CREAMY TOFFEE
This creamy toffee brings back delicious memories from my youth. The properties of whey protein powder,
specifically a product that contains whey protein isolates, are such that it can
produce amazing toffee-like confections without having to go to any gymnastics in the kitchen. Whey protein that just contains whey
concentrates has a grainy texture and tastes awful, plus it performs really poorly in many recipes, if not most.
It is literally useless and I had to throw mine away when I bought such a product once upon a
time. Not fun finding out the hard way
as whey protein can be expensive. You
can get a coupon at GNC is you are a frequent buyer. I usually let my son buy mine as he has
something like that. Mine is called Gold Standard, I believe.
1/2
cup peanut butter (125 mL)
11/4 cups vanilla whey protein powder (300 mL)
(I use Gold Standard French Vanilla Cream from GNC or Wal-Mart)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1/4 cup whipping cream (60 mL)
1/4 cup whole milk powder, coconut milk powder, (60 mL)
OR heavy cream powder. OR
2 tbsp extra whey protein powder (30 mL)
2 tbsp extra whey protein powder (30 mL)
3 tbsp powdered sweetener,
OR (45 mL)
4 coffee sweetener packets
1/2 tsp vanilla extract (2 mL)
2 tbsp unsweetened, grated
coconut (30 mL)
Mop up the top of the
toffee with a paper towel to remove any excess grease. Sprinkle with coconut and press into toffee
lightly. Cover dish with plastic
wrap. Freeze and later refrigerate.
[Sneak a Peek: CLICK on any Cookbook cover below to view all the Photos/Recipes inside]
Yield: 25 pieces
1 piece
72.3
calories
5.0
g protein
4.9
g fat
0.1 g fiber
2.0
g net carbs
ANOTHER RECIPE YOU MAY ENJOY
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