4 Stark-Raving-Sweet Protein Treats!
These deliciously sweet, protein-packed recipes from chef Patrick Stark will satisfy your sweet tooth and your muscle-building protein needs!
Name: Patrick Stark, aka The Stark Raving Chef
Location: Dallas, TX
Occupation: Chef, restaurateur
Education: Culinary Institute of America
Sometimes, when your taste buds cry out for sinfully sweet ingredients like sugar, sweetened condensed milk, or heavy cream, you have to heed the call. But indulging in a sweet treat doesn't mean you can't simultaneously enjoy a serious wallop of muscle-building protein!
I've put together four recipes that are decadent enough to satisfy even the sweetest of teeth, but are also packed with the number one nutrient you need for recovery and growth.
Make no mistake: These are definitely indulgences, so they shouldn't necessarily form the backbone of your diet, but they are perfect when you want some gains with your goodies.
Now grab your mixing bowl and whisk, and get ready to bask in some stark-raving deliciousness!
Chocolate Protein Yogurt With Berries
If you're looking for a creative way to kick your morning yogurt up a notch, this protein yogurt is just the thing you start your day off right. The Chocolate Cake Batter protein powder adds a sweeter element, while the granola gives the entire recipe a satisfying crunch.
Nonfat Greek yogurt: 1-1/2 cups
Fresh berries: 1/4 cup
Water: 1/4 cup
- In a mixing bowl, mix protein powder and water thoroughly with a whisk or blender, then add yogurt and blend.
- Place yogurt in a cup and top with berries and granola.
Serving size: 1 serving
Recipe yields: 1 serving
Chocolate Avocado Protein Brownies
What's better than a decadently rich chocolate brownie? A decadently rich chocolate protein brownie! This recipe uses good ol' fashioned baking ingredients such as sugar, flour, and vanilla extract, but supercharges the brownies with the addition of protein powder. The avocado adds an extra creaminess as well as a dose of heart-healthy omega-3s.
If you've really earned a treat today, top the brownie with my No-Churn Vanilla Protein Ice Cream!
All-purpose flour: 1-1/2 cups
Sugar: 1 cup
Baking powder: 1 tsp
Salt: 1 tsp
Mashed avocado: 1 cup
Vanilla or plain soy milk: 1/2 cup
Water: 1/3 cup
Vanilla extract: 1 tsp
- Preheat the oven to 350 degrees F. Lightly grease a 9x13 baking dish. Set aside.
- In a medium-sized mixing bowl, sift together flour, sugar, protein powder, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl, beat together avocado, soy milk, water, and vanilla extract.
- Add the dry ingredients, mixing until well combined.
- Pour into baking dish and bake for 30-35 minutes, or until the top is no longer shiny and a toothpick inserted into the center emerges with only a few crumbs.
- Allow brownies to cool completely in the pan, then cut into squares and serve.
Serving size: 1 brownie
Recipe yields: 8 servings
No-Churn Vanilla Protein Ice Cream
You don't need an ice-cream machine to make this old-fashioned treat at home! This recipe channels the rich vanilla flavor of a cupcake and transforms it into a frozen scoop of creamy deliciousness.
Top your favorite dessert with a scoop, or enjoy this by itself with some berries on top. Just beware of ice-cream headaches!
Sweetened condensed milk: 14 oz.
Vanilla extract: 1 tsp
Heavy cream, cold: 2 cups
- Pour sweetened condensed milk into a large bowl, and mix in the vanilla extract.
- Using a mixer, whip the heavy cream and protein powder together until the mixture holds stiff, billowy peaks, about 3 minutes.
- In a separate bowl, gently mix a scoop of the whipped cream into the condensed milk. This "lightens" the condensed milk and makes it easier to fold into the rest of the whipped cream.
- Gently fold the rest of the whipped cream into the condensed milk. At first, it will look very lumpy. As you continue to fold, the mixture will smooth out and become soft and silky. Stop when you see just a few small lumps here and there; overmixing will cause it to deflate.
- Place the mixture into a freezer container. Smooth the top with a spatula, then press a piece of wax paper against the surface to prevent ice crystals from forming.
- Freeze for at least six hours, or up to 2 weeks: The ice cream will become more firm the longer you let it freeze. For best texture and flavor, eat within two weeks.
Serving size: 1/2 cup
Recipe yields: 4 servings (1 pint)
Snickerdoodle Protein Flan
Flan is one of those frequently overlooked desserts that doesn't get made at home often enough. Not only is flan one of the creamiest little dishes of caramel heaven you can imagine, it's also incredibly easy to make. Of course, your guests will be really impressed by your mad baking skills, so you don't need to tell them there are only three steps in this whole recipe!
The "secret" is to use Jell-O brand flan mix. It comes with a little packet of caramel sauce, and makes the whole process quick-as-you-please, with very little cleanup afterward.
Jell-O flan mix: 1 package
Milk: 2 cups
- Open caramel sauce packet included in the Jell-O flan. Pour evenly into 4 small cups or 1 small bowl.
- Stir flan mix into 2 cups milk* in small saucepan. Bring to a boil over medium heat, stirring constantly. Pull pot off heat and mix in protein powder.
- Pour slowly over caramel. Refrigerate 1 hour or until set (2 hours if preparing in bowl). To unmold, run small metal spatula around edge of each custard, invert onto plate, and shake slightly to loosen. Store leftovers in refrigerator.
Serving size: 1 flan cake
Recipe yields: 4 servings