Chocolate & PB2 High Protein Dessert Souffle’
Recently I mentioned this recipe on Fitcast. The response has been overwhelming to say the least. You, the reader, have literally bullied me for more information on this rich and intoxicating treat. My response to you is…fine, here it is. 
This is going to be one of the recipes in the upcoming Body By Eats book.
Items Needed:
Mixing Bowl-Medium
Whisk
Souffle Dish (Can use smaller bowls and coffee mugs but may need to adjust the times depending on how shallow/deep the container.)
Ingredients:
30 Grams of protein Powder
20 Grams of PB2
10 Grams of Regular Peanut Butter
10 Grams of Cocoa Powder
2 Grams of Splenda or 1 Packet of Stevia
3 to ounces of Skim milk
1. Put all dry items in mixing bowl and mix together.
2. Add the Peanut Butter and Skim Milk.
3. Whisk together all items until completely mixed. No lumps of powder or peanut butter. If need you can add small drops of extra milk for some thicker peanut butters.
4. Pour Mixture in Souffle Dish.
5. Place dish in Microwave and heat for 30 secs. Take out the dish and move (small amount) of cooked outside towards the middle allowing the mass of liquid to hit the outside again.
6. Heat for 15-20 secs more, repeat same step of moving outer cooked layer inside. If it was really liquidy the first time still then do 20 secs. If it had some firm spots stick to 15.
7. Heat for 15-20 more secs (time again depending on how liquid.
8. Allow it to sit for 1 min. Then take a butter knife and run around the edges of the dish, turn the dish over onto a plate and like that, you have a beautiful, soft, melting in mouth, protein souffle.
Stats:
Calories: 322
Protein: 39 g
Fat: 10g
Carbs: 24 g
*Note this is assuming the highest possible with splenda, peanut butter, and protein powders. Can be less than this in calories and carbs*
Please let me know how it turns out or if you need any tips or advice.
Missy
Sounds and looks great - we need a video demonstration!! (yep, you’ve ruined us on the videos). It sounds alot like preparing eggs in the microwave as far as having to stop and stir the liquid part to the edges but I guess the high protein does that. I don’t have any PB2 for now but I plan to get some. 3 to how many ounces of milk? Do you use the natural peanut butter? Could you use less PB for less calories? Does it matter what brand/flavor protein powder? I have Jay Robbs. I can’t use Splenda, I have a BAD reaction, but I do use stevia and Sugar Twin. I love the picture of the completed souffle’, so pretty and elegant!! I am slowly getting through FLTS and maybe when I am done with it all then Body by Eats will be done :).
August 22nd, 2008 at 8:01 pmOK, this is off topic but did not know where to ask this:
1)Do you have a calorie count for Sugar Twin in grams?
2)When you bake a sweet potato, does the oil that is on the outside absorb in and cause it to have more calories or fat? I ask because in the South, everyone rubs down the sweet potatoes in bacon grease or butter (I do olive oil) to keep them from drying out while baking, plus it makes them so moist and yummy. I have tried alum. foil like a baked potato, but they seem so dry. I just wondered the other day if the oil rubbed on the skin would get in somehow change the values (probably a duh question but I just did not know!)
Marissa
Looks wonderful! Any particular kind of protein powder?
August 22nd, 2008 at 8:20 pmAndrea
Notes Leigh, “*Note this is assuming the highest possible with splenda, peanut butter, and protein powders. Can be less than this in calories and carbs*”
Now how cool would it be if every recipe defaulted to THIS standard instead of the opposite??? Every recipe you read in cooking light or wherever says, “toppings not included” or “cake based on 39.5 slices”, et cetera….
Thanks - I will try it after I get some PB2!
August 22nd, 2008 at 9:48 pmSinead
So this looks super yummy but *gasp* I am not a peanut butter fan. I know–heresy! Could I modify it to get a yummy treat without the peanut butter? probably defeating the purpose, but hey–had to ask!
August 23rd, 2008 at 10:22 amMike H.
Going to try this now! I’m a bit of a neanderthal when it comes to gram conversions so I usued this site to convert to spoons. (Me like spoon measurements). http://www.gourmetsleuth.com/gram_calc.htm
30g = 2 tbps (actually 2.1, but Leigh doesn’t mind if you guesstimate lol..)
20g = 1.4 tbsp
10g = .7 tbsp
2g = just under half a teaspoon
3oz = .88 ml (for those of us who grew up in the metric system)
I’ll let you guys know what I think!
August 23rd, 2008 at 5:40 pmMike H.
oops! that last oz to ml conversion should not have a decimal before the “88″. It’s 88 ml.
August 23rd, 2008 at 5:47 pmLeigh Peele
Missy-Heh I think you are just going into a different recipe realm there. In short though the “process” is kind of the same when doing any microwaving with protein powder. The key is to do it slowly and to stir, so have fun experimenting. As for the other, funny enough, some of those things may be answered.
Marissa-As far as which kind, personally I use ON Whey. For a while it made me kind of “lactose-ish” and hurt my tummy but once I got my digestive system kind of worked out better I didn’t have any problems. I mention this because I was using an Egg protein. If using an egg protein it cooks MUCH faster.
As far as different kinds of Whey’s there can be a small difference in time but not to large. Again the rule is always go slower to be safe until you get “your” times.
August 23rd, 2008 at 6:23 pmLeigh Peele
Andrea-Thank you for noticing that. Basically any recipe I present will always be “worse case scenario”.
Sinead-There MAY be another kind…in the book…
Any personal request though, what is your flavor of love?
August 23rd, 2008 at 6:25 pmLeigh Peele
Mike-What a interesting link! Thanks for sharing that, I know a lot of people who will want that link. Infact, I may find a way to squeeze that in the book.
PS-Check yo inbox.
August 23rd, 2008 at 6:26 pmSinead
chocolate chocolate chocolate. oh, and chocolate.
and caramel. with chocolate. lol
August 23rd, 2008 at 10:29 pmSheila
YUM! I am out of PB2! I need to order some more asap. Can’t wait for the recipe book, Leigh. I am sooo looking forward to diving into a cookbook where I don’t have to alter every recipe and calculate out all the nutritional info for!
Sheila
August 24th, 2008 at 8:40 amhttp://www.livewell360.com
Mike H.
Tried it - loved it! That poor soufle didn’t stand a chance! (Although mine was more of a warm thick bowl of hot chocolate!). I must have added too much milk. I used chocolate protein powder and substituted the PB2/regular peanut butter for almond butter. It tasted fantastic though! I didn’t have any splenda but I actually like a slight bitterness as I’m used to eating 75+% cocoa.
August 24th, 2008 at 2:12 pmmissy
Yummy Mike - almond butter!! I actually suggested for the Bell Plantation people to come out with an almond powder like the PB2 (hey they ask for suggestions on new products :)!!! Who knows? Maybe they will or someone else will, but that would be great! But I prefer the almond over peanut butter - I guess you could use some almond milk and cut way back on the real PB to keep the fat the same. Off to do some experimenting since my recipe wheels are turning…..
August 24th, 2008 at 3:49 pmLeigh Peele
Sheila-I just got my new PB2 order…a whole case…I am like trump.
Mike H.-Ha the first few attempts for me were kind of “soup-fle” as well.
August 25th, 2008 at 2:46 pmKatie Nemargut
If you have not tried this yet you NEED to. I love to eat mine with lots of strawberries and bananas on the side!
August 29th, 2008 at 3:09 am