Chocolate Protein Pots de Crème

August 18, 2019 12:26 PM

Chocolate Protein Pots de Crème


Serves 6


2 cans coconut milk

1 bag of sugar-free chocolate chips

½ cup chocolate protein powder, such as Orgain *

If using vanilla protein powder, add 2 tablespoons of baking cocoa


Place one can of coconut milk in the refrigerator several hours or overnight

When ready to prepare, open the non-refrigerated can of coconut and place in a pot over medium heat.

While heating, remove other can of coconut milk from the refrigerator. Open and drain coconut water from can. Reserve for drinking if desired.

There will be about a half-can of coconut cream remaining. Scrap into the pot of warming coconut milk and stir occasionally with a wooden spoon until thoroughly heated, but not bubbling.

Add chocolate chips, about a quarter-cup at a time. Blend each batch of chips with a wire whisk until smooth.

When all chips are blended, add protein powder (and baking cocoa if needed) gradually, whisking until smooth. Turn heat off and continue to whisk until completely smooth.

Pour chocolate liquid into an airtight container or into dessert dishes. Cover and refrigerate overnight.

Healthy Jewish Deli (corned beef sandwich)

Serves 1


Between 1/3 to ½-pound of good quality corned beef, sliced on the thick side (be sure to ask deli to slice it across the grain)

2 slices of gluten-free rye bread, such as Canyon brand, steamed or microwaved a few seconds

Brown or hot mustard

Or: Russian dressing, bottled or using recipe below

Garnish: half-sour dill pickles


Spread dressing or mustard on one slice of bread. Stack slices of corned beef on top, layering with coleslaw or sauerkraut, if desired.

Diagonally slice the top slice of bread prior to placing on sandwich. Dress each side of the bread with dressing or mustard.

Place the two slices on top of sandwich, then slice through the remaining. Serve with coleslaw or chilled probiotic sauerkraut.

Healthier Russian Dressing Recipe


  • ½ cup of light or olive-oil based mayonnaise
  • ½ cup of organic ketchup
  • ¼ cup high-quality pickle relish
  • dash of Worcestershire sauce


Mix all ingredients in a small mixing bowl and whisk until smooth. Keep for a week in the refrigerator tightly covered.

About Stacey: 

Stacey Morris is a Saratoga Springs-based yoga instructor, cookbook author and speaker. A decade ago she dropped 180 pounds by adopting healthier eating habits, which included being gluten-free and dairy-free. “If dieting actually worked, I would have solved the weight issue decades ago,” she said. “Instead, I had to look at what was driving my overeating in the first place, and find ways to enjoy food that wouldn’t wreck my health. Luckily, this means dessert will never be off the menu!”

For more information on Stacey’s health tips, recipes, and her books, visit


Muneib Chater

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