Ingredients
Fruity Pebbles Protein Loaf
- 1 box zero-sugar yellow cake mix
- 4 scoops vanilla protein powder
- 1 box (1 oz) sugar-free vanilla pudding mix
- 3 large eggs
- 1 cup skim milk
- 1/2 cup nonfat Greek yogurt
- 1 cup Fruity Pebbles cereal for the batter
- 1/2 cup Fruity Pebbles cereal for the top
Fruity Pebbles Fluffy Yogurt Frosting
- 16 oz cold nonfat Greek yogurt
- 1 package (1 oz) zero-sugar white chocolate pudding mix
- 1 scoop vanilla protein powder preferably a whey and casein blend
- 1/3 cup Fruity Pebbles cereal plus more for topping if desired
Equipment
USA Pan Nonstick Standard Bread Loaf Pan, 1 Pound, Aluminized Steel
Method
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.
- Add the zero-sugar yellow cake mix, vanilla protein powder, and sugar-free vanilla pudding mix to a large mixing bowl. Whisk until evenly combined and break apart any visible clumps.
- Add the eggs, skim milk, and Greek yogurt. Mix until the batter is smooth and no dry pockets remain. The batter should be thick but spreadable. Add additional skim milk 1 tablespoon at a time only if needed.
- Gently fold 1 cup of Fruity Pebbles into the batter with a silicone spatula. Stop mixing once the cereal is evenly distributed.
- Transfer the batter to the prepared loaf pan and smooth the top into an even layer.
- Sprinkle the remaining ½ cup of Fruity Pebbles over the batter. Press the cereal lightly into the surface so it stays attached during baking.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Loosely cover the top with aluminum foil if the cereal begins browning before the center is fully baked.
- Let the loaf cool in the pan for 15 minutes. Lift it from the pan and transfer it to a wire rack. Allow the loaf to cool completely before adding the frosting.
- Add 16 ounces of cold nonfat Greek yogurt to a medium mixing bowl.
- Sprinkle the zero-sugar white chocolate pudding mix and vanilla protein powder over the yogurt.
- Whip with a hand whisk or electric hand mixer for 60 to 90 seconds, or until the mixture is smooth, light, and fluffy. The frosting should be thick enough to hold its shape on a spoon.
- Gently fold in ⅓ cup of Fruity Pebbles with a silicone spatula.
- Spread the fluffy yogurt frosting evenly over the completely cooled loaf.
- Top with additional Fruity Pebbles immediately before serving for the best color and crunch.
- Slice the loaf into 10 servings and serve chilled or at room temperature.