 10g more oats)
  • 2 tbs stevia
  • 2 tsp baking powder
  • 69g (1/4c + 1tbs) liquid egg whites
  • 125g (1c) fresh raspberries
  • 124g (1/2c) reduced sodium cottage cheese
  • 1 tbs pure vanilla extract

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  • baking pan
  • non stick spray

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Directions

Pre heat your oven to 350 degrees. Spray your baking pan with non stick spray. In a bowl combine your dry ingredients; oats, peanut flour, whey protein, baking powder and stevia. Whisk well. In a second bowl combine your egg whites, cottage cheese and vanilla extract. Mix well. Add your raspberries into your wet ingredients and mash raspberries. Mix your wet ingredients into your dry ingredients. Pour your batter into your pan. Bake for 35-38 minutes or until tooth pick comes out clean.

Serve this up with a dollop of greek yogurt or coconut cream and some additional raspberries, for garnish!

These little cake squares are moist and packed with a peanut butter and raspberry ‘jelly’ flavor! Feel free to use strawberries, blueberries or any time of fruit in place of the raspberries! Whatever flavor you enjoy on your pb&j sandwich would work well in this recipe!

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Nutrition: (per 1 out of 6 squares)

Calories: 94.9, Protein: 11.4g, Carbs: 9.3g, Fat: 1.8g (1g Saturated), Sodium: 67mg, Fiber: 3g (Net Carbs: 6.3g)

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5 Comments
  • Thank you so much Deb!! You truly are such an amazing person! You and Missy have both really had such an impact on my blogging life or should I say, instagram and twitter life! I am so happy you both commented on my blog and it has lead me to meet you! You always bring a smile to my face! Thank you! :)
    July 9, 2012
    • Missy
      You are too sweet! So glad to know you think I've impacted you in a good way! I know for sure It was a good impact when I sent Deb the popcorn cake link - she is awesome!! And glad you've gotten the hang oh Instagram - love seeing you on there! Love this recipe and can't wait to see the many more with peanut flour. :)
      July 10, 2012
      • Thank you so much!! And you can bet there will be lots more peanut flour recipes coming! :)
        July 10, 2012
  • Ivana
    Hi, I was wondering if you could use cottage cheese instead of ricotta(fat free of coarse)
    November 19, 2012

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