FROZEN MINT CHOCOLATE CHIP PIE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

577

Calories

27g

FAT

72g

carbs

15g

protein

Ingredients

1 container of cool whip
2 scoops of protein
1 chocolate pie crust (broken up. 2 servings per pan)
1/2 cup + 2tbsp of chocolate chips
Mini Springfoam pans

Directions

Serving Size: 4

**I did use food coloring to enhance the color but I did not add any mint flavoring**

Directions: minimal & effortless
1. Break up the pie crust. Following the serving size on the label I added 2 servings of pie crust to each springfoam pan
2. Firmly press crust into bottom of foam pan to create your bottom layer
3. Place in the freezer for about 10 minutes
4. Meanwhile, mix cool whip & protein together.
5. Fold in 2 tbsp chocolate cups (optional)
6. Once the ten minutes are complete, divide cool whip mixture evenly into each pan
7. Melt 1/2 cup chocolate & divide melted chocolate on top of each
8. Freeze until firm!
9. ENJOY!

From the kitchen of: Dominique White

BUTTERNUT SQUASH FUDGE BROWNIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

119

Calories

6g

FAT

10g

carbs

9g

protein

Ingredients

Brownies:
1 cup butternut squash puree
1/2 mashed banana
1/2 cup Bowmar Nutrition cashew spread
2/3 cup unsweetened baking cocoa powder

Frosting:
2 scoops Bowman Nutrition Hot Chocolate protein powder
2 tablespoons Bowmar Nutrition cashew spread
2 tbsp granulated Stevia
1 tbsp water

Directions

Servings Size: 12

For brownies:
1. Preheat the oven to 350 degrees and coat a 4 x 6 or 6 x 6 loaf pan with cooking spray.
2. Cube the butternut squash. Place cubes in a single layer on a plate with a few tablespoons of water, cover, and microwave for 8-9 minutes. Purée squash once cooled.
3. Add all brownie ingredients into a high speed blender, food processor or large bowl and mix until a thick batter is formed.
4. Pour batter into pan and bake for 12-15 minutes.

Frosting:
1. While brownies cool mix all frosting ingredients together in a small bowl.
2. Spread frosting evenly over brownies. Cover and store brownies in the refrigerator.

From the kitchen of: Jennifer Foley

DEATH BY CHOCOLATE POKE CAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

278

Calories

3g

FAT

36g

carbs

7g

protein

Ingredients

Cake:

1 Box of Pilsbury Dark Chocolate Cake Mix
1 Scoop Protein Hot Chocolate
1 Cup Water
1/2 Cup Unsweetened Applesauce
3 Eggs

Pudding:

1 Box Sugar Free Jello Chocolate Fudge Pudding Mix
1 Scoop Protein Hot Chocolate
2 Cups Skim Milk (non-dairy milk cannot be substituted— it will not set up properly)

Topping:

1 Box Sugar Free Jello Chocolate Fudge Pudding Mix
1 Scoop Protein Hot Chocolate
2 Cups Skim Milk (non-dairy milk cannot be substituted— it will not set up properly)
1 Container Fat Free Cool Whip
3 Tbsp Dark Chocolate Chips

Directions

Serving Size: 16

-Preheat Oven to 350° and spray a 9×13 pan with non-stick spray
-Combine cake mix and protein powder in a mixing bowl then add in water, applesauce, and eggs, mixing thouroughly
-Pour batter into cake pan and cook for 25-35 minutes or until done
-Once done, make the pudding mixture by combining the pudding mix and protein powder, then adding the milk and whisking for 2 minutes
-Poke holes all over the cake with the back of a wooden spoon, chopstick, or anything comparable
-Pour pudding over the cake, making sure to fill all of the holes and spread the remainder evenly over the cake
-Let cool completely
-Once cooled, you’re going to make the mousse topping:

-Combine pudding mix and protein powder together in a medium-sized bowl
-Add in the 2 cups of skim milk and whisk together for 2 minutes
-Gently fold in the (thawed) container of Cool Whip

-Pour the mousse topping over the cake, spreading evenly.
-Next, take the 3 tbsp of dark chocolate chips and crush them— I did this by placing them in a plastic baggie and hitting them with a mallet. If you have a chocolate bar, you can also use shavings!
-Sprinkle the chocolate bits all over the cake
-Let cake chill at least 4 hours before serving
-Store in fridge

From the kitchen of: Paige Pomerantz

PUMPKIN PIE CRISP

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

472

Calories

21g

FAT

62g

carbs

7g

protein

Ingredients

1 (15 oz.) can pumpkin puree
1 C. sugar
3 eggs
2 tsp. pumpkin pie spice
½ tsp. salt
1 scoop Bowmar Pumpkin Spice Protein
2 tsp. vanilla extract
2/3 C. heavy whipping cream

Cinnamon Streusel:
1 C. gluten-free, all-purpose flour (can substitute regular flour as well)
1/3 C. sugar
1/2 C. brown sugar
2 tsp. cinnamon
½ tsp. salt
1 stick (8 Tbsp.) unsalted butter, melted

Directions

Serving Size: 8

1. Preheat oven to 375°. Butter a cast iron skillet or medium casserole dish. (I used 4 mini cast iron skillets that were 6.5in. – each skillet is 2 servings)
2. In a large bowl, mix together pumpkin, sugar, eggs, pumpkin pie spice, salt, vanilla extract and protein powder. Whisk in cream until smooth. Pour into prepared skillet/dish.
3. For the streusel, mix together flour, sugars, cinnamon and the salt. Add in melted butter and beat with a hand mixer or fork until crumbly.
4. Spread cinnamon streusel topping on top of the pumpkin mixture in an even layer.
5. Bake until the filling is set, and the top is golden brown. Around 40-50 minutes. *
6. Let cool for 10 minutes, then serve!
7. Store in fridge.

*Depending on your pan size, bake for at least 30 minutes and then check every 5 minutes until done. The center will look firmer and not as bubbly when done.

From the kitchen of: Erin Walters

APPLE CRISP CHEESECAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

197

Calories

6g

FAT

19g

carbs

22g

protein

Ingredients

8 oz fat free cream cheese
1 egg
1 egg white
1 scoop protein French toast
2-3 tbsp erythritol (to taste)
1 container cinnamon roll carbmaster yogurt
1/4 cup all purpose flour
1 tbsp butter
2 tbsp brown swerve
1/4 tsp cinnamon
15g diced apple

Directions

Serving Size: 4

1. Preheat the oven to 250 degrees Fahrenheit and spray a loaf pan with nonstick cooking spray or line with parchment paper.
2. In a medium bowl, beat the cream cheese until smooth. Add the egg, egg white, yogurt and beat until smooth.
3. Add the erythritol and protein powder and beat until smooth.
4. Pour the batter into the prepared loaf pan.
5. In a bowl, combine the flour, butter and brown swerve. Cut the butter in until a crumb forms. Stir I the diced apple and sprinkle over the cheesecake batter.
6. Bake for 20 minutes. If the crumb topping is browning, cover with foil at this point.
7. Increase the temperature to 300 degrees Fahrenheit and bake for an additional 30-35 minutes.
8. Allow to cool completely then chill in the fridge before serving.

From the kitchen of: Megan Osborn

CHAI SPICE LOAF CAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

79

Calories

5g

FAT

7g

carbs

3g

protein

Ingredients

1 egg
2 tbsp coconut oil, melted
100g yogurt
1/4 cup granulated sweetener
1/4 cup fiber powder
11g eggnog protein
1/4 cup reduced fat coconut flour
1/8 tsp xanthan gum
1/4 tsp baking soda
1/4 tsp baking powder
Pinch of salt
1/8 tsp cinnamon

Directions

Serving Size: 8

1. Preheat the oven to 375 degrees Fahrenheit and prepare a mini loaf pan with nonstick cooking spray.
2. In a bowl, whisk together the yogurt, egg, oil and sweetener.
3. In a separate bowl, whisk together the fiber powder, protein, coconut flour, xanthan gum, baking powder, baking soda, salt and cinnamon.
4. Whisk the wet ingredients into the dry.
5. Pour the batter into the mini loaf pan and bake for 30-40 minutes until a toothpick comes out clean.

From the kitchen of: Megan Osborn