One Savvy Mom ™ | NYC Area Mom Blog: Fuel Your Fancy This Summer With Protein Packed Dessert Recipes + My Baking Tip For Making Moist Cakes & Muffins Every Time!

Fuel Your Fancy This Summer With Protein Packed Dessert Recipes + My Baking Tip For Making Moist Cakes & Muffins Every Time!

 This is a sponsored post written by me on behalf of Friendship Dairies. All opinions are 100% mine.
 
 
The unofficial start to the summer season has arrived, and we couldn't be more thrilled! 
 
Along with lazy days spent at the pool, outdoor adventures, and fun mini-getaways with the family - what I look forward to most about this season, is all of the fresh fruit and produce at our local farmers market. It makes for some of the most memorable {and delicious} meals, and of course, tons of quality time spent around the table with the kids - which I always enjoy!
 
I've spent the last two weekends at the farmers market with the kids picking out fresh fruit and veggies, and I've been trying my best to use my findings in creative ways in the kitchen. My family has definitely been enjoying the result of my efforts, and I thought it would be fun to share some of our favorite new recipes with all of you. 
 
We're definitely dessert lover's in our home, however with recent diet changes we've come to learn that tasty desserts don't always have to incorporate loads of sugar and unhealthy ingredients. We also try to pack healthy proteins into our food choices {including our dessert choices}, to help energize and fuel our bodies. Rather than leave us inevitably crashing, after a sugar induced rush!
 
Check out our new favorite protein packed dessert recipes below, along with my {surprising} baking tip for making moist cakes and muffins, every time!

 
As a busy mom, I LOVE a quick and simple recipe that yields delicious results,  just as much as every other busy mom! This recipe for Triple Berry Cheesecake Dessert dip is protein packed, and tastes AMAZING when paired with graham crackers and fresh berries {which are so plentiful this time of year}.
 
Triple Berry Protein Packed Cheesecake Dessert Dip Recipe
 
Serving size: 1/2 Cup
Recipe yields: About 6 Servings
Prep time: 5 minutes
 
What you'll need:
  • 8 oz sugar free  frozen whipped topping
  • 8 oz fat free cream cheese
  • 1/2 cup Friendship Dairies    2% low fat pot style cottage cheese {which adds 14 grams of protein to this dessert}
  • 4 tablespoons vanilla extract
  • Blueberries, strawberries, and raspberries (for serving + a handful to add to the recipe)
  • Graham Crackers (for serving)
How to:
 
Combine your sugar free frozen whipped topping,  cream cheese,  Friendship Diaries Cottage Cheese, and vanilla extract in a large mixing bowl (or in the bowl for your mixer). Whip the ingredients on low using a hand mixer or mixer for 1-2 minutes. Add a handful of fresh berries (about a half a cup)whip on high speed for 1-2 minutes until the ingredients are combined / the mixture is light and fluffy.  Serve your Triple Berry Protein Packed Cheesecake Dessert Dip immediately with a tray of fresh summer blueberries, strawberries, raspberries, and graham crackers. Mixture can be stored for 1-2 days in the refrigerator in an airtight container. This is the perfect fuss-free dessert for your next summer gathering!
 

With the kids out of school, our normally busy fast-paced mornings give way to a slower more relaxed pace during the summer months. The kids trickle down the stairs an hour or two later than they do during the school year, and they take their time and linger around the breakfast table. Because the relaxed schedule allows me a bit more time, I like to surprise them occasionally with baked homemade treats.

These Super Moist High-Protein Lemon Poppy Seed breakfast muffins are the perfect {flavorful} way to start your day, and to fuel you through those long summer days!

Super Moist High Protein Lemon Poppy Seed Breakfast Muffins Recipe
Serving size: 1 Muffin
Recipe yields: 12 muffins
Prep time: 10 minutes
Bake time: 20-22 minutes

What you'll need:

For the muffins -
  • 2/3 cup sugar
  • the grated zest and juice of 1 lemon
  • 2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 stick unsalted butter - melted and cooled
  • 2 large eggs
  • 2 tablespoons  of poppy seeds
  • 1 cup Friendship Dairies2% low fat pot style cottage cheese {which adds 28 grams of protein to this batch of muffins}
  • 2 cups all purpose flour (easily swapped out in this recipe with gluten free all purpose baking flour to make the recipe gluten free)
For the glaze -

  • 1 cup confectioners sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice

How to:

For the muffins -

Preheat oven to 375 degrees Fahrenheit.  Line each cup of a muffin pan with 12 individual muffin/cupcake liners - set to the side. Combine your dry ingredients in a large mixing bowl (except for the poppy seeds -set them to the side ). Combine your wet ingredients in a separate mixing bowl. Slowly add your combined wet ingredients into the large mixing bowl containing your dry mixed ingredients. Stir slowly as your combining the wet and dry ingredients. Mix by hand until your mixture is smooth. Stir in your poppy seeds until evenly distributed in your mixture. Don't over mix - it's best to not use an electric mixer for this recipe.

Separate your muffin mix evenly into 12 separate muffin cups/liners in your muffin pan. Place the pan in your preheated oven on the center rack for 20-22 minutes / until the tops are golden brown and a toothpick inserted into the center comes out clean / dry. Once baking is complete - remove from the oven and set the pan on a rack to cool for 5 minutes. After the muffins have cooled for 5 minutes, remove them (in their liners) from the pan and set on a rack to cool for an additional 15 minutes, prior to icing.

For the glaze -

Sift your confectioners sugar until smooth / free of any lumps. Slowly stir in 1 tablespoon of lemon juice and 2 tablespoons of water to make a glaze that easily drips from a spoon. Spoon /drip the completed glaze over your muffins. Optional - top your glazed muffins with a pinch of lemon zest for added flavor / presentation.

Serve and enjoy!

My secret to keeping most of my baking efforts super moist (cakes & muffins especially) is to cut back slightly on the water, and add in 1/2 cup to 1 full cup of Friendship Dairies Cottage Cheese in place. It's The Original Superfood  and it always yields the most moist and delicious results {PLUS it packs in some major protein!}

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What are some of your favorite recipes and ways to Fuel Your Fancy, and enjoy the fresh summer offerings at your local farmers market?  I'm always on the lookout for new ideas - I'd love it if you'd share in a comment below!

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6 comments:

  1. That is such a great idea about cottage cheese--it is a double-win if it makes your baked goods moist AND adds protein! I love lemon desserts so I will definitely have to try that recipe! I am glad you added the bit about the muffin recipe being easily adapted to gluten free--my tot is gluten intolerant. And my husband loves anything cheesecake related!

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  2. This looks simple and yummy.

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  3. This looks simple and yummy.

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  4. Lemon poppyseed muffins are my absolute favorite to snack on with a cup of coffee. I have never tried to make these on my own but am going to give it a shot with your recipe. Thanks!

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  5. I love the Lemon Poppyseed Muffins and want to make it real soon. Your Triple Berry Protein Packed Cheesecake Dessert Dip Recipe looks incredible and I need to make this over the 4th of July!

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  6. The muffins look so yummy. I am going to try this recipe. Thanks!

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