Recipe Corner: Maple Pecan Trifle

June 16, 2021

Recipe Corner: Maple Pecan Trifle

Recipe by Cornelia Sabrina,  @Cornelia_Sabrina on IG

Living a healthy lifestyle is not about never enjoying yourself, but to find ways to make things yourself and control what ingredients go into it. Today, we will live a little with this Maple Pecan Trifle. The Banana Maple Muffin is my favorite TRU protein flavor, especially for desserts because it is sweet on its own and the maple flavor is so on point. It shines in this dessert absolutely. I realize this is a little more effort for a dessert but the final result can be served at a fancy dinner while still staying somewhat on track with your fitness goals. And not to mention, it is plant-based!

Maple Pecan Trifle
Recipe makes 2 servings
Time: active 10 minutes, passive 15 minutes

Ingredients for sponge:
1/4 cup Almond flour
1/4 cup White Whole Wheat Flour
1/2 scoop TRU Banana Maple Muffin Protein
1 tsp Baking Powder
1/4 tsp Sea Salt
1 tbsp Maple Syrup
1 tbsp Egg Replacer (prepared to replace one egg)
1/4 Plant Milk, unsweetened

Ingredients for crumble:
1/4 cup Pecans, chopped
1/5 tbsp Maple Syrup
(left over cake after cutting out)

Ingredients for cream:
3/4 cup Almond Yogurt, unsweetened

1 scoop TRU Banana Maple Muffin Protein
1/4 cup Plant Milk, unsweetened

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1) Preheat oven to 350 degrees F.

2) Prepare egg replacer to package instructions to replace one egg. Add almond flour, white whole wheat flour, protein powder, baking powder and salt into a bowl and mix well.

3) Add prepared egg replacer, maple syrup and plant milk and mix until a thick batter forms.

4) Line a baking sheet with parchment paper and spread the batter on to be about 8x8 inches evenly or large enough to allow you to cut out 4 circles of the forms you will use to hold your trifle. My form was 3.25 inches in diameter. Bake for 10-15 minutes.

5) Use a circular cookie cutter or the rim of the glass you will use to cut out 4 circles. Use a big bladed knife to help you remove the cake from the parchment sheet. Transfer the cake circles onto a cooling rack. Keep the left over cake and crumble it.

6) Heat a non stick pan to medium heat and add chopped pecans and crumbled left over cake and toast until slightly browned and crips, add 1.5 tbsp maple syrup and roast until it becomes firm and crunchy, about 5-8 minutes with constantly stirring it to make sure it does not burn. Transfer on a baking sheet and let cool.

7) In a separate bowl mix almond yogurt, protein powder and plant milk and whisk until no
lumps are left. If it seems to be too thick, add more plant milk, a tablespoon at a time. The
cream should be thick but jiggle when you move the bowl.

8) Layer all ingredients into the serving glass starting with a layer of cake, cream, pecan
crumbles, cake, cream and finish it off with pecan crumbles.

9) If you prefer you dessert maintain the crispy crumbles, I recommend to eat it right away (it will tastes best fresh) but it can be stored in the fridge covered with plastic wrap for a few days.

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1 serving :
478 calories
27 g protein
47.1 g carbs (20.1 g of sugar)
24.1 g fat





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