DIRT PUDDING TRIFLE

CANDIES & SWEET TREATS, COLLECTIONS

222

Calories

5g

FAT

37g

carbs

7g

protein

Ingredients

1 Box Sugar Free Chocolate Fudge Pudding Mix
2 Scoops Protein Hot Chocolate
2 Cups Skim Milk
1/2 Container Fat Free Cool Whip
20 Oreos
1 Bag of SmartSweets Gummy Worms

Directions

Serving Size: 10

-Place your Oreos in a Ziplock gallon baggie and crush them into crumbs (you could alternatively use a food processor)
-Combine pudding mix and protein powder in a bowl then add in the 2 cups of skim milk, whisking for 2 minutes
-Let pudding set up for 5 minutes then divide half into a separate bowl
-Combine half of the container of Cool Whip into one of the bowls until a mousse-like mixture is formed, then mix in a generous handful of your Oreo crumbs
-Get your trifle dish of choice
-Layer in this order: half of the mousse mixture, 1/3 of your Oreo crumbs, all of your plain pudding, 1/3 of your Oreo crumbs, the rest of the mousse, the rest of your Oreo crumbs, then top off with SmartSweets Gummy Worms
-Refrigerate before serving
*This recipe was for a smaller dish than a traditional trifle dish, so double everything for a trifle dish*

From the kitchen of: Paige Pomerantz

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

KEY LIME PIE MOUSSE

CANDIES & SWEET TREATS, COLLECTIONS

104

Calories

0g

FAT

15g

carbs

4g

protein

Ingredients

1 Box Sugar Free Jello White Chocolate Pudding Mix
1 Scoop Protein Key Lime Pie
1 Container Fat Free Cool Whip
1 1/2 Cups Skim Milk (non-dairy milk will not set up properly— it will be loose)

Directions

Serving Size: 8

-Combine pudding mix and protein powder together in a medium-sized bowl
-Add in the skim milk and whisk together for 2 minutes
-Gently fold in the (thawed) container of Cool Whip
-Let chill for at least 2 hours before serving
-Optional: top it with fat free whipped cream, a graham cracker, and white chocolate curls

From the kitchen of: Paige Pomerantz

PECAN PIE LASAGNA

CANDIES & SWEET TREATS, COLLECTIONS

300

Calories

23g

FAT

27g

carbs

7g

protein

Ingredients

Cinnamon Graham Crackers

Cream Cheese Layer
2 8oz cream cheese packages
½ cup swerve granulated sugar
1 cup heavy cream

Pudding Layer
1 scoop vegan pecan pie
4 cups milk
3 packages instant vanilla pudding mix
1 tsp vanilla
Toasted chopped pecans

Topping
Desired amount of toasted chopped pecans
Caramel drizzle
Cinnamon (about ½ tsp)

Directions

Serving Size: 12

1. Toast the pecans: Preheat oven to 350 degrees. Place desired amount of chopped pecans into a bowl. The amount I used had a thin layer that covered most of the baking sheet. Melt 1 tbsp of butter, and then pour onto the pecans. Stir pecans. Sprinkle with a dash of cinnamon and kosher salt. Spread pecans evenly onto a baking sheet, and bake for 10 minutes.

2. Cream Cheese Layer: Let cream cheese soften first. In medium bowl mix together both cream cheese packages, swerve sugar, and heavy cream.

3. Pudding Layer: In Medium bowl mix together 4 cups milk, all the pudding packages, vegan pecan pie protein powder, vanilla, and toasted pecans (about 1/3 cup). It will take a couple of minutes to mix it thoroughly until it is the desired consistency of pudding

4. Pecan topping: place desired amount of pecans into a bowl. Sprinkle desired amount of cinnamon with a dash of kosher salt. Next place a small amount of caramel sauce into the bowl. Just enough to coat the pecans. Stir the pecans until evenly coated.

4. Assembly: Spread a thin layer of the cream cheese mixture onto the bottom of a 9×13 pan. Next add a layer of graham cracker sheets. Spread half of the pudding mix on top of the grahams. Spread half of the cream cheese mixture, place another layer of grahams. Spread the remaining half of the pudding mixture. Then Spread the remaining half of the cream cheese mixture. Top with pecans and drizzle caramel sauce as desired.

From the kitchen of: Stephanie Simpson