Low-Calorie High-Protein Plum Cobbler Recipe
This Low-Calorie High-Protein Plum Cobbler is a delicious, guilt-free dessert that perfectly balances sweetness and nutrition. With a higher ratio of protein powder to flour, it delivers a satisfying boost of protein while keeping calories low. The juicy, naturally sweet plums are complemented by a golden, slightly rustic topping made with minimal ingredients, including a zero-calorie sugar substitute and no butter or oil. This cobbler is ideal for those who want to enjoy a comforting dessert without compromising their dietary goals.
Author:
Prep time (mins) | Cooking time (mins) | Servings |
|---|---|---|
12 | 30 | 6 |
Calories (kcal) | Protein (g) | Carbs (g) | Fat (g) |
|---|---|---|---|
130 | 12 | 17 | 2 |
Ingredients
For the Filling:
4 medium plums, pitted and sliced
1 tablespoon zero-calorie caster sugar substitute
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 tablespoon cornstarch (optional, for thickening)
For the Topping:
1/4 cup (30g) self-raising flour
1/2 cup (60g) unflavored or vanilla protein powder
2 tablespoons zero-calorie caster sugar substitute
1/4 teaspoon baking powder
1/4 cup unsweetened almond milk (or any low-calorie milk alternative)
1 egg white
1/2 teaspoon vanilla extract
Optional: A pinch of salt for balance
Method
Preheat your oven: Preheat to 350°F (175°C).
Prepare the plum filling:In a mixing bowl, combine the sliced plums, zero-calorie sugar substitute, vanilla extract, ground cinnamon, and cornstarch (if using). Toss everything together until the plums are evenly coated.
Transfer the plum mixture to a baking dish, spreading it out evenly.
Prepare the topping:In another mixing bowl, combine the self-raising flour, protein powder, zero-calorie sugar substitute, baking powder, and salt (if using).
In a small bowl, whisk together the almond milk, egg white, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but spreadable. If it's too thick, you can add a little more almond milk.
Assemble the cobbler:Spoon the topping over the plum filling in the baking dish. You can spread it out evenly or leave it in dollops for a more rustic look.
Bake:Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and a toothpick inserted into the topping comes out clean.
Serve:Let the cobbler cool slightly before serving. Enjoy it warm, possibly with a dollop of Greek yogurt or a scoop of low-calorie ice cream.
Freezing and storage
Storage:
Refrigeration: Store the cobbler in an airtight container in the refrigerator. It should keep well for about 3-4 days. Reheat individual portions in the microwave for a quick and convenient treat.
Freezing:
Freezing the Cobbler:Allow the cobbler to cool completely after baking.
Portion the cobbler into individual servings, which will make thawing and reheating easier.
Wrap each portion tightly in plastic wrap or aluminum foil, and then place them in a freezer-safe container or ziplock bag. This will help prevent freezer burn.
The cobbler should keep well in the freezer for up to 2-3 months.
Thawing and Reheating:Thawing: When ready to eat, transfer a portion to the refrigerator to thaw overnight. Alternatively, you can thaw it at room temperature for a couple of hours.
Reheating: Reheat in the microwave for 1-2 minutes, or until warmed through. If you prefer a slightly crispier topping, you can reheat it in the oven at 350°F (175°C) for about 10 minutes.
Texture Considerations:
The texture of the topping might soften slightly after freezing and thawing, but it should still be enjoyable. Reheating in the oven can help restore some of the crispness.
The plum filling may become slightly more liquid due to the freezing process, but it will still be delicious.
Overall, this cobbler is a good candidate for both refrigeration and freezing, making it a convenient make-ahead option.