12 High-Protein Thanksgiving Desserts (Pies, Bars & More)

Thanksgiving dessert usually arrives after a heavy meal, and most of it is sugar, butter, and flour with very little protein holding it together. These 12 recipes keep the flavors that make the holiday table feel complete, from pumpkin and pecan to apple, cranberry, and chocolate, while building each one around Greek yogurt, cottage cheese, eggs, ricotta, or whey.

The collection covers pies, bars, a cheesecake, and a few spoonable desserts, and most can be made a day ahead. Each lands at about 16 to 21 grams of protein per serving, which is high for dessert without turning pie into a protein shake.

Protein estimates are approximate, include any listed toppings, and are rounded per serving. Actual amounts vary by ingredient brand and portion size.

1. Pumpkin Protein Pie with Graham Cracker Crust

Blended cottage cheese and Greek yogurt give this pumpkin pie a custard that’s smooth, rich, and noticeably lighter than the classic. A dollop of maple yogurt on each slice adds a little tang and a few extra grams of protein.

Servings: 8

Total time: 5 hours, including cooling and chilling

Estimated protein: About 17 grams per serving, mainly from whey protein powder and Greek yogurt, with a smaller contribution from cottage cheese.

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 5 tablespoons unsalted butter, melted

For the filling:

• 1 can (15 ounces) pumpkin puree
• 1 cup low-fat (2%) cottage cheese
• 1/2 cup plain nonfat Greek yogurt
• 3 large eggs
• 2 scoops (about 60 grams) vanilla whey protein powder
• 1/2 cup pure maple syrup
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon kosher salt

For the topping:

• 3/4 cup plain nonfat Greek yogurt
• 1 tablespoon pure maple syrup
• 1/4 teaspoon ground cinnamon

Instructions

1. Heat the oven to 350°F (180°C). Stir together the graham cracker crumbs, sugar, and melted butter until evenly moistened, then press firmly into the bottom and up the sides of a 9-inch deep-dish pie plate.
2. Bake the crust for 8 to 10 minutes, until fragrant and lightly golden. Let cool for 10 minutes and reduce the oven temperature to 325°F (165°C).
3. Meanwhile, blend the pumpkin, cottage cheese, Greek yogurt, eggs, protein powder, maple syrup, pumpkin pie spice, and salt in a blender for 1 to 2 minutes, scraping down the sides once, until completely smooth.
4. Pour the filling into the crust. Bake for 50 to 60 minutes, until the edges are set, the center jiggles slightly, and a food thermometer inserted in the center reads 160°F (71°C). Cover the crust edges with foil if they brown too quickly.
5. Cool on a rack for 1 hour, then refrigerate for at least 3 hours, until fully set. The pie keeps covered in the refrigerator for up to 3 days.
6. For the topping, whisk the Greek yogurt, maple syrup, and cinnamon. Serve each slice with a spoonful on top.

2. Maple Pecan Pie Bars

All the gooey, toasty flavor of pecan pie comes in a hand-held bar here. An almond flour crust and a little whey in the filling raise the protein, and a spoonful of maple yogurt cream balances the sweetness.

Servings: 9

Total time: 2 hours 45 minutes, including cooling

Estimated protein: About 16 grams per serving, mainly from whey protein powder and almond flour, with a smaller contribution from Greek yogurt.

Ingredients

For the crust:

• 1 3/4 cups almond flour
• 1 scoop (about 30 grams) vanilla whey protein powder
• 3 tablespoons unsalted butter, melted
• 2 tablespoons pure maple syrup
• 1/4 teaspoon kosher salt

For the filling:

• 3 large eggs
• 1 scoop (about 30 grams) vanilla whey protein powder
• 1/2 cup pure maple syrup
• 1/4 cup packed light brown sugar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 3/4 cups pecan halves, roughly chopped

For the maple yogurt cream:

• 1 cup plain nonfat Greek yogurt
• 1 tablespoon pure maple syrup

Instructions

1. Heat the oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
2. Stir together the almond flour, protein powder, melted butter, maple syrup, and salt until the mixture forms a damp, crumbly dough. Press it firmly and evenly into the pan. Bake for 12 to 15 minutes, until lightly golden at the edges.
3. While the crust bakes, whisk the eggs and protein powder in a medium bowl until completely smooth. Whisk in the maple syrup, brown sugar, melted butter, cinnamon, and salt, then stir in the pecans.
4. Pour the filling over the hot crust and spread the pecans evenly. Bake for 25 to 30 minutes, until the filling no longer jiggles in the center and a food thermometer inserted in the center of the filling reads 160°F (71°C).
5. Cool completely in the pan, about 2 hours, then lift out using the parchment and cut into 9 squares.
6. Whisk the Greek yogurt and maple syrup and serve a spoonful with each bar. Store the bars covered in the refrigerator for up to 4 days.

3. Chocolate Silk Pie

Silken tofu blends with melted dark chocolate into a filling so smooth that nobody will guess what’s in it. The pie needs no baking beyond the crust, which frees up the oven on a crowded holiday.

Servings: 8

Total time: 4 hours 45 minutes, including chilling

Estimated protein: About 17 grams per serving, mainly from whey protein powder and Greek yogurt, with a smaller contribution from silken tofu.

Ingredients

For the crust:

• 1 1/2 cups chocolate graham cracker crumbs
• 5 tablespoons unsalted butter, melted

For the filling:

• 6 ounces dark chocolate (70% cacao), chopped
• 1 pound silken tofu, drained
• 1/2 cup plain nonfat Greek yogurt
• 2 scoops (about 60 grams) chocolate whey protein powder
• 1/4 cup pure maple syrup
• 2 tablespoons unsweetened cocoa powder
• 1/8 teaspoon kosher salt

For the topping:

• 1 cup plain nonfat Greek yogurt
• 1 tablespoon pure maple syrup
• Dark chocolate shavings, for garnish (optional)

Instructions

1. Heat the oven to 350°F (180°C). Stir the crumbs and melted butter together, press into the bottom and up the sides of a 9-inch deep-dish pie plate, and bake for 10 minutes. Cool completely, about 30 minutes.
2. Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Let cool for 5 minutes.
3. Blend the tofu, Greek yogurt, protein powder, maple syrup, cocoa powder, and salt in a blender until completely smooth. Add the melted chocolate and blend again, scraping down the sides, until glossy and uniform.
4. Pour the filling into the cooled crust and smooth the top. Cover and refrigerate for at least 4 hours, until firm. The pie keeps covered in the refrigerator for up to 3 days.
5. For the topping, whisk the Greek yogurt and maple syrup. Spread or pipe it over the pie just before serving and finish with chocolate shavings, if using.

4. Pumpkin Cheesecake Bars with Gingersnap Crust

Spiced pumpkin and creamy cheesecake meet on a crunchy gingersnap base in these easy-to-slice bars. Cottage cheese and Neufchâtel share the work, so the texture stays rich while the protein climbs.

Servings: 8

Total time: 5 hours 15 minutes, including cooling and chilling

Estimated protein: About 16 grams per serving, mainly from whey protein powder and cottage cheese, with a smaller contribution from Neufchâtel cheese.

Ingredients

For the crust:

• 1 1/2 cups gingersnap cookie crumbs
• 4 tablespoons unsalted butter, melted

For the filling:

• 8 ounces Neufchâtel cheese, softened
• 1 cup low-fat (2%) cottage cheese
• 1 cup canned pumpkin puree
• 1/2 cup plain nonfat Greek yogurt
• 2 large eggs
• 2 scoops (about 60 grams) vanilla whey protein powder
• 1/3 cup pure maple syrup
• 1 1/2 teaspoons pumpkin pie spice
• 1/8 teaspoon kosher salt

Instructions

1. Heat the oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
2. Stir the gingersnap crumbs and melted butter together and press firmly into the bottom of the pan. Bake for 10 minutes, then let cool while you make the filling.
3. Blend the Neufchâtel, cottage cheese, pumpkin, Greek yogurt, eggs, protein powder, maple syrup, pumpkin pie spice, and salt in a blender or food processor until completely smooth, scraping down the sides as needed.
4. Pour the filling over the crust and tap the pan on the counter to release any air bubbles. Bake for 35 to 40 minutes, until the edges are set, the center jiggles slightly, and a food thermometer inserted in the center reads 160°F (71°C).
5. Cool on a rack for 1 hour, then refrigerate for at least 4 hours. Lift out using the parchment and cut into 8 bars with a sharp knife, wiping it clean between cuts. Store covered in the refrigerator for up to 4 days.

5. Apple Crisp with Protein Oat Topping

Tender, cinnamon-spiced apples bubble under a crunchy oat, almond, and walnut topping in this cozy fall favorite. Serving it with maple-cinnamon Greek yogurt instead of ice cream is what pushes the protein up.

Servings: 6

Total time: 1 hour 20 minutes

Estimated protein: About 16 grams per serving, mainly from Greek yogurt and whey protein powder, with a smaller contribution from oats.

Ingredients

For the filling:

• 6 medium baking apples, peeled, cored, and sliced 1/4 inch thick
• 2 tablespoons pure maple syrup
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon

For the topping:

• 1 cup old-fashioned rolled oats
• 1/2 cup almond flour
• 1 scoop (about 30 grams) vanilla whey protein powder
• 1/2 cup chopped walnuts
• 1/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 5 tablespoons cold unsalted butter, cut into small pieces

For serving:

• 1 1/2 cups plain nonfat Greek yogurt
• 2 tablespoons pure maple syrup
• 1/4 teaspoon ground cinnamon

Instructions

1. Heat the oven to 375°F (190°C).
2. In a large bowl, toss the apples with the maple syrup, lemon juice, cornstarch, and cinnamon. Spread evenly in an 8×8-inch baking dish.
3. In a medium bowl, combine the oats, almond flour, protein powder, walnuts, brown sugar, cinnamon, and salt. Add the butter and rub it in with your fingertips until the mixture forms clumps. Scatter evenly over the apples.
4. Bake for 40 to 45 minutes, until the filling bubbles around the edges, the apples are tender when pierced with a knife, and the topping is deep golden. If the topping browns too quickly, cover loosely with foil for the last 10 minutes.
5. Let cool for 15 minutes. Meanwhile, whisk the Greek yogurt, maple syrup, and cinnamon for serving.
6. Spoon the warm crisp into bowls and top each serving with the maple-cinnamon yogurt.

6. Chai-Spiced Rice Pudding

Cardamom, cinnamon, ginger, and a hint of clove turn simple rice pudding into something that smells like the holidays. Eggs and whey thicken it into a silky custard, and it’s just as good chilled the next day.

Servings: 4

Total time: 50 minutes

Estimated protein: About 19 grams per serving, mainly from milk and whey protein powder, with a smaller contribution from eggs.

Ingredients

• 1/2 cup arborio or other short-grain white rice
• 3 1/2 cups 2% milk
• 1/4 cup pure maple syrup
• 1 cinnamon stick
• 4 green cardamom pods, lightly crushed
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon kosher salt
• 2 large eggs
• 1 scoop (about 30 grams) vanilla whey protein powder
• 1/4 cup chopped unsalted pistachios

Instructions

1. Combine the rice, milk, maple syrup, cinnamon stick, cardamom, ginger, cloves, and salt in a medium heavy saucepan. Bring to a gentle simmer over medium heat, stirring often.
2. Reduce the heat to medium-low and cook for 30 to 35 minutes, stirring frequently so the rice doesn’t stick, until the rice is tender and the mixture is creamy and thickened.
3. In a medium bowl, whisk the eggs and protein powder until completely smooth. Whisking constantly, slowly add about 1 cup of the hot rice mixture to warm the eggs.
4. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly, for 2 to 3 minutes, until the pudding thickens further and a food thermometer reads 160°F (71°C). Do not let it boil.
5. Remove from the heat and discard the cinnamon stick and cardamom pods.
6. Serve warm, or transfer to a bowl, press plastic wrap onto the surface, and refrigerate for at least 2 hours. Top with the pistachios just before serving. The pudding keeps in the refrigerator for up to 3 days.

7. Sweet Potato Pie with Almond Oat Crust

Sweet potato pie is a little denser and earthier than pumpkin, with warm notes of nutmeg and orange. A press-in almond and oat crust skips the rolling pin entirely and adds protein of its own.

Servings: 8

Total time: 3 hours 30 minutes, including cooling

Estimated protein: About 17 grams per serving, mainly from whey protein powder and cottage cheese, with a smaller contribution from almond flour.

Ingredients

For the crust:

• 1 cup almond flour
• 1/2 cup old-fashioned rolled oats, ground into a coarse flour
• 4 tablespoons unsalted butter, melted
• 2 tablespoons pure maple syrup
• 1/8 teaspoon kosher salt

For the filling:

• 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
• 1 cup low-fat (2%) cottage cheese
• 1/2 cup evaporated milk
• 3 large eggs
• 2 scoops (about 60 grams) vanilla whey protein powder
• 1/3 cup packed light brown sugar
• 2 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 teaspoon finely grated orange zest
• 1/4 teaspoon kosher salt

Instructions

1. Place the sweet potatoes in a pot, cover with cold water by 1 inch, and bring to a boil. Simmer for 12 to 15 minutes, until very tender. Drain well and let cool for 15 minutes.
2. Meanwhile, heat the oven to 350°F (180°C). Stir together the almond flour, ground oats, melted butter, maple syrup, and salt until damp, then press into the bottom and up the sides of a 9-inch deep-dish pie plate. Bake for 10 to 12 minutes, until lightly golden. Reduce the oven temperature to 325°F (165°C).
3. Blend the cooled sweet potatoes, cottage cheese, evaporated milk, eggs, protein powder, brown sugar, maple syrup, cinnamon, nutmeg, ginger, orange zest, and salt in a blender for 1 to 2 minutes, until completely smooth.
4. Pour the filling into the crust. Bake for 55 to 65 minutes, until the edges are set, the center jiggles slightly, and a food thermometer inserted in the center reads 160°F (71°C). Cover the crust edges with foil if they brown too quickly.
5. Cool on a rack for at least 2 hours. Serve at room temperature or chilled, and refrigerate leftovers covered for up to 3 days.

8. Cranberry Orange Cheesecake

Bright orange zest runs through a creamy, tangy cheesecake, and a glossy homemade cranberry topping makes it look made for the holiday table. Blending cottage cheese and Greek yogurt into the batter keeps it rich and smooth.

Servings: 10

Total time: 8 hours 30 minutes, including cooling and chilling

Estimated protein: About 17 grams per serving, mainly from cottage cheese and Neufchâtel cheese, with a smaller contribution from Greek yogurt.

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 5 tablespoons unsalted butter, melted

For the filling:

• 2 cups low-fat (2%) cottage cheese
• 2 packages (8 ounces each) Neufchâtel cheese, softened
• 1 cup plain nonfat Greek yogurt
• 3 large eggs
• 1 scoop (about 30 grams) vanilla whey protein powder
• 2/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon finely grated orange zest
• 2 tablespoons fresh orange juice
• 1/8 teaspoon kosher salt

For the cranberry topping:

• 2 cups fresh or frozen cranberries
• 1/3 cup pure maple syrup
• 1/4 cup fresh orange juice

Instructions

1. Heat the oven to 325°F (165°C). Wrap the outside bottom of a 9-inch springform pan with foil. Stir together the crumbs, sugar, and melted butter, press firmly into the bottom of the pan, and bake for 10 minutes. Let cool.
2. Process the cottage cheese in a food processor for about 2 minutes, until completely smooth. Add the Neufchâtel, Greek yogurt, sugar, cornstarch, protein powder, orange zest, orange juice, and salt and process until smooth. Add the eggs and pulse just until combined.
3. Pour the filling over the crust. Bake for 55 to 65 minutes, until the edges are set and slightly puffed, the center jiggles slightly, and a food thermometer inserted in the center reads 160°F (71°C).
4. Turn off the oven, prop the door open slightly, and leave the cheesecake inside for 1 hour. Run a thin knife around the edge, cool completely on a rack, then refrigerate for at least 6 hours or overnight.
5. For the topping, combine the cranberries, maple syrup, and orange juice in a small saucepan. Simmer over medium heat for 8 to 10 minutes, stirring occasionally, until most of the berries burst and the sauce thickens. Cool completely and refrigerate until needed.
6. Spoon the cranberry topping over the chilled cheesecake just before serving. The cheesecake keeps covered in the refrigerator for up to 4 days.

9. Carrot Cake Bars with Greek Yogurt Frosting

Moist, spiced carrot cake with walnuts and raisins gets a tangy cream cheese and yogurt frosting in these generous squares. Whole-wheat and almond flours give the crumb more body and more protein than a standard sheet cake.

Servings: 9

Total time: 1 hour 45 minutes, including cooling

Estimated protein: About 21 grams per serving, mainly from whey protein powder and Greek yogurt, with a smaller contribution from almond flour.

Ingredients

For the bars:

• 1 cup whole-wheat flour
• 1 cup almond flour
• 2 scoops (about 60 grams) vanilla whey protein powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 3 large eggs
• 3/4 cup plain nonfat Greek yogurt
• 1/2 cup pure maple syrup
• 1/3 cup unsalted butter, melted and slightly cooled
• 2 cups finely shredded carrots (about 4 medium)
• 1/2 cup chopped walnuts
• 1/2 cup raisins

For the frosting:

• 4 ounces Neufchâtel cheese, softened
• 1/2 cup plain nonfat Greek yogurt
• 1 scoop (about 30 grams) vanilla whey protein powder
• 2 tablespoons pure maple syrup
• 2 tablespoons chopped walnuts, for topping

Instructions

1. Heat the oven to 350°F (180°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides.
2. In a large bowl, whisk the whole-wheat flour, almond flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk the eggs, Greek yogurt, maple syrup, and melted butter until smooth. Stir into the dry ingredients just until combined, then fold in the carrots, walnuts, and raisins. The batter will be thick.
4. Spread the batter evenly in the pan. Bake for 30 to 35 minutes, until golden and springy, a toothpick inserted in the center comes out clean, and the center reads at least 160°F (71°C) on a food thermometer.
5. Cool completely in the pan, about 1 hour.
6. For the frosting, beat the Neufchâtel, Greek yogurt, protein powder, and maple syrup until smooth and thick. Spread over the cooled cake, sprinkle with the walnuts, and cut into 9 squares. Refrigerate leftovers, covered, for up to 4 days.

10. No-Bake Pumpkin Mousse Parfaits

Light, fluffy, and ready in minutes, these parfaits deliver pumpkin pie flavor without turning on the oven. Layers of crushed gingersnaps and toasted pecans give each spoonful a little crunch.

Servings: 4

Total time: 40 minutes, including chilling

Estimated protein: About 20 grams per serving, mainly from Greek yogurt and whey protein powder, with a smaller contribution from cottage cheese.

Ingredients

• 1/4 cup chopped pecans
• 1 cup canned pumpkin puree
• 1 1/2 cups plain nonfat Greek yogurt
• 1/2 cup low-fat (2%) cottage cheese
• 1 scoop (about 30 grams) vanilla whey protein powder
• 3 tablespoons pure maple syrup
• 1 1/2 teaspoons pumpkin pie spice
• Pinch of kosher salt
• 1/2 cup crushed gingersnap cookies

Instructions

1. Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Let cool.
2. Blend the pumpkin, Greek yogurt, cottage cheese, protein powder, maple syrup, pumpkin pie spice, and salt in a blender until completely smooth.
3. Refrigerate the mousse for 30 minutes to thicken.
4. Spoon half the mousse into 4 small glasses and sprinkle with half the gingersnaps and pecans. Repeat with the remaining mousse, gingersnaps, and pecans.
5. Serve right away. To make ahead, refrigerate the mousse in the glasses for up to 1 day and add the gingersnaps and pecans just before serving so they stay crisp.

11. Chocolate Peanut Butter Brownies

Dense, fudgy, and swirled with peanut butter, these brownies are the pick for anyone who would rather skip pie altogether. Peanut butter, chocolate whey, and eggs give them the structure that flour usually provides.

Servings: 8

Total time: 1 hour 30 minutes, including cooling

Estimated protein: About 16 grams per serving, mainly from whey protein powder and peanut butter, with a smaller contribution from eggs.

Ingredients

• 1/2 cup creamy peanut butter, plus 2 tablespoons for swirling
• 1/3 cup plain nonfat Greek yogurt
• 2 large eggs
• 1/2 cup packed light brown sugar
• 1/4 cup pure maple syrup
• 2 tablespoons unsalted butter, melted
• 1/2 cup unsweetened cocoa powder
• 2 scoops (about 60 grams) chocolate whey protein powder
• 1/2 cup almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup dark chocolate chips

Instructions

1. Heat the oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
2. In a large bowl, whisk 1/2 cup of the peanut butter, the Greek yogurt, eggs, brown sugar, maple syrup, and melted butter until smooth.
3. Add the cocoa powder, protein powder, almond flour, baking powder, and salt and stir just until combined. The batter will be thick. Fold in the chocolate chips.
4. Spread the batter in the pan. Warm the remaining 2 tablespoons peanut butter in the microwave for 10 to 15 seconds, until drizzly, then dollop over the batter and swirl with a knife.
5. Bake for 22 to 26 minutes, until the edges are set, a toothpick inserted in the center comes out with a few moist crumbs, and the center reads at least 160°F (71°C) on a food thermometer. Avoid overbaking, since whey dries out quickly.
6. Cool completely in the pan, about 1 hour, before cutting into 8 bars. Store covered in the refrigerator for up to 5 days.

12. Baked Pears with Ricotta and Walnuts

Roasted pear halves turn soft and jammy in the oven, then get filled with whipped orange ricotta and toasted walnuts. It’s the easiest dessert here and a light finish after a big meal.

Servings: 4

Total time: 40 minutes

Estimated protein: About 18 grams per serving, mainly from ricotta and whey protein powder, with a smaller contribution from Greek yogurt.

Ingredients

For the pears:

• 4 ripe but firm Bosc pears, halved lengthwise and cored
• 1 tablespoon unsalted butter, melted
• 1 tablespoon pure maple syrup
• 1/2 teaspoon ground cinnamon

For the filling:

• 1 cup part-skim ricotta cheese
• 1/2 cup plain nonfat Greek yogurt
• 1 scoop (about 30 grams) vanilla whey protein powder
• 1 tablespoon pure maple syrup
• 1/2 teaspoon finely grated orange zest

For serving:

• 1/3 cup chopped walnuts
• 2 tablespoons pure maple syrup
• Pinch of flaky sea salt

Instructions

1. Heat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper. Arrange the pear halves cut side up on the sheet.
2. Whisk the melted butter, maple syrup, and cinnamon and brush over the cut sides of the pears.
3. Roast for 25 to 30 minutes, until the pears are tender when pierced with a knife and caramelized at the edges. Scatter the walnuts on a corner of the pan for the last 6 to 8 minutes to toast them.
4. While the pears roast, whip the ricotta, Greek yogurt, protein powder, maple syrup, and orange zest with a whisk or hand mixer until smooth and fluffy.
5. Place 2 warm pear halves on each plate and spoon the ricotta mixture into the hollows. Top with the toasted walnuts, drizzle with maple syrup, and sprinkle with flaky salt. Serve right away.