Peppermint Knob Dessert


Cake Ingredients:

8 eggs, separated
6 oz. cream cheese (softened)
1 tsp vanilla extract
1/4 tsp cream of tartar
sweetener – you choose, but the equivalent sweetness of 1/4c of sugar – can omit up to half of this without ill effect
2 scoops vanilla protein powder

IMG_4616Filling ingredients:

About 10 Purity Pepper mint knobs, crushed as finely as possible. This is the hardest part, as they pierce the bag when you whack them with a hammer. Good luck.
1/2c vanilla protein powder
1 tub Coolwhip or some similar topping – Possible Substitutes: whipping cream, egg whites and cream of tartar (for more protein still), ice cream

1/2 bag white chocolate chips (or any chocolate, really). Or more if you want more.
Optional: More crushed peppermint knob on top.


Preheat oven to 300F.

Line a cookie pan (one with sides) with parchment paper. No need to grease.

Whip egg whites and cream of tartar into stiff peaks. In another bowl, combine egg yolks, cream cheese, vanilla, protein powder, and sweetener.
Combine the two bowl contents by hand, folding together gently.
Spread into pan lined with parchment paper.
Bake for 30 minutes. Remove from oven. Let cool.
Using a long serrated knife or dental floss, slice cake in half (two layers).

Mix CoolWhip (or make up other filling option and mix) with protein powder and crushed peppermint knobs.

When cake is mostly cool, carefully separate layers. Spread filling over bottom layer. Replace top layer gently.

Melt chocolate and either drizzle or spread over top of top layer. Allow to sit and possibly chill for a little while to soften cake and firm filling.

Serves at least 16.

Additional note:
Freezes exceptionally well.


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