pages

Translate

Sunday, March 27, 2016

high-protein torte

Ingredients

  • Servings: 8
  • 1 (19 ounce) can chickpeas (garbanzo beans), rinsed
  • 4 eggs
  • 1 (15 ounce) can pumpkin
  • 1 cup splenda (or sugar)
  • 2 tablespoons maple sugar
  • 1/2 teaspoon baking powder
  • 2 teaspoons spice
  • 6 ounces whipped cream cheese
  • 2 cups powdered sugar
  • 1 (11 ounce) can mandarin oranges, drained
  • 1/4 cup walnut halves

Recipe

  • preheat oven to 350 degrees. in a blender or food processor, combine chickpeas and eggs until smooth. add pumpkin, splenda, syrup, baking powder and spice; process again until smooth.
  • spray a round cake pan with oil. fill with batter. bake until a knife inserted in the middle comes out clean, about 60 minutes. cool. (be sure the cake is completely cool before removing it from the pan, because it is very soft.)
  • combine cream cheese and powdered sugar. spread over top and sides of cake. decorate with mandarin oranges and walnuts.

No comments:

Post a Comment