ON Casein Protein TURNED INTO BROWNIE MIX STUFF!

runner_girl_120
runner_girl_120 Posts: 47
edited October 5 in Food and Nutrition
http://i1110.photobucket.com/albums/h460/runner_girl_120/IMG03944-20111116-1727.jpg


I used my new protein for the first time, mixed it with a cup of unsweetened almond milk and 3 packets of splenda in my shaker cup, expecting to get a protein shake as usual.....Turned into a THICK CONSISTANCY THAT TASTES LIKE BROWNIE MIX. I am in love.

Replies

  • foodeeee
    foodeeee Posts: 50 Member
    Add peanut butter and espresso and you will be in heaven :)
  • jakejacobsen
    jakejacobsen Posts: 584 Member
    yummy
  • Jeff92se
    Jeff92se Posts: 3,369 Member
    IMG03944-20111116-1727.jpg


    I used my new protein for the first time, mixed it with a cup of unsweetened almond milk and 3 packets of splenda in my shaker cup, expecting to get a protein shake as usual.....Turned into a THICK CONSISTANCY THAT TASTES LIKE BROWNIE MIX. I am in love.

    That's ALOT of splenda.
  • HugznKiki
    HugznKiki Posts: 170 Member
    ^^bump
  • SergeantSunshine_reused
    SergeantSunshine_reused Posts: 5,382 Member
    ON casein always gets so thick! I bought blueberry flavored a while ago... ick xD
  • runner_girl_120
    runner_girl_120 Posts: 47
    that was a spoonful of the protein. i used 3 little packets of splenda=barely any.
  • HeidiMightyRawr
    HeidiMightyRawr Posts: 3,343 Member
    Last night I had 2 scoops ON casein (vanilla) with milk, cocoa powder and 1tbsp of peanut butter. It turned out into a REALLY thick chocolate milkshake type thing that tasted completely of peanut butter even though I only used 1 tbsp :D Yummy!

    I don't think it was as thick as in your picture, but it was thick enough to struggle to drink it!
  • runner_girl_120
    runner_girl_120 Posts: 47
    SO GOOD! :)
  • eatrainsmile
    eatrainsmile Posts: 220 Member
    How much water or almond milk or whatever you add to your casein? I make mine with 300 ml water in a blender. It doesnt get thick at all :ohwell:
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