STRAWBERRY CHEESECAKE BROWNIE CUPS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

238

Calories

15g

FAT

14g

carbs

10g

protein

Ingredients

Brownie Cups
1 box brownie mix

Strawberry Cheesecake Filling
1 scoop Bowmar Nutrition Strawberry Shake
8oz cream cheese, softened
1 cup swerve Confectioner’s Sugar
2 tbsp Strawberry Jam

Directions

Serving Size: 12

Step 1: Make the Brownie Cups
Bake brownies according to box directions. You can also use your preferred brownie recipe. Once brownies are done baking, take the pan out of the oven and immediately use a small glass to press in the center of the brownie to form the “brownie cup”. Allow brownie cups to cool completely before filling.

Step 2: Make the strawberry cheesecake filling
Combine all ingredients together for the strawberry cheesecake filling. Then pipe into the brownie cups. Optional but amazing is to top it off with a chocolate drizzle.

From the kitchen of: Stephanie Simpson

PEANUT BUTTER MOUSSE BROWNIE CUPS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

291

Calories

19g

FAT

16g

carbs

12g

protein

Ingredients

Brownie Cups
1 box brownie mix

Peanut Butter Mousse
½ tub of Protein Buckeye butter
1 cup Swerve confectioner’s sugar
8 oz. softened cream cheese, softened

Mini chocolate chips
Chocolate Drizzle

Directions

Serving Size: 12

Step 1: Make the Brownie Cups
Bake brownies according to box directions. You can also use your preferred brownie recipe. Once brownies are done baking, take the pan out of the oven and immediately use a small glass to press in the center of the brownie to form the “brownie cup”. Allow brownie cups to cool completely before filling.

Step 2: Make the Peanut butter Mousse
In mixing bowl combine: Buckeye butter, confectioner’s sugar, and cream cheese. Pipe the mousse into each brownie cup. Decorate mousse filling by drizzling chocolate and dropping chocolate chips

From the kitchen of: Stephanie Simpson

OREO CHEESECAKE CHOCOLATE PARFAIT

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

285

Calories

10g

FAT

39g

carbs

17g

protein

Ingredients

8 oz fat free cream cheese
1 tbsp nonfat plain Greek yogurt
2 tbsp powdered erythritol
1/4 tsp vanilla
1/2 scoop protein cookies and cream
3 tbsp cocoa powder
6-8 drops liquid stevia
1 cup Oreo cookie crumbs

Directions

Serving Size: 4

1. In a medium bowl, beat the cream cheese until smooth. Add the Greek yogurt, powdered erythritol and vanilla and beat until smooth.
2. Divide the cream cheese into two bowls.
3. In one bowl, add protein cookies and cream and beat until smooth.
4. In the other bowl, beat in the cocoa powder and liquid stevia until smooth.
5. Assemble 4 small glasses for the parfaits.
6. In each glass layer the chocolate cheesecake mixture, then cookies and cream, then add 1/4 cup cookie crumbs, and repeat the cheesecake layers. Garnish with additional cookie crumbs if desired.
7. Chill in the fridge for 30 minutes. Enjoy!

From the kitchen of: Megan Osborn

NO BAKE LEMON CHEESECAKE IN A JAR

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

179

Calories

8g

FAT

16g

carbs

17g

protein

Ingredients

8 oz fat free cream cheese
1 tbsp nonfat plain Greek yogurt
2 tbsp powdered erythritol
1/4 tsp vanilla
1 scoop protein Lemon Bar Protein
3 graham crackers
3 tbsp margarine

Directions

Serving Size: 4

1. Have 4 small jars cleaned and ready.
2. Crush the graham crackers into fine crumbs.
3. In a small bowl, melt the margarine. Combine the crumbs and margarine until fully combined. Press this mixture into the bottom of each jar and set aside.
4. In a medium bowl, beat the cream cheese until smooth.
5. Add in the protein, yogurt, vanilla, and erythritol and beat until smooth.
6. Spoon the cream cheese mixture into each jar.
7. Chill for at least 30 minutes.

From the kitchen of: Megan Osborn

ORANGE CAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

2662

Calories

85g

FAT

408g

carbs

71

protein

Ingredients

* 3 eggs
* 1 1/8 c (250g) sugar
* 1 3/4 c (275g) all purpose flour
* 2 1/2 tsp baking powder (or 1 packet Italian Pane Degli Angeli vanilla baking powder)
* 1/3 c (100g) butter, softened
* 1/3 c (110g) plain Greek yogurt
* 1 large organic orange, about (300g), washed and cut into pieces (with the rind, but remove the seeds)
1 scoop orange protein

Directions

Preheat oven to 350

Make the whole orange cake
1. Prepare a 8 in pan by spraying with oil (or butter) and lining in parchment paper , then spray the paper, too.
2. Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
3. Sift the flour and protein powder with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
4. In a food processor, process the whole orange until it is almost pureed.
5. Add this orange to the cake mixture and stir until evenly combined, then put the batter into the prepared tin.
6. Bake for 50-60 minutes (depending on your oven), but test with a skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.

Make the orange glaze
1. Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.
2. Spoon and brush over top of the cake and allow to cool completely before cutting.

From the kitchen of: Melanie Coutsouvelis

MINI BUNDT CAKE PUMPKIN

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

272

Calories

12g

FAT

34g

carbs

6g

protein

Ingredients

2 scoops Bowmar Protein Pumpkin Spice
1 package yellow cake mix
(ingredients for cake mix typically include eggs, oil, and water)

Directions

Serving Size: 12

Preheat oven to 375F

Depending on how you want this to look, you can either use two smaller bundt pans (smaller than a typical bundt pan would be but not mini) or those mini bundt pans where they have at least 6+ forms for mini bundt cakes on one pan.
I used two smaller bundt pans and I would recommend doing that!

Make cake mix according to instructions. Add two scoops of Bowmar Protein Pumpkin Spice and orange food gel.

Using cooking spray, spray each pan. Fill each pan with half of the batter and bake until cakes are done. Cakes are completely done when you can insert a toothpick and it comes out clean.

Let cakes cool (not completely) and then shave off the top part to make each cake flat. Then let cakes cool completely. Place one bundt cake on top of the other one with the shaved parts together.

Decorate however you would like to! Enjoy!

From the kitchen of: Elizabeth Bettag