Protein First: Cranberry Protein Cream

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Healthy-Cranberry-Dessert-Recipe
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by Dani Shugart

Turn This Low-Sugar Fruit into Pink Pudding

Think of cranberries and you probably picture can-shaped gelatin at Thanksgiving. Gross. Let's remake this fruit into a high-protein, low-calorie whip.

Cranberries get a bum deal. We only give them love one month a year or during those rare times when someone in the family has a urinary tract infection. But they have so much more to give.

The truth is, we’ve been missing out. This berry is so unbelievably delicious in other forms than just canned gelatin, compost, or juice that it’s not even funny. And one of the reasons it’s so tart is because of its incredible polyphenol and nutrient profile.

Its lack of sweetness also means it naturally has very little sugar (not that you need to be worried about fruit), but as such, it’s super low in calories. It’s also full of fiber. And it’s extremely high-volume (read: highly satiating) because of the water content.

Unfortunately, most of those benefits go straight out the window when you buy it in a can. It then becomes condensed and full of sugar to satisfy the tastebuds of every American family who’s used to bombing their bodies with hyperpalatable junk food.

Let’s change that now. Make this tart, creamy delight, and rethink everything you know about cranberries.

Ingredients

Optional

  • 1/2 cup Splenda
  • Dollop of whipped cream
  • Handful of chopped walnuts

Directions

  1. Bring water to a boil, then add the cranberries.
  2. Cook and stir until the berries pop open and form a mush.
  3. Put the pot on a trivet in the refrigerator. Let them chill.
  4. Add three heaping scoops of MD Protein (Buy at Amazon) to the cranberries.
  5. Mix. Then taste. If it’s too tart, add half a cup of granular, baking Splenda (Buy at Amazon).
  6. Serve it with (or without) whipped cream and walnuts.

Calories & Macros

  • Servings 2
  • Calories 277
  • Protein 33g
  • Carbs 31g (7g fiber)
  • Fat 1.5g

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3 Likes
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If I wanted to make with cherries instead. How many cups of fruit?

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We haven’t tried that yet, but I’d estimate about 3 cups since a standard 12-ounce bag of cranberries is about 3 cups.

I’d use the compote method: boil roughly half a cup of water, add cherries, and bring to boil again. Might take a while if using frozen. After it boils, lower heat to a simmer for 5-10 minutes until the cherries soften and it reduces a bit. You can add sweetener if needed at the point, and some people like a squeeze of lemon. After cooling, add MD Protein.

Let us know if you try it!

1 Like
5

Hey, what about using this cranberry cream as frosting for the apple-jacked muffins?

1 Like
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Great idea! If you’re able to find cranberries this time of year, give it a shot! They seem to disappear from stores (in Colorado at least) after December.

You could also try a cream cheese frosting like this one:

FROSTING INGREDIENTS

  • 1 block (8 ounces) of 1/3 less fat cream cheese
  • 1 scoop Metabolic Drive® Protein, vanilla
  • 1/4 cup light coconut milk
  • 1/2 cup Splenda (or sweetener of choice)
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves

Or you could make a “drizzle” or icing by mixing Metabolic Drive with your favorite milk or milk alternative. Full fat coconut milk is pretty rich and makes a decadent low carb drizzle, but you could absolutely lighten that up with whatever milk you prefer.

The Best Icing of Your Life

Drizzle it over anything you want. Layer it over protein cakes, pancakes, cupcakes, brownies, you name it. Dip fruit in it, dip fingers in it, or eat it with a spoon.

Ingredients

7

This looks great, I have to try it! Thanks for sharing @Dani_Shugart

2 Likes
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Thanks lovely!!