Little baked fritters studded with blueberries and finished with a lemon-protein glaze. Six at 65 calories each — barely-there dessert that still tastes like a treat.

Cutting cold butter into the dry mix, like a scone, is what gives these a light, fritter-like crumb.

Ingredients

  • For the fritters
  • Oats — ½ cup (rolled or quick) [P 6 C 30 F 3]
  • Protein powder — ½ scoop, ~15 g (vanilla) [P 12 C 2 F 1]
  • Fat-free plain Greek yogurt — ⅓ cup [P 8 C 4 F 0]
  • Frozen blueberries — ½ cup, thawed [P 0 C 10 F 0]
  • Light butter — 1 tbsp, cold [P 0 C 0 F 4]
  • Egg whites — 1 tbsp [P 1 C 0 F 0]
  • Sugar-free maple syrup — 2 tbsp
  • Baking powder — ½ tsp
  • Salt — ⅛ tsp
  • For the lemon glaze
  • Protein powder — ½ scoop, ~15 g (vanilla) [P 12 C 1 F 0]
  • Lemon — ½, juiced (+ 1 tsp zest, optional)
  • Milk — 1–2 tbsp

Method

  1. Heat the oven to 450°F / 230°C.
  2. Dry mix. Blend the oats into a powder; mix with the baking powder, salt and ½ scoop protein. Rub in the cold butter.
  3. Wet mix. Add the egg whites, yogurt and maple; mix to a smooth batter, then fold in the blueberries.
  4. Bake. Spoon 6 fritters onto a tray and bake 16–18 minutes.
  5. Glaze. Mix ½ scoop protein, lemon juice, zest and milk; coat the cooled fritters.

What to eat it with

  • The lemon glaze — built in.
  • A coffee or tea.
  • A spoon of yogurt on the side.

Variations

  • Different berry: raspberries or chopped strawberries.
  • More lemon: extra zest in the batter.
  • Dairy-free: plant yogurt, plant protein and dairy-free butter.

Honest notes

  • Fibre: about 1g a fritter, from the oats and berries.
  • Protein depends on your powder: the 6g a fritter assumes a ~30g scoop split between batter and glaze.
  • Glaze late: it soaks in if applied early — glaze only when serving.