Blueberry Cookie Crumble Mug Cake

​BATTER
18g PeScience Gourmet VanillaProtein
26g Kodiak Cakes Organic Oat Flapjack Mix
¾ tsp baking powder
46g liquid egg white
60ml unsweetened vanilla Almond Milk
½ container Chobani 100 calorie Blueberry Cookie Crumble Greek yogurt, divided
 
FILLING
Remaining yogurt
 
TOPPING
18g Lite Cool Whip
30g blueberries
Yogurt crumble topping
 
Mix dry ingredients, then add wet.  Pour into mug sprayed with cooking spray.  Heat in microwave 90 seconds or until set. Slice cake in half and layer with yogurt. Top with Cool whip, blueberries and crumble topping.

PER SERVING (1 mug cake)
Calories 373 | Carbohydrates 47 grams | Fat 7 grams | Protein 36 grams

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