Single Serve Kiwi Cream Cheese Cakes

Serves: 4

I love mini and single serve desserts, snacks, bars, etc because they are portion controlled! They are easy to just grab and go before the gym or on my way out the door on a crazy day! Like we talked about in yesterday’s post, I have been using up some of the delicious fresh summer fruit that I bought too much of last week (oops!). So today’s recipe features some sweet kiwi that I bought last week. I think I used them at the perfect time because their flavor was just unbelievable! They gave these single serve cakes the perfect amount of sweetness!

Do you ever buy too much fruit, veggies or meat at the grocery store because it all looks so fresh and then find yourself trying to use it all up so you don’t waste it? I feel like I am doing that all the time, but that’s ok because there isn’t anything wrong with eating an overload of fresh fruit and veggies, especially when it’s 100 degrees and humid outside and you don’t want to turn on a single burner or the oven on! 😉

So soft and moist from the cream cheese!

Fit Ingredients

  • 1/2c (40g) oats
  • 1/3c (30g) low carb baking mix 
  • 1/4c (23g) unflavored (or vanilla) protein powder
  • 1/4c (61g) liquid egg whites (or 2 egg whites)
  • 1/2c (4oz) ricotta cheese
  • 1/4c (88g) Philadelphia whipped cream cheese*
  • 1 tsp pure vanilla extract
  • 2tsp baking powder
  • 4 tsp stevia
  • 2 kiwi (about 97g), diced

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  • 4 small individual ramekins
  • non stick spray

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Directions

Pre heat your oven to 350 degrees. Spray your ramekins with non stick spray. In a bowl mix your oats, low carb baking mix, protein powder, baking powder and stevia. In a second bowl combine your egg whites, cream cheese, ricotta and vanilla. Mix your wet ingredients into your dry ingredients. Fold your kiwi into your batter. Evenly divide your batter among the 4 ramekins. *Optional, top each cake with a thin kiwi slice. Bake for ~25 minutes. When done cooking, allow your cakes to cool in the dishes.

Serve plain or topped with some greek yogurt or protein powder frosting for a clean, summer dessert that is full of fit ingredients!

*Cream cheese isn’t an item that I use often, but every now and again I like to use it instead of my normal ricotta, greek yogurt or cottage cheese. It gives these cakes a nice flavor and keeps them moist! Feel free to sub it with cottage cheese or greek yogurt if your prefer to keep it just a bit cleaner!

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Nutrition: (per 1 out of 4 cakes)

Calories: 187.4, Protein: 15.7g, Carbs: 15.8g, Fat: 6.3g (3g Saturated), Sodium: 161mg, Fiber: 3g (Net Carbs: 12.8g)

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