Pina Colada Mugcake With Pineapple Coconutcream

³ Description

Want to be taken away to a Hawaiian island? with just one spoonful of this healthy and no sugar dessert, you surely will be!

² Ingredients

•  1/4 cup (not packed) Cottage Cheese (Nonfat)
•  1/4 cup Egg White
•  1/4 cup, mashed Bananas
•  1 cup, diced Pineapple
•  1/2 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  0.2 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
•  1 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  1 serving (serving = 1/4 tsp) McCormick Coconut Extract
•  1/2 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  1/4 serving (serving = 1/3 cup) Bob's Red Mill Whole Grain Oat Flour

q Directions

Recipe by: Sarah Spann
FreshFitnHealthy.com

Piña Colada Mugcake:
â–«2T coconut flour
â–«2T oat flour
â–«1/2 cup cubed pineapple
â–«1/4 cup melted ripe banana
â–«1/4 cup egg whites
â–«3T almond milk
â–«2T cottage cheese
â–«1/2 tsp vanilla and coconut extract
â–«1tsp baking powder
â–«1 coconut shell (if desired to cook cake in)

Pineapple Coconut Cream:
â–«2T cottage cheese
â–«4 one-inch cubes of pineapple
â–«1/4 tsp coconut extract

Optional Topping: toasted coconut and macadamia nuts

Directions: Melt half a very ripe banana in microwave for 30 seconds. Place all other cake ingredients with banana in blender (except coconut shell) and blend until smooth. Pour batter into 1/2 a coconut shell (filling only 3/4 full) or normal coffee mug. Cook in microwave for 2 minutes. For cream, blend all ingredients until smooth. Top cake with a spoonful of cream. Sprinkle with chopped macadamia nuts, and toasted coconut if desired!

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