STRAWBERRY BROWNIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

112

Calories

4g

FAT

14g

carbs

6g

protein

Ingredients

1 Box Strawberry Cake Mix (minus 2/3 cup)
2 Scoops Protein Strawberry Shake
2 Eggs
1/3 Cup Unsweetened Applesauce
Optional Topping: 2 Tbsp Protein Icing

Directions

Serving Size: 12

-Preheat oven to 350°
-Grease an 8×8 or 9×13 pan, depending on how thick you want them
-Pour cake mix into bowl then take out 2/3 cup and return to package (you can save for a different recipe)
-Mix in Protein Strawberry Shake then add in eggs and applesauce. Mix together thouroughly.
-Pour into greased pan and bake for 20-25 minutes or until done
-Let cool then Drizzle Protein Icing if desired, cut, and enjoy!

From the kitchen of: Paige Pomerantz

BOWMAR BUTTER CUPS

CANDIES & SWEET TREATS, COLLECTIONS

43

Calories

2g

FAT

6g

carbs

2g

protein

Ingredients

1 tbsp protein cookie butter
30g sugar free chocolate, melted

Directions

Serving Size: 3

1. Prepare 3 mini muffin liners.
2. Apply 5g melted chocolate to the bottom of each liner. Put in the fridge to harden.
3. Remove from fridge and add 1 tsp butter to each and then cover in melted chocolate.
4. Return to fridge to harden and enjoy!

From the kitchen of: Megan Osborn

CONFETTI CRACKERS

CANDIES & SWEET TREATS, COLLECTIONS

69

Calories

2g

FAT

7g

carbs

5g

protein

Ingredients

15g protein icing
5 townhouse buttery crackers
30g sugar free chocolate chips*
Optional: 1-2 tsp confetti sprinkles

*you will need to melt more chocolate than you will use for dipping purposes

Directions

Serving Size: 5

1. Lay the crackers on wax paper.
2. Spread a thin layer of protein icing on top of each cracker.
3. Melt the chocolate in 30 second increments in the microwave or over the stove. Do not overheat.
4. Using a double boiler to keep the chocolate warm* dip each cracker into the chocolate and coat completely. Use a fork to extract and wipe off excess chocolate.
5. Return the cracker to the wax paper and immediately sprinkle with sprinkles. Repeat the process for all the crackers.
6. Transfer to the fridge to harden.

* you may use a shallow pan with water and put your vessel of chocolate in that on simmer or just work quickly if you don’t have a double boiler.

From the kitchen of: Megan Osborn

COFFEE CHEESECAKE IN A JAR

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

108

Calories

1g

FAT

31g

carbs

17g

protein

Ingredients

2 oz fat free cream cheese
1/2 tbsp Greek yogurt
2 tbsp powdered erythritol
7g protein hazelnut coffee powder
2 tbsp fat free reddiwip
Optional: sprinkle of coffee grounds

Directions

1. Beat the cream cheese, protein, erythritol and yogurt until smooth.
2. Pipe or spoon the cream cheese mixture into a small jar.
3. Top with reddiwip and sprinkle with coffee grinds if desired.

From the kitchen of: Megan Osborn

STRAWBERRY CHEESECAKE IN A JAR

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

168

Calories

5g

FAT

38g

carbs

17g

protein

Ingredients

2 oz fat free cream cheese
1/2 tbsp strawberry Greek yogurt
7g bowmar strawberry shake protein
2 tbsp powdered erythritol
1 tbsp graham cracker crumbs
1 tsp margarine, melted
2 tbsp fat free reddiwip
1 strawberry

Directions

1. Combine the graham cracker crumbs and melted margarine and press into the bottom of a shallow jar.
2. Beat the cream cheese, yogurt, erythritol and protein until smooth.
3. Spoon the cream cheese mixture into the jar.
4. Top with reddiwip and a strawberry.

From the kitchen of: Megan Osborn

MRS. MYOTT’S SPICE COOKIES

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

113

Calories

9g

FAT

3g

carbs

5g

protein

Ingredients

2 cups almond flour
3 1/2 scoops Protein French Toast
1/4 tsp salt
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
2 tsp baking soda
1/2 tsp cinnamon
2 TBS white sugar
3/4 cup butter
1/4 molasses

Directions

Serving Size: 18

Preheat oven to 350. Combine dry ingredients. Add wet ingredients. Roll into balls and place on cookie tray. Bake for 10 minutes.

From the kitchen of: Colleen Kysor