PROTEIN CREAM “CHEESE” SWEET POTATO
Faux cream cheese made from a blend of cooked egg whites, stevia, whey protein and yogurt! Seriously awesome and a mighty topping for my baked sweet potato on a high carb morning!
The handiness of having a baked sweet potato or a mound of them in the fridge and freezer when it comes to high carb day. I had started out with having two high carb days but I’ve fallen in to one super high carb day and six low to moderate with ease. Initially I was falling asleep after a cup of cooked rice and feeling generally tired and sluggish for up to a day after my carb re-feed. Three weeks in and it finally feels more natural. I look forward to it, feel satisfied after it, energised and have completely had my fill of all the carbs until the same day the following week.
If I do feel at all depleted prior to the “scheduled” high carb day, I’ll just have it earlier but it hasn’t happened yet.
When it comes to high carb day I do reduce my fat intake which is typically around 120g a day. With over triple the amount of carbs I just can’t physically fit that amount of fat into the same day so I aim for around 65 – 80g.
Sooooo…straight up nut butter or even a mound of yogurt, which I would usually top my pancakes and sweet breakfasts with, isn’t the most ideal option when I still need to fit in some protein. Bring on the high protein cream “cheese” mix. It might sound a bit random when you read the ingredient list but I promise once it’s all blended up it’s truly satisfying thick creamy and delicious!
I’m just loving the challenge of coming up with alternative ways to incorporate sweet potato into my day. Sweet, savoury and everything in between. This could easily be switched up and made a more savoury option by incorporating some nutritional yeast into the “cream cheese” and topping the mix with some slow roast tomatoes and pesto!
- Half a large baked sweet potato
- 2 tbsp (20g) Pulsin Whey Protein Isolate
- 1/4 tsp vanilla powder or vanilla extract
- 1/2 cup (120ml) egg whites
- 2 tbsp (50 – 60g) natural, coconut or vanilla yogurt
- 10 drops liquid stevia
- 6-8 cherries pitted
- 1-2 tbsp water
- 1/2 tbsp toasted chopped pistachios
- 1/2 tsp 100% cacao or 90% dark chocolate grated
Cook egg whites in a jug in the microwave for 1-2 minutes; cooking time will depend on your microwave! You can also just scramble them in a pot over a low to medium heat.
Set aside and allow to cool for about 10 minutes. They can also just be cooked in advance and stored in the fridge overnight.
Blend together the yogurt, cooked egg whites, protein powder, stevia and vanilla.
Reheat baked potato in the microwave for 1 minute or you can serve it cold from the fridge!
Place cherries in a pot over a medium heat with water. Bring to the boil and simmer for 2 minutes.
Serve potato topped with “cream cheese”, cherries, pistachios and grated dark chocolate or raw cacao paste.