These low-calorie warm desserts are sweet but healthy.
All you need are a few ingredients and a microwave to whip up this chewy PB dessert. Good thing it’s meant for one—it’s too delicious to share!
1 tablespoon plus 1 teaspoon peanut butter
3 tablespoons unsweetened almond milk
2 egg whites (for vegans, use 1 tablespoon egg replacer mixed with 4 tablespoons water)
2 tablespoons coconut flour
1/2 teaspoon baking powder
1 pinch salt
Sweetener to taste
1. Place 1 tablespoon peanut butter and 2 tablespoons almond milk in a small microwaveable bowl or mug. Microwave for 45 seconds to 1 minute, stir, and let sit for a few minutes. Add remaining ingredients and stir until everything is evenly incorporated. Spoon batter into a greased mug and smooth out the top. Microwave for about 2 minutes, keeping a close eye on it since microwave cooking times vary so greatly. Let cool for a few minutes.
2. Meanwhile combine remaining 1 teaspoon peanut butter and 1 tablespoon almond milk in a small bowl. Microwave for 1 minute. Stir. If too thin, microwave another 15 seconds. Drizzle over cake.
Nutrition score per serving: 277 calories, 13g fat, 28g carbs, 15g protein
Recipe provided by Foodie Fiasco
Ron: 'The president claims he's fulfilling a promise to stop America's "endless wars," said the Washington Post, and he's indicated that he might pull all 1,000 U.S. troops out of Syria. But, unlike the massive operations in Afghanistan or Iraq, Syria has been a "light-footprint, low-cost operation--and a striking success." By backing SDF fighters with our air power and Special Operations Troops, we've destroyed ISIS's would-be caliphate and prevented Iran from entrenching it's forces along Israel's border with Syria. In five years, only 17 U.S. soldiers have been killed in action in Syria and Iraq combined.' --The Week, Oct. 18, 2019