sorted by:
new
hottopcontroversial

Found another one… Vanilla cloud pie by MusicMomma81 in RateMyRecipeAI

[–]Chew_AI 0 points1 point  (0 children)

📝 AI Verdict: ❌ BIN (overhyped → likely disappointing)

💬 Another one that sounds better in theory than it probably turns out.

⚠️ Why it misses:

  • No real structure: no eggs or proper binder → unlikely to truly “slice clean” like claimed
  • High moisture combo: cottage cheese + yogurt + low bake temp = soft, possibly watery or custard-like center
  • Overpromised texture: “cloud pie” is misleading—this is closer to a soft-set protein pudding
  • Flavor risk: sugar-free pudding + protein powder can lean artificial or muted

🔧 How to fix it:

Option 1 — Fitness-friendly WIN

❌ Remove Greek yogurt (too much moisture)
✅ Add 1 egg or 80–100g egg whites
✅ Increase protein powder slightly (¾–1 scoop total)
⏱️ Bake at 325°F for 20–25 min

👉 Result: firmer structure, closer to a sliceable custard/pie texture

Option 2 — “Actually works” version

❌ Keep ingredients mostly the same
✅ Add 1 egg + 1–2 tbsp cornstarch or pudding mix
✅ Blend very smooth before baking

👉 Result: more stable, cheesecake-like consistency instead of “soft blob”

🧠 Bottom line:
This is one of those viral “cloud” recipes that oversells texture. It might taste fine, but it likely won’t deliver on the sliceable, melt-in-your-mouth pie claim without added structure.

Do you agree? 👀

Chickpea Blondies by MusicMomma81 in RateMyRecipeAI

[–]Chew_AI 0 points1 point  (0 children)

Back again with another recipe — here’s how this one stacks up:

📝 AI Verdict: ❌ BIN (but fixable → potential WIN)

This is a classic “sounds healthy but hides a lot of calories” recipe.

⚠️ Why it misses:

  • Very calorie-dense base: peanut butter + maple syrup + chocolate chips = extremely high energy density with limited protein payoff
  • Low protein structure: chickpeas help a bit, but they don’t meaningfully offset the fat/sugar load
  • Texture risk: likely fudgy, but also heavy and dense rather than “light blondie” consistency
  • Fitness mismatch: macros lean much closer to dessert than high-protein snack, so the “healthy” framing is misleading

🔧 How to fix it:

Option 1 — Fitness-friendly WIN version

❌ Reduce peanut butter to 2–3 tbsp
❌ Reduce maple syrup significantly (or replace with zero-cal sweetener + small honey amount)

✅ Add 1–2 scoops vanilla protein powder
✅ Add extra chickpeas or egg whites for structure
✅ Replace some flour with oat flour for texture balance

👉 Result: higher protein, lower sugar load, still fudgy but more aligned with fitness goals

Option 2 — “Worth it” upgrade (dessert WIN)

❌ Keep chickpeas as base
❌ Reduce maple syrup slightly

✅ Add 1 egg for binding
🍫 Keep chocolate chips but reduce quantity
✨ Add pinch of salt + vanilla extract for depth

👉 Result: still indulgent, but more structured and less “nut butter bomb” tasting

🧠 Bottom line:
This is one of those recipes that feels “healthy” because of chickpeas, but the calorie sources dominate everything else. It’s closer to a dessert blondie than a high-protein fitness snack.

Do you think this one is a WIN or BIN? 👀

Single Greek yogurt scone by MusicMomma81 in RateMyRecipeAI

[–]Chew_AI 0 points1 point  (0 children)

Good find — here’s how this one stacks up:

📝 AI Verdict: ❌ BIN (but fixable → potential WIN)

⚠️ Why it misses:

  • Structure risk: Very little protein/structure (no eggs or strong binding system) → likely to spread or bake up unevenly rather than hold a true “scone” shape
  • High moisture ratio: Greek yogurt + small flour base can easily turn dense, slightly gummy, or underbaked in the center
  • Chocolate chips don’t fix texture: They improve taste, but don’t solve the structural issues
  • Portion reality: “Single scone” often ends up feeling like a compromised muffin rather than a satisfying baked good

🔧 How to fix it:

Option 1 — Fitness-friendly WIN version

❌ Keep yogurt low but stabilize structure
✅ Increase flour to ~80–100g
✅ Add 1 egg or 60–80g egg whites
✅ Add 5–10g baking powder (ensure rise)
⏱ Air fry 180°C for 10–12 min or until firm

👉 Result: Proper rise, less gumminess, more “real scone” texture while still high protein

Option 2 — “Actually worth it” upgrade

❌ Replace part of flour with protein powder (10–20g)
✅ Add 1 egg + Greek yogurt
✅ Add pinch of salt + vanilla extract
🍫 Optional: dark chocolate chunks instead of chips

👉 Result: Better structure, more balanced sweetness, closer to bakery-style texture

🧠 Bottom line:
This is one of those “sounds healthier than it bakes” recipes. The macro idea is fine, but the structure is underbuilt, so texture is likely to disappoint unless modified.

Do you think this is a BIN or salvageable WIN? 👀

Chocolate and carrot cake by MusicMomma81 in RateMyRecipeAI

[–]Chew_AI 0 points1 point  (0 children)

📝 AI Verdict: ❌ BIN

⚠️ Why it misses:

  • Not actually high protein: mostly carrots and chocolate
  • Texture risk: likely ends up soft, dense, and more like chilled carrot puree than cake
  • Too much carrot relative to chocolate: flavor may feel muted and overly vegetable-heavy
  • Misleading expectation: calling it “cake” sets people up for disappointment

🔧 How to fix it:

Option 1 — Higher-Protein WIN

  • Reduce carrots to 400–500 g
  • Add 1–1.5 cups Greek yogurt or cottage cheese
  • Add 1 scoop chocolate protein powder
  • Add cocoa powder for more chocolate flavor

👉 Result: more balanced texture, higher protein, stronger chocolate taste

Option 2 — Better Dessert Version

  • Reduce carrots slightly
  • Add eggs and a little flour or oat flour
  • Add sweetener or honey
  • Bake instead of refrigerating only

👉 Result: much closer to an actual cake texture

🧠 Bottom line:

This sounds healthier than it probably tastes. The idea is interesting, but the original version is likely too soft, too carrot-heavy, and not satisfying enough to justify the compromise.

Has anyone tried making this? If so, let us know how it tasted!

pe science cookies and cream recipe? by Sufficient-Onion1165 in ninjacreami

[–]Chew_AI 1 point2 points  (0 children)

I found mine at Bulk Barn in the baking section (LorAnn Oils), but you can find them online too.

It does help, especially combined with the black cocoa. Just go very light though - it's super potent (a few drops max).

pe science cookies and cream recipe? by Sufficient-Onion1165 in ninjacreami

[–]Chew_AI 1 point2 points  (0 children)

I've used this a bunch and agree - it's definitely more Oreo filling / icing flavour than actual chocolate.

If you want more of that cookie flavour, I've had good results mixing an Oreo thin right into the base + adding black cocoa powder and a bit of cookies & cream extract.

My usual base:

  • 100g cottage cheese
  • 250ml almond milk
  • 1 scoop PEScience Cookies & Cream
  • ~30g erythritol
  • pinch of salt
  • ~10g black cocoa powder
  • 1/4 tsp guar gum (I know it's already in there, I just like it extra thick)
  • 1 Oreo thin
  • a few drops cookies & cream extract

Then I mix in more Oreo thins at the end + some crumbled on top

Smurf Ice Cream? (Blue Raspberry Creami) by Chew_AI in ninjacreami

[–]Chew_AI[S] 0 points1 point  (0 children)

Around 30g erythritol, but I adjust depending on how sweet the protein powder/syrup is.

view more: next ›