PEAKLIFE

Immerse yourself in decadent and healthy sweet treats in the comfort of your home with these dessert recipes, perfect for the festive sweet cravings!

RECIPES 1-4 BY MYPROTEIN INDIA:

S’MORES CUPCAKES

Ingredients:

100g Plain Flour

75g Caster Sugar

30g Vegan Protein Blend

7.5g Apple Cider Vinegar

1/2tsp Bicarbonate Of Soda

35ml Oil

150ml Dairy-Free Milk

12 Vegan Marshmallows

Method:

1. Mix together the flour, protein powder, bicarbonate of soda, and sugar.

2. Mix in the milk, oil, and apple cider vinegar.

3. Pour the mixture into 6 cupcake cases.

4. Put a marshmallow in the centre of each cupcake.

5. Bake at 180 degrees for 20 mins.

6. Leave to cool and top with a marshmallow.

CHOCOLATE BROWNIE PUDDING

Ingredients:

Oats

Cocoa Powder

1 Scoop Whey Chocolate Brownie

Chia Seeds

Milk

Custard

Choco Chips

Method:

1. Mix the oats, hot chocolate powder, whey, milk & chia seeds and keep it in the fridge.

2. Keep the custard in the fridge separately.

3. Mix all ingredients.

PROTEIN LAVA CAKE

Ingredients:

45g Oat Flour

45g Chocolate Brownie Impact Whey Protein

22g Cocoa Powder

2 Tbsp Sweetener

20g Coconut Oil

62ml Almond Milk

1 Egg

20g Biscoff Spread

Method:

1. Preheat the oven to 180C and prepare 2 ramekins or single cake tins.

2. Sieve oat flour, protein, sweetener, and cocoa powder into a mixing bowl and whisk to combine.

3. Add coconut oil, almond milk, and egg to the bowl and mix to combine.

4. Add half the batter to your prepared ramekins, dollop 10g of Biscoff into each ramekin and top with remaining batter.

5. Place in the oven for 10-12 minutes, remove and enjoy warm.

PROTEIN CHEESECAKE

Ingredients:

40g Vanilla Impact Whey Protein

8-10 Drop Vanilla Flavdrops

220g Hung Curd (Made With Low Fat Dahi)

1 Whole Egg + 1 Egg Yolk

40ml Slim Milk

1/4 Tsp Lime Zest

Method:

1. Mix all the wet ingredients and add the whey protein.

2. Thoroughly combine so that there are no lumps.

3. Line a muffin tray and divide the batter into equal parts (this recipe makes 4 servings).

4. Bake in a preheated oven at 180°C for 15 minutes. Turn down the temperature to 150° and bake for another 5 minutes.

5. Cool outside the oven for 20 minutes and refrigerate for 4+ hours before enjoying chilled.

*For a biscuit base, place cookie/biscuit of choice at the bottom of the liner before adding the cheesecake batter*

Banana Orange Smoothie

by Dr. Archana Batra, Dietitian Nutritionist, Physiotherapist and Certified Diabetes Educator

INGREDIENTS:

This banana orange smoothie requires just minimal ingredients at your home including ripe bananas, orange (or orange juice), soaked sesame seeds, cashew, yogurt, and water.

METHOD:

1. Begin with soaking sesame and cashew seeds in liquid for 2-3 hours. This will help give your smoothie a creamy and smooth texture.

2. Add soaked seeds and cashews to the blender.

3. Pour half cup of water and ¼ cup of yogurt. Blend to form a smooth and creamy paste.

4. Peel your ripe bananas and give them a rough chop. Add them to the blender.

5. Peel the oranges. Cut them into halves and remove their seeds. Further, add your orange segments. Make sure to remove the pitch to avoid bitter taste in your smoothie.

6. Blend everything together until you get a smooth texture. The smoothie can also be customized according to you with adding a dash of coconut milk or any other plant-based milk to add a little flavor.

7. Pour your orange banana smoothie into a glass or your favorite cup and take your breakfast on the go!