Can you have too much of a good thing? Here’s how I see it: if it’s truly virtuous, you should be satisfied with just “enough” – whatever that may be. Take these blueberry baby cakes, for instance. The copious amount of real blueberries means you get the exact amount of pure, natural sweetness you need to top off a savory dinner. So even if it takes two cakes, you have tastefully completed your day – and that’s always a good thing!
Vanilla-Blueberry Baby Cakes
Makes 2 baby cakes
Ingredients
¼ cup almond meal flour
¾ scoop Giant Sports Vanilla Shake Protein Powder
2 Tbsp. old fashioned oats
¼ cup blueberries
1 ½ Tbsp. plain Greek yogurt
2 Tbsp. unsweetened almond milk
1 egg white
Drizzle: Sonoma Canyon Agave Sweetened Blueberry & Lime Jam
Directions
- Preheat oven to 350 degrees F and coat two small ramekins with non-stick cooking spray.
- In a medium bowl, combine yogurt, almond milk and egg whites, whisking until smooth.
- Add remaining ingredients and stir until blended through and smooth.
- Evenly distribute batter between the greased ramekins. Bake 18-22 minutes, or until lightly golden on top.
- Let cool for 30 minutes, drizzle with blueberry-lime jam and enjoy!