LEMON BLUEBERRY TRIFLE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

397

Calories

5g

FAT

54g

carbs

38g

protein

Ingredients

1 vanilla carbmaster yogurt
1 scoop protein lemon bar
1/4 cup sugar free cool whip
1/2 cup blueberries
1 slice sugar free angel food cake, cubed

Directions

1. Mix the yogurt and protein powder in a bowl.
2. In the serving dish, place cubes of the cake to cover the bottom.
3. Layer the yogurt/protein over the top.
4. Layer about half of the blueberries.
5. Repeat the layers.
6. Top with cool whip and additional blueberries as garnish. Serve immediately.

From the kitchen of: Megan Osborn

5 MINUTE PROTEIN PECAN PIE BOWL

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

228

Calories

7g

FAT

10g

carbs

33g

protein

Ingredients

1 scoop of Vegan Pecan Pie Protein Powder
1/2 tsp of baking powder
1/4 cup liquid egg whites
about 2-4tbsps of non-dairy milk (use appropriately, little by little, to slightly thin the batter! before microwaving, the batter should be very similar to a boxed- cake mix, not as liquify as a protein shake!)
To top:
1 tbsp of Pecan Pie Bowmar Butter

Directions

1. Thoroughly mix together the dry ingredients (baking powder and protein powder)
2. Slowly pour in egg whites, to ensure that the baréter doesn’t become all clumpy!
3. After you finish mixing in all the egg whites, start to add in the milk until you get a cake-batter consistency!
4. Microwave at high power for 45 secs-1 minute!!
5. PLEASE keep a VERY close eye on the cake while it is in the microwave as it can and will over cook (and become all gross and dry) quickly! Also, microwave powers and frequencies vary so I would recommend always setting the time lower at first and going from there!
6. After the time is up and the edges are firm (if the middle still feels a bit raw, so not worry, as long as this portion is not very large, during the cooling process, this will solidify and cook-through!), take out and cool!
7. Top with Bowmar Butter and enjoy!

From the kitchen of: Anna Tamlin

PROTEIN COOKIE CUPS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

66

Calories

1g

FAT

8g

carbs

6g

protein

Ingredients

3 scoops protein cookies and cream
3/4 cup all-purpose flour
6 Tbsp vanilla cake mix
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter room temperature
1/2 cup erythritol
1 large egg room temperature
1 tsp clear vanilla extract
1/4 cup sprinkles

Mousse:
dr oetker mousse strawberry and chocolate flavour
1 scoop Protein Strawberry Shake
1 scoop Vegan Protein Chocolate Almond Coconut
1 cup coconut milk

Directions

Serving Size: 25

COOKIE CUPS
1. Preheat oven to 350°F. Spray a regular sized cupcake tin with cooking spray.
2. Whisk together Protein Cookies and Cream, flour, cake mix, baking soda, and salt, set aside.
3. Beat butter and sugar on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add egg and vanilla. Beat until combined.
4. Add flour mixture and mix until just combined. Gently fold in sprinkles.
5. Using a large cookie scoop (3 Tbsp), scoop dough into cupcake tin.
6. Bake for 10-12 mins or until lightly browned and mostly set.
7. Remove from oven and immediately use a small jar or container to press firmly down in the centre to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.

MOUSSE:
1. Mix contents of Dr. Oetker’s mousse package with 1 cup cold coconut milk and protein powder
2. fill cups and chill

From the kitchen of: Heather Narraway

SPOOKY BUNDT CAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

1899

Calories

36g

FAT

275g

carbs

130g

protein

Ingredients

3/4 cup (62g )protein powder
1/2 cup (76g) chocolate cake mix
2 tsp (3g) cinnamon
1tsp (1g) allspice
1 tsp (2g) nutmeg
2 tsp (10g) monk fruit sugar
1 cup (79g) rolled oats
1/2 cup (111g) egg whites
3/4 cup (170g) plain nonfat Greek yogurt (I used Fage)
1 cup (200g) water

Icing:
1 cup powdered sugar
2 tbsp yogurt

Directions

Preheat oven to 350
Blend the dry ingredients together. Transfer dry ingredients to a medium-size bowl. Whisk in wet ingredients until combined. Transfer into the bundt cake pan and bake for 30 minutes.

Icing: Keep whisking them together until icing forms. Add yogurt until desired consistency. Divided up icing into three bowls and add dye. Then it is ready to drizzle on the cake!

From the kitchen of: Sarah Spurgat

M&M CHRISTMAS COOKIE BARS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

99

Calories

4g

FAT

16g

carbs

4g

protein

Ingredients

3/4 Cup Flour
2 Scoops Protein Hot Chocolate
1/2 Tsp Baking Soda
1/2 Tsp Salt
5 Tbsp Light Butter
2 Tbsp Unsweetened Applesauce
3/8 Cup Swerve Brown Sugar
3/8 Cup Granular Sugar Substitute
1 Egg
1 Tsp Vanilla
1/3 Cup Mini Christmas Baking M&Ms
1/3 Cup White Chocolate Chips

Directions

Serving Size: 16

-Preheat oven to 375° and grease a 9×13 pan with nonstick cooking spray
-In a separate bowl, combine flour, protein powder, baking soda, and salt
-In your mixing bowl, cream the butter, applesauce, and both sugar substitutes together, then add in your egg and vanilla
-Once fully combined, add in your dry ingredients and mix until a cookie dough forms
-Add in your mini Christmas M&Ms and white chocolate chips, reserving a few of each for the top and hand stir them in
-Evenly spread your dough into your greased pan and top with the remaining M&Ms and chocolate chips
-Bake for 20 minutes or until a toothpick comes out clean
-Let cool completely before cutting

From the kitchen of: Paige Pomerantz

VEGAN SALTED CARAMEL BANANA BLONDIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

72

Calories

3g

FAT

6g

carbs

7g

protein

Ingredients

Actual blondies:
1/2 cup plus 2 tbsps mashed banana
2 scoops of Vegan Banana Nut Bread protein powder
2 tbsps of nut butter (you could use any Bowmar butter!)
1 tsp of baking power
50 mL of a dairy free milk alternative (I used an unsweetened cashew milk)
Sea salt caramel topping:
20 grams of a sticky sweetener (I used VitaFiber, but you could use honey, maple syrup, etc.)
2 tbsps of nut butter
1 tsp of sugar free butterscotch pudding mix
10 mL non-dairy milk
Flaky sea salt to top!

Directions

Serving Size: 9

1. Preheat oven to 350 degrees Fahrenheit
2. To a large bowl, add the mashed banana, protein powder, and baking soda. Stir to combine.
3. Pour in the nut milk and nut butter, and stir until throughly combined.
4. Pour half the batter into a lined 8×8 or 9×9 pan. (An 8×8 pan will mean that the blondies will come up higher in the pan, and thus, likely require a little more time in the oven!)
5. Meanwhile, make the salted caramel topping by combining all the topping ingredients in a very small mixing bowl. Stir to combine, adding milk as necessary to thin the mixture slightly (but beware, you don’t want the mixture to be too runny!).
6. Drizzle this caramel mixture over the batter and swirl.
7. Top with your desired amount of flaky sea salt.
8. Bake the blondies in the oven for 20-25 minutes.
9. Allow the blondies to cool completely (you can set them in fridge to become nice and firm), before cutting them into 9 pieces.
10. If you don’t eat them all the first day, keep them in an airtight container in the refrigerator for up to a week.

From the kitchen of: Anna Tamlin