My Home Recipe

Ingredients:
3 tablespoons butter
4 tablespoons ricotta cheese
4 tablespoons cream cheese
2 eggs
1/4 cup almonds — ground into 1/2 cup almond flour
1/2 cup atkins bake mix
1/2 cup protein powder — plain
1/2 cup vanilla protein powder
1/2 cup artificial sweetener
1 tablespoon baking powder
1 tablespoon cinnamon
1 tablespoon vanilla
1 cup water (start w/3/4 cup and see how much — (more or less) you need)
2 tablespoons artificial sweetener — 1/4 cup chopped

** Base:

1/4 cup pecans
12 thin pats butter

How to Prepare:

1. Preheat oven to 350f.
2. Spray a muffin tin w/cooking spray.
3. Place 1 pat of butter in each, followed by equal amounts of the

**Base Splenda and pecans.

1. IN a large bowl, cream the butter, cream cheese and ricotta well.
2. Add eggs and blend again.
3. Add splenda and beta again.
4. Add remaining ingredients and beat well. This should be a very thick pancake type batter.
5. Spoon into prepared muffin tin and bake at 350 for approx 40 minutes or until nicely browned on top.

**These don’t get that gooey butter/sugar run off that you get with traditional sugar. You might even be able to skip the splenda in the tins:)

NOTES : Counts for Vanilla Protein Powder not included - adjust accordingly

Stumble it!

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