Guilt Free Peach Mango Cobbler

Guilt-free Peach Mango Cobbler

(post-workout - 45 minutes)

1 cup whole wheat pancake mix
4 scoops vanilla protein powder
1 tbsp fresh, shredded, orange peel
3 whole peaches, peeled and sliced
1 mango, peeled and sliced
1 cup water
1/2 cup Splenda
2 tsp cornstarch

Preheat oven to 375°F. In a mixing bowl, prepare the whole
wheat pancake mix following the instructions provided on the
box, making sure to use water instead of milk in your
preparation process.

Once the mixture is complete, take 4 scoops of protein powder and mix into the whole wheat
pancake mixture, one scoop at a time, ensuring that the
mixture remains slightly watery and not too thick. If the
mixture does thicken up too much, simply add small portions
of water while stirring in the protein powder to maintain the
consistency. When the protein powder has been folded in, add
1tbsp fresh orange peel and mix it throughout.

On a cutting board, peel and slice mango and peaches into
wedges. In a saucepan, mix fruit wedges with 1 cup of water
and 1/2 cup of Splenda. Heat saucepan on medium-high heat,
allowing water to come to a slight boil. After the water begins
to boil, remove 3 tablespoons of water from the saucepan and
place into a small bowl. In bowl, dissolve 2 tsp of cornstarch
thoroughly in the water, then place back into the saucepan.

Once the mixture turns thick in consistency (usually about a
minute or two), turn off the burner and remove the saucepan.
Pour the fruit mixture inside an 8-inch oven dish, and pour the
pancake mix on top of the fruit. Place oven dish in the oven
and bake for roughly 20 minutes at 375°F, or until pancake
topping begins to crack. Remove from oven. Allow to cool for
several hours on countertop or overnight in the fridge. Serve
cool.

Makes 4 servings.

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NUTRITION INFORMATION
(per serving)
Calories 334 kcal
Protein 26 g
Carbohydrate 44 g
Fat 6 g
Saturated 1.6 g
Monounsaturated 2.1 g
Polyunsaturated 2.0 g