CHURRO CHEESECAKE DIP

CANDIES & SWEET TREATS, COLLECTIONS

35

Calories

1g

FAT

3g

carbs

5g

protein

Ingredients

4 oz fat free cream
1/4 cup cool whip
1 scoop protein cinnamon roll
1 tsp cinnamon
1 tbsp granulated sweetener or sugar

Directions

Serving Size: 8

1. In a medium bowl, beat the cream cheese and cool whip until smooth.
2. Add the protein powder and beat until smooth.
3. In a separate bowl, mix the cinnamon and sugar.
4. Evenly shake the cinnamon sugar mixture over the cream cheese mixture and serve!

From the kitchen of: Megan Osborn

SINGLE SERVE BLUEBERRY MUFFIN

COLLECTIONS, SWEET BREAKFAST & DONUTS

252

Calories

8g

FAT

20g

carbs

27g

protein

Ingredients

1 Scoop Bowmar’s Blueberry Cheesecake Protein Powder
1 Tbsp. Coconut Flour
1/2 tsp. Baking Powder
1 1/2 Tbsp. Plain Greek Yogurt
1/4 C. Unsweetened Coconut Milk
1/4-1/2 tsp. Butter extract
1/2 C. Blueberries
Sprinkle of Truvia

Directions

Preheat oven to 350 degrees Fahrenheit/177 degrees Celsius
Coat baking dish with non-stick spray or butter.
Mix dry ingredients in a small mixing bowl. Then add wet ingredients and stir until combined. Please some blueberries in the bottom of your baking dish and then more on top.
Sprinkle Truvia on top.
Place in a large muffin tin or 4″ diameter ramekin.
Bake for 20 minutes or until toothpick comes out clean.

From the kitchen of: Shannon Carreon

POT OF GOLD BROWNIE CUPS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

293

Calories

12g

FAT

44g

carbs

4g

protein

Ingredients

Desired brownie mix
3tb oil
1 egg
1/3 cup water
4tb protein icing
1/4 container pilsburry icing

Directions

Serving Size: 12

Preheat oven at 350 degrees and line a cupcake pan with liners.
Prepare brownie mix as directed on the box, and add in 1 scoop of protein powder. Once everything is combined portion out into 12 cupcake liners. Back for 15-20 minutes, remove and let cool.
While they are baking soften protein icing and combine with regular icing.
Once cool carefully cut out the centers and keep the tops, once all are scooped out fill with sprinkles and place top back on and ice.

From the kitchen of: Kaleigh Bis

POT OF GOLD CUPCAKES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

358

Calories

17g

FAT

47g

carbs

5g

protein

Ingredients

Desired cake mix (one used for recipe didn’t have the best macros)
3 eggs
1/2 cup oil
1/2 container of pilsburry icing
1 scoop of PHC

Directions

Serving Size: 12

Preheat oven to 350 degrees and line a cupcake pan.
Mix the cake mix as directed by the box and add in 1 scoop of PHC or desired protein. portion out into 12 cupcake liners.
Once portioned bake for 10-20 minutes, remove and let cool. Once cooled use a peering knife and remove the center of the cupcake but keep the top to place back ontop. Once all are scooped out fill with desired sprinkles and place the smal top back ontop. Ice cupcakes and enjoy.

From the kitchen of: Kaleigh Bis

CROCKPOT EASTER CANDY

CANDIES & SWEET TREATS, COLLECTIONS

136

Calories

7g

FAT

16g

carbs

2g

protein

Ingredients

14oz almond bark
16oz peanuts
1 scoop of protein
5oz Easter m&ms

Directions

Serving Size: 24

To save yourself, use a crockpot liner. Place almond bark in crockpot and turn on low. Keep an eye on it and stir occasionally. Once melted add in peanuts, m&ms and protein and mix until all combined. Once combined scoop out into 24 equal pieces, or more to reduce macros.

From the kitchen of: Kaleigh Bis

PUFF PASTRY SHAMROCKS

CANDIES & SWEET TREATS, COLLECTIONS

148

Calories

9g

FAT

12g

carbs

4g

protein

Ingredients

2 sheets of puff pastry
1 scoop of French toast protein powder
1tb sugar

Directions

Serving Size: 14

While your puff pastry is defrosting mix 1Tb of sugar with protein powder and put to the side. Preheat oven at 350 degrees F
Once puff pastry is defrosted lightly flour surface and roll out while keeping the rectangular shape. Once rolled out thin spread sugar/protein mixture over the surface divided between the 2 sheets. Lightly press into puff pastry, tightly roll each end in and meeting in the middle. One both sheets are rolled, trim the ends and save those pieces to use as the “stem”. Continue to cut pieces about 1/4 inch thick.
On a lined sheet pan place a piece of puff pastry down to be the stem followed by adding 3 cut pieces ontop to form a shamrock.
Bake at 350 degrees for about 10-15 minutes, if desired you can add some green sprinkles on halfway through to add some color and contrast. Once done remove and cool.

From the kitchen of: Kaleigh Bis