I got my Calcium Caseinate on Friday, and I already discovered several recipes it goes really well in. What's even better is, they are just modifications of whey recipes I had, but because CC has a different consistancy, the texture ends up being worlds apart.
Here's my "Cinnamon bread pudding" recipe:
Ingredients:
1 packet Quaker Weight Control Cinnamon oatmeal
2 tbsp Philly nonfat cream cheese
3 tsp cinnamon
2 scoop ATW Vanilla Calcium Caseinate
6-7 packets splenda
Nonfat Whipped Cream
1) Add a slight amount of water to the oatmeal, and drop cream cheese in.
2) Nuke for 1 minute on high
3) Remove from microwave, and mix cream cheese thoroughly into oatmeal until it has a creamy consistancy.
4) Add cinnamon, splenda, and Casein
5) Add a small amount of water and beginning mixing slowly
6) Consistancy will become doughy
7) Keep adding water gradually so you can continue to mix it
8) Resulting consistancy should be easily mixable, and only very slightly gooey.
9) Put whipped cream on top and place in fridge for 2 hours
10) After 2 hours remove from fridge. Whipped cream will have "melted" onto the "pudding".
The end result is a vanilla/cinnamon bread pudding. Yes there's no bread in it, but the consistancy is identical to bread pudding. Basically it's like eating bread pudding that tastes like a cinnamon bun.
Here are the macros on it:
Protein: 62g
Carbs: 26g (+10g fiber)
Fat: 3g
Calories: 379
Ratio: 65/28/7
If you workout in the evening, it works really well as breakfast. The casein is a slow digesting protein, so you get a consistant supply of protein gradually throughout the day.
