Taste and See That the Lord is Good

 I was scrounging around the kitchen looking for some protein- no meat was to found. so i pulled out the remainder of the egg whites, threw some stuff in there and microwaved it. to my surprise, it tasted almost like a sweet custard, but way faster to make. try about 2 minutes.

In a cereal bowl (decent sized, cuz it puffs up in the microwave before settling), i put 1/2- 3/4C of egg whites (depending on how much protein your looking for, that would be 12 grams versus 18 grams), maybe about 1/2 a teaspoon of cinnamon, 2 Tablespoons of orange juice (surprise!), and a teaspoon of sweetener (sugar, stevia, or splenda). I might try subbing a little of the OJ for some vanilla extract, but I don’t currently have any. mix it and microwave for about 1.5-2 minutes (be wise, depending on the might of your microwave!); You do not want to over cook it, it’s good if it still has a little liquid when you put it onto a plate. new staple of mine lately.

I made this modified version of a recipe from Peanut Butter Boy’s blog. this Mousse was absolutely delicous. I’ve had it with lunch and breakfast! It’s interesting if your used to only traditional food combinations, good thing i’m not. this tastes just likes pumpkin pie filling, but very peanut buttery. I plan on making this as a pie in a graham cracker filling in the near future. too bad ricotta cheese is rather expensive.

Heres the recipe I used:

 15-16 oz container lowfat Ricotta cheese

1 1/3 cups pumpkin puree (canned)

1/4cup agave nectar

4T(or 1/4c if that’s easier to think of) Peanut butter (i used peanut butter and Co.’s White Chocolate Wonderful Peanut Butter)

1T Better ‘N Peanut Butter (regular flavor)

1tsp vanilla extract

2tsp cinnamon

Blend well in blender, chill before serving.