10 egg whites (room temperature)
1 1/2 tsp cream of tartar
1/2 tsp stevia
3 drops red food coloring (Optional)
Place ingredients above in a large mixing bowl. Beat on high until stiff peaks form
2 tsp vanilla
5 vanilla flavored 20/20 LifeStyles High Protein Shake packets
1/4 Cup water
1/3 cup freeze-dried strawberries (crushed or 1.2 oz Trader Joes package)
Fold gently into egg whites. Mix well but do not beat down the volume of the egg mixture.
Divide evenly between two 8 1/2-inch Springform pans that have a circle of parchment paper lining in the bottom and lightly greased sides.
Bake in protein preheated oven at 300° for 30 minutes.
Cool cakes for 15 minutes and then release the Springform pan and turn the cakes upside down on a cooling rack until completely cool.
2 cups Cool Whip Fat Free
2 1/2 cups Strawberries
1 cup raspberries
1/2 cup blueberries
to assemble cake, place one layer on a plate and frost with one cup of Cool Whip. Slice one cup of strawberries and place over topping. Place the other cake on top. frost with the remaining Cool Whip and decorate with the rest of the berries.
Yield: 8 servings
1 serving: 199 cal, 24g carb, 20.5g protein (plus 1/2 cup berries)
Originally from PRO Pulse March-April 2017
By Jeannine Lasky