1 cup protein powder — vanilla
1/2 cup atkins Bake Mix
3 each splenda packets
3/4 cup water
1 large egg
2 teaspoons vanilla extract
4 tablespoons ricotta cheese
1/2 teaspoon ground cinnamon
1 each oil for frying
How to Prepare:
Beat the egg and add the ricotta, cinnamon and splenda.
Mix into the dry ingredients to make a rough dough (not runny, not cookie dough thick – in between).
Heat 1″ of oil in a non-stick skillet until hot, but not smoking.
Pinch off about 2T of the dough and pat into rounds that are about 1″ thick and the size of a small egg. Gently place into oil and fry on one side until golden brown (about 3 minutes) carefully turn and cook another 4-5 minutes on the other side.
Remove to paper towels to drain briefly. Eat as is or make a mixture of splenda and cinnamon and shake the still warm nuggets in it to coat or make a glaze with cream cheese, splenda and cream and ice them.
These are >1g carbs each without the protein powder counts and based on 16 dough nuggets per recipe – adjust and add in according
to the powder you use and number of dough nuggets you get from it!
Yield: 16 nuggets