Its been a long while since I’ve posted a recipe… Or anything for that matter.
What’s been happening?
Well, I’ve been researching coaches for my next show – next year. I’ve been working. Watching the Olympia!!! I’ve been sick, with the flu, like so many of us this time of year. I’ve been reading and improving myself. Training. Cooking. I’m blonde now! Also I’m busy with something else but Ill show you all soon 🙂 Busy.
The best thing I’ve done in ages is attend the Perth Fitness & Health Expo.
Flush Fitness was kind enough to have me working at their Muscle Milk booth. It was so much fun, chatting to people, handing out samples and watching the bodybuilding so, where a friend of mine won her pro card!
Speaking of Muscle Milk, this recipe uses their 100 calorie RTD (ready to drink) vanilla protein shake bottles.
I love them, not so much as a meal, or in place of actual food, but for convenience. I love keeping a bottle in the fridge and I use a splash of it in place of regular milk in my coffees. Add sweetness, vanilla flavour and extra protein. I suggested it to the girls on the booth at the expo and we all ended up drinking our long blacks with vanilla Muscle Milk all weekend.
So, LEMON MERINGUE PIE!!!
One of my all time favourites. This recipe is super low in calories. But bear in mind its calculated without a base.
You can absolutely make a base (I did) but add those calories/macros in too.
For the base I used 1/2 a packet of gluten and sugar free cookies, a tablespoon of natural peanut butter and a splash of water. Put in the food processor and make into a crumb that can be pressed together. Press this into a springform cake tin lined with cling wrap. This is totally optional – it will add a lovely dimension and make it closer to the real thing but adds alot of calories and carbs. Without is more diet friendly.
Lemon Filling
2 Muscle Milk RTD 100 calorie low-fat protein shake – Vanilla Creme
1 packet diet lemon jelly (I use JellyLite)
Heat up in a saucepan or in a microwave safe bowl one of the protein shakes almost to boiling point. Mix in both lemon jelly sachet (1 packet) VERY well. You don’t want any lumps.
Mix in the second protein shake (cold or room temp) well. Allow the mix to cool to room temp, and then pour into your prepared pan either with our without a prepared cookie base.
Set in the fridge for 4 hours minimum.
Meringue Top
5 egg whites
50g natvia icing mix
Preheat oven to 150°C . Separate 5 eggs and place the egg whites in the bowl of an electric mixer and beat until soft peaks form.
Gradually add the natvia, beating well until the mixture is glossy and has reached stiff peaks.
Carefully turn out the mix onto a lined baking tray, spread it so it is about the same size as your cake tin that the lemon filling is setting in.
Place in the oven, reduce the heat to 120°C and cook for 1 hour. Turn the oven off and allow the meringue to cool in the oven.
Once the meringue is cold, and lemon is set, you can serve them. It’s as easy as taking the filling out of the tin/mould, place the meringue on top and viola!!!
Without a base:
6 serves
59 calories
Fat 0.5g
Carbs 1.7g
Protein 11.7g
The Secret Life of Ness 