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Chocolate Ricotta
YUM...
500g light ricotta with whey cheese
5 tbsp natural organic peanut butter
4 scoops chocolate protein powder
3 tbsp extra virgin olive oil

Preheat oven to 300F. In a mixing bowl, combine ricotta cheese, natural peanut butter, protein powder and oil. Mix well. Once mixed, scoop out 4 equal portions (an ice cream scooper helps here, but only here LOL), placing each portion into a slot in a 12-slot muffin tin. For smaller servings, divide into 8 equal portions instead.

Bake in oven for 30 minutes. Remove from oven, and allow to cool on a rack. Serve once cool to the touch, or allow store in the fridge overnight.
Makes 4 servings

NUTRITION INFORMATION
Cal       411
Protein  32g
Carbs    10g
Fat        27g
Saturated           5.5g
Monounsaturated 8.8g
Polyunsaturated   3.5gDY - SOUL: