CINNAMON ROLL LASAGNA

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

269

Calories

25g

FAT

30g

carbs

6g

protein

Ingredients

1 pie crust
1 stick butter
1 scoop cinnamon roll protein
1/2 cup truvia zero calorie sugar

Directions

Serving Size: 4

Preheat oven to 350 and line a loaf pan with foil to make for easy clean up and removal.
Bring pie crust to room temperature and roll out to about 1/8 inch, cut into 1 inch pieces.
Melt butter in microwave and combine protein and sugar.
Layer the dough and sugar mixture until both are finished.
Bake for about 10-15 minutes or until edges are crispy.
Once done remove from oven and carefully lift foil out of pan, cut into 4 pieces and enjoy.

From the kitchen of: Kaleigh Bis

RED VELVET CAKE POPS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

176

Calories

10g

FAT

25g

carbs

2g

protein

Ingredients

1 box red velvet cake mix
3 eggs
1/2 cup oil
6 oz FF cream cheese
4 Tb cream cheese icing
1 1/2 cups truvia zero calorie powdered sugar
3Tb butter
3 bags white candy melts

Directions

Serving Size: 60

Preheat oven to 350 degrees and coat a cake pan.
Prepare cake as directed on the box and bake as directed.
Once done cool, once cool crumble.
While the cake is cooling place 3tb soft butter, 6oz FF cream cheese, 4tb cream cheese icing and powdered sugar in a bowl and whisk until combined. Once cake is crumbled combine the cake and the cream cheese icing.
Once combined using a scoop portion into 60 pieces and place in freezer to harden.
While hardening place candy melts in a double boiler and melt, remove balls from freezer and carefully coat. Allow coating to harden then enjoy.

From the kitchen of:

kaleigh Bis

CANNOLI POUND CAKE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

207

Calories

14g

FAT

14g

carbs

8g

protein

Ingredients

1 scoop protein French toast
1/4 cup oil
1/2 to vanilla
1/2 cup ricotta
1 egg
Salt
1 tsp baking powder
1/2 cup flour
3 oz chocolate chips

Directions

Serving Size: 8

Preheat oven to 350°F
Prep a Standard loaf pan, coating with butter and sugar.
In a small bowl blend together oil, vanilla, and egg. Add in ricotta cheese and whisk until well blended, then add protein to the mixture.
In another bowl mix flour, sea salt and baking powder. Slowly add flour into ricotta mixture, mix just until blended.
Add in chocolate chips, only mix enough to combine the ingredients.
Pour mixture into prepared loaf pan and bake oven for 10-20 minutes, or until a skewer inserted into the center of the cake comes out clean.
Allow cake to cool on wire rack in pan for 15 minutes, then turn the cake out of the pan and onto the rack to finish cooling.

From the kitchen of: Kaleigh Bis

CHRISTMAS OREO TRUFFLES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

267

Calories

16g

FAT

29g

carbs

5g

protein

Ingredients

6 Oreos
6Tb cream cheese icing
8oz candy melts
Christmas sprinkles for topping

Directions

Serving Size: 8

In a good processor chop Oreos until fine.
Once chopped add in cream cheese icing and pulse until combined.
Dived into 8 equal balls and place on plate and put into freezer to harden.
While they are hardening place candy melts in a double boiler and melt.
Carefully coat balls in candy melts than top with Christmas sprinkles and enjoy.

From the kitchen of: Kaleigh Bis

MUMMY CAKE BALLS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

192

Calories

10g

FAT

25g

carbs

2g

protein

Ingredients

6tb cream cheese icing
1 pack of almas cake mix
2 eggs
1 cup water
2 bags of white candy melts
Optional candy eyes

Directions

Serving Size: 36

Preheat oven to 350 and grease a cake pan.
Mix 2 eggs and 1 cup of water with cake mix.
Bake for 15-20 minutes of until cake is done.
Once cake is done remove and cool, while cake is cooling soften cream cheese icing. once cooled crumble cake and mix in icing and portion mix into 36 balls.
Place in freezer to harden, while they are hardening place candy melts in a double boiler and melt.
Carefully coat each ball and drizzle extra candy melt on-top to create a wrapped effect.

From the kitchen of: Kaleigh Bis

MINT CHOCOLATE CHIP PROTEIN BARS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

53

Calories

1g

FAT

7g

carbs

7g

protein

Ingredients

3 tbsp of VitaFiber
One scoop of Bowmar Protein Mint Chocolate Chip
1 tsp of Lily’s sugar free dark choc chips
(Optional) ~ 4 drops of green food colouring

Directions

Serving Size: 3

1. First, microwave the VitaFiber in a microwave-safe bowl on med-high to high until it starts to bubble (about 30 seconds)
2. To the bowl, add in the protein powder and mix until thoroughly combined.
3. Then add in scoop/push mixture into a small line or greased/sprayed cooking pan.
4. Top with holiday themed sprinkles (and ensure to press them firmly into the dough while it is still more warm and pliable!)
5. Place in fridge to set (or freezer if you need/want to speed up this process!)
*while this recipe/batch only makes a few bars, keep them stored (unless you are eating them) in the fridge or freezer (this option will prolong the lifespan of the bar and would be what I chose if I was wanting to make the bars in bulk/as snack prep!)

From the kitchen of: Anna Tamlin