Strawberry Rhubarb Cobbler has always been one of my favorites, so why not create a healthy version that can be enjoyed guilt free!? No reason that I can think of! I love that tart sweet combination, not to mention the crumbly topping! Top it with a little Strawberry Yogurt and you have the perfect dessert all for 157 calories, 12g net carbs, and 16g protein. Hello summer desserts ;)
Ingredients for 12 servings~
2 Quest Cinnamon Roll Protein Bars
1 pound chopped frozen Rhubarb, thawed
1 pound fresh Strawberries, chopped
1/2 cup Swerve Granular Erythritol
2 scoops Quest Strawberry Protein Powder
Dash Salt
Dash Cinnamon
Dash Vanilla
1/2 cup Nutiva Coconut Flour
2 Tablespoons Cinnamon Roll Sweet Spreads Coconutter, melted
1/2 cup Oats
Dannon Light&Fit Greek Strawberry Nonfat Greek Yogurt (1/2 of each 5.3oz container per slice for topping, Or in other words it will take 6 of the 5.3oz containers for the entire recipe as a topping for each of the 12 pieces)
Unwrap the 2 Quest Bars and microwave for 12 seconds each, then flatten to a very thin layer on a Silpat lined cookie sheet and bake at 400 for 5 minutes. Remove and cool. While cooling, stir Rhubarb, Strawberries, 1/4 cup of the Erythritol, Protein Powder,Cinnamon, Vanilla, and Salt into a saucepan and let sit for 5 minutes, then bring to a soft boil for 5 minutes, or til Rhubarb becomes tender. Remove from heat and stir in Coconut Flour and pour into pam sprayed 9X13 pan. Meanwhile, crumble cooled Quest Bars into a Magic Bullet and grind to powder, add to bowl along with the Oats, melted Cinnamon Roll Sweet Spreads, 1/4 cup Granular Erythritol, Cinnamon and Vanilla~sprinkle crumb topping on top of Strawberry Rhubarb mixture and bake at 350 for 20 minutes making sure topping does not burn. Remove and cool, top each of the 12 pieces with a half of a 5.3oz container of Dannon Light&Fit Greek Strawberry Non Fat Yogurt. Enjoy :)
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