· 8 eggs, separated
· 6-10 pkts Splenda®
· 1/4 tsp cream of tartar
· 1/8 teaspoon cream of tartar
· 1 pkg. Swiss Miss® Fat Free w/Splenda®
· 1 Tbsp unsweetened cocoa
· 1 Tbsp Chocolate flavor Protein Powder
· (Designer Protein, Protein 95,
ProFormix, Soy Pro, etc.)
· 1/4 cup soy flour
Preheat oven to 350°F.
Beat egg whites with cream of tartar. Add 3 pkts Splenda and beat until stiff
but not dry.
In a separate bowl, mix the yolks with remainder of Splenda (amount variation
is to allow for your sweetness level preference) and 1/2 package of hot cocoa
mix. Add 1/2 Tbsp cocoa and mix well. Take a spoonful of white mixture and
blend into yolk mixture. Pour the yolk mixture over the whites and sift the
remaining Swiss Miss mix, cocoa powder, chocolate protein powder and soy
flour over this. Fold all of this together, gently and spoon into a small Bundt
pan or loaf pan that has been sprayed with Pam. Bake at 350° for 20 minutes
or until firm. Do not over bake. Frost with chocolate frosting or peanut butter
frosting if desired.
Approx 26 carbs, 4 fiber in entire cake without frosting.