Breakfast Strawberry Shortcake
Eat this cake for breakfast!
Yes, I actually had this for my breakfasts this week. Greek yogurt is substituted for icing, and protein powder and bananas in place of flour. It tastes really sweet and NO added sugar needed. We even blended in a little spinach for a veggie boost.
Berries are not only a terrific summer sweet but a great food to include when trying to cut weight since they’re lower calorie compared to other fruits. I allocated 3 servings for breakfast, bringing me to 36g of protein and under 400 calories. Here’s UF's take on strawberry shortcake!
2 cups spinach, raw
5 servings of protein powder (we used 25g protein per serving)
2 large eggs
Water, 10 oz
12 large strawberries, sliced
Plain nonfat Greek yogurt, 2 cups
Recipe (makes 18 serving of cake)
Blend bananas, spinach, protein powder, egg and water in a blender until it reaches thick, smooth consistency
Pour batter into 2 glass baking dishes (used 8x8 inch for this recipe)
Bake at 350F for 35-40 minutes
When done baking, let cool before applying Greek yogurt and strawberry topping. Done!
Nutrition Info (for 1 serving): 111 calories, 13.8g carb, 1.2g fat, 12g protein, 4.67g fiber, 158mg sodium, 312mg potassium