Saturday, August 27, 2016

CREAMY TOFFEE




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 (sucralose or stevia) to equal 1/2 cup sugar (125 mL)
1/4 cup whipping cream (60 mL)
1/4 cup whole milk powder, skim milk powder, coconut milk powder, OR (60 mL)
  2 tbsp extra whey protein powder (30 mL)
3 tbsp powdered erythritol, OR (45 mL) 
  4 coffee sweetener packets
1/2 tsp vanilla extract (2 mL)
2 tbsp unsweetened, grated coconut (30 mL)

In food processor, process peanut butter, whey protein powder, liquid sweetener, whipping cream, whole milk powder, powdered erythritol and vanilla extract.  Press into 8-inch (20 cm) square glass dish.  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.

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

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