Amount Per Serving
% Daily Value *
Total Fat 28 g 44 %
Saturated Fat 18 g 88 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 1 g
Cholesterol 107 mg 36 %
Sodium 840 mg 35 %
Potassium 324 mg 9 %
Total Carbohydrate 49 g 16 %
Dietary Fiber 7 g 27 %
Sugars 22 g
Protein 77 g 154 %
Vitamin A 14 %
Vitamin C 0 %
Calcium 107 %
Iron 24 %
20 g, Dried Cranberries - Unsweetened
2 tbsp (5 g), Cocoa Powder
15 g (1 tblsp), Dark Chocolate Chips 50% Cacao
500 gram, Ricotta Cheese - Light
0.50 scoop, Powder
1 tsp, Cream of Tartar
1 tsp(s), Vanilla Extract
0.75 cup, Egg Whites
100 ml, Espresso
Make my protein angel food cake recipe.
As thats baking, separate the tub of ricotta into 3/4 and 1/4 portions.
Add the cranberries and chocolate pieces into the 3/4 portion and mix.
Add the cocoa powder into the 1/4 portion and mix.
Line a small(ish) mixing bowl with clear plastic film and leave some on edges.
After the angel food cake is done baking saturate it with the prepared espresso (you might add rum flavour OR rum if you like) and slice into strips.
Line the bowl with the saturated cake and leave some to cover the top (I usually do 4 strips to line and 1 to top).
Place the "white" ricotta mix and press down into the bowl.
Place the "dark" ricotta mix on top.
Top with leftover angel food cake.
Fold the clear film over the top and weight the whole thing down with a heavy dish.
Please into the fidge to set and flavours infuse of the night.
Next day, enjoy