Time for a Sunday night treat! Even though it was about 90 degrees and humid at the beach today, I came home and lit up this delicious candle…
- 1/8 cup quick oats
- 1 egg white
- 2 tbsp + 1 tsp pumpkin puree
- 1 tbsp white chocolate chips
- 1/4 tsp baking powder
- 1 tsp vanilla protein powder
- 1 packet Splenda
- 1/2 tsp vanilla
- 1/4 tsp pumpkin pie spice (I added just a pinch more)
- Pinch of nutmeg and cinnamon
- 2 tbsp plain non-fat Greek yogurt
- 1 tsp unsweetened vanilla almond milk
- 1/2 tsp sugar free/fat free cheesecake pudding mix
- 1 packet Splenda
- Mix all the cake ingredients and pour into a mug that’s been sprayed with non-stick cooking spray.
- Microwave on high for 2 minutes and 15 seconds. Allow the cake to cool for a minute or two before frosting.
- Mix all frosting ingredients in a small bowl. (It makes a little more than you need for 1 mug cake.)
- Frost the cake and devour it!
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