If there’s one ingredient that I think deserves a little extra attention, it’s butterscotch. You never see butterscotch on restaurant or cafe menus, and I can’t find all-natural butterscotch morsels for the life of me.
Natural or not, all I know is that it’s delicious.
For me, butterscotch is a fall flavor. It’s not fruity like most of my favorite summer treats, and it’s not heavy and chocolatey like many winter desserts.
Butterscotch is really rich though, so it doesn’t take much. For that reason, here’s a single-serve recipe that I think you all might enjoy.
- 3 TBS flour (all-purpose, spelt, or even whole wheat pastry)
- 1 TBS vanilla protein (or use 4 TBS flour, which will rise a little better)
- ¼ tsp baking powder
- ⅛ tsp baking soda
- ⅛ tsp salt
- ½ packet stevia (or about 1 to ½ tsp sugar depending on your taste)
- ¼ c plain nonfat or lowfat yogurt
- 1.5 TBS milk of choice
- 2 TBS butterscotch morsels
- Grease two half-cup ramekins. I lightly sprayed with olive oil.
- In a separate small bowl, mix dry ingredients (flour through stevia/sugar). After mixing, add yogurt and milk. Then stir in butterscotch morsels.
- Divide mix among the two ramekins and microwave for 1 minute to 1 minute and 30 seconds.
- One larger mug or microwaveable container could be used instead of the two ramekins.
I wanted to remake this recipe in one larger mug to test it out, but I’ve still got this chocolate pie I’m working on over here. I’m sure y’all understand.
You can always sub chocolate chips or blueberries. If you go for the blueberries, pick little ones and add extra sweetener.
- Butterscotch – yay or nay?
- What ingredients do you think are under appreciated?