- 8 extra-large egg whites
- 1/4 cup sugar substitute
- 1/2 cup good dark rum–such as Kahlua , divided
- 1 1/2 cups brewed espresso, divided
- 16 to 17 ounces non fat cottage cheese or non fat cream cheese
- 15 bite size protein muffins— protein pancake recipe but made into mini muffins (SEE MINI MUFFIN RECIPE)
- 1/4 c. non fat cool whip
- 2 tbsp vanilla Stevia
- 1 tsp cinnamon
- 1 tbsp cocoa
Whisk the egg whites and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and forms peaks. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, cinnamon, non fat cool whip,vanilla Stevia and the cheese of your choice (cottage or cream cheese). Whisk until smooth.
Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each mini protein muffin (cut in half, ) in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cheese mixture evenly on top. Dip 1 side of the remaining protein mini muffins in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cheese over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
Before serving, sprinkle the top with cocoa.