LEMON CREAM CHEESE BARS

CAKES, COOKIES, BROWNIES & PIES

165

Calories

10g

FAT

19g

carbs

6g

protein

Ingredients

1 package reduced fat crescent rolls
1 cup whipped cream cheese
1.5 scoops protein lemon bar
1/4 cup swerve granular

TOPPING:
1 tbsp light butter
1 tbsp swerve granular

Directions

Serving Size: 9

To begin, line your 8×8 pan with foil, and spray with non-stick spray. Preheat your oven to 350 degrees. Unroll your crescent rolls separating the roll in half into two squares, pressing and pinching the seams together. take one square and press it into the pan base. In a bowl, combine whipped cream cheese, protein, and granular swerve.Once combined, spread the cream cheese mixture on top of your crescent rolls. Top with the other crescent roll square. Melt the light butter and brush the crescent rolls. Sprinkle with swerve before baking for 30 minutes or until golden brown. Feel free to add in some lemon zest or juice to the cream cheese mixture. I like a very mild lemon flavor, but if you like it strong play around with it! This recipe makes 9 bars.

From the kitchen of: Stephanie Rogge

PROTEIN STRAWBERRY & BLUEBERRY CHEESECAKE PARFAITS

SWEET BREAKFAST & DONUTS

189

Calories

1g

FAT

19g

carbs

23g

protein

Ingredients

2 cups fat free Greek yogurt separated into two containers, one scoop Protein Blueberry Cheesecake, one scoop Protein Strawberry Shake, 2 tablespoons sugar free/fat free cheesecake pudding mix, one cup cut up strawberries, 1 cup fresh blueberries, 1 teaspoon Swerve granular sugar, fat free ready whip, one section of a gram cracker, crushed

Directions

Mix one scoop of each protein powder into each cup of Greek yogurt and then add 1 tablespoon of cheesecake pudding mix to each flavor of protein/yogurt combination. Mix well and set aside. Rinse strawberries and blueberries and pat dry. Cut up strawberries and mix in 1 teaspoon of swerve granular sugar. Mix well. Layer 4 parfait cups with a spoonful of strawberries, then 1/4 cup strawberry shake yogurt mixture then add a layer of blueberries followed by 1/4 cup blueberry cheesecake yogurt mixture and top with a little more strawberries. Add about 2 tablespoons of ready whip and a dusting of smashed gram cracker crumbs. Refrigerate until ready to serve! Impress your guests with the beauty of this protein packed dessert or snack and enjoy!

From the kitchen of: Denise Zanke

PERSONAL COOKIES AND CREAM CAKE

CAKES, COOKIES, BROWNIES & PIES

289

Calories

14g

FAT

35g

carbs

10g

protein

Ingredients

1/4 cup of unsalted butter
2 tablespoons of truvia (or sugar of your choice)
1/4 cup of milk
1/2 tsp vanilla
3/4 cup of flour
1 tsp baking powder
2 oz of egg whites
4 Oreos
1 scoop of cookies and cream protein

Directions

Serving Size: 4

Preheat oven to 350 degrees and spray or use liners in a cupcake pan.
Beat butter at medium speed with a hand-held mixer until creamy, roughly 3-4 minutes.
Gradually add sugar, beating until light and fluffy.
Stir together milk and vanilla.
Sift together flour and baking powder and protein, add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Beat egg whites at medium speed until stiff peaks form; gently fold into batter. Pour batter into prepared cups, full half way and in each cup crumble 1 Oreo than fill the rest of the way with batter.
Bake at 350° For 10-15 minutes or until a tooth pick is clean when Inserted.
Remove and cool or enjoy warm with desired topping.

From the kitchen of: Kaleigh Bis

COOKIES AND CREAM POP TARTS

SWEET BREAKFAST & DONUTS

506

Calories

21g

FAT

58g

carbs

12g

protein

Ingredients

Pastry:
1 cup flour
1 scoop cookies and cream protein
1/2 cup unsalted butter
1/8 cup ice cold water
Filling:
1 scoop of cookies and cream protein
2.5 tablespoons of milk of choice
12.5 grams of butter
1 tsp vanilla
100 gram of powdered sugar
27.5 grams cornstarch
30 grams of Oreo cookies

Directions

Serving Size: 5

Pastry:
In a food processor/stand mixer add the flour, protein powder, butter, water, and mix until combined.
Wrap dough in plastic wrap and place in fridge to chill.
Filling:
Place milk and butter in a stand mixer and whip until smooth. Add in vanilla, sugar, cornstarch, protein powder and crushed Oreos and mix until combined.
Assembly:
Preheat oven to 350 degrees
Flour your work top and roll out the dough until around 1/4 inch thick and use a knife or pizza cutter to cut out pop tart squares.
Place the individual squares onto the lined baking tray and brush some water over half of the the cut pastry square edges.
Divide filling between cut pastry, press tips on to bottoms firmly with a fork.
Place on a lined sheet pan and bake 10-15 minutes or until desired color is reached.
Remove from oven and cool, can top with powdered sugar or another topping of your choice.

From the kitchen of: Kaleigh Bis

TOASTED OAT PECAN SMOOTHIE

PROTEIN SHAKES, FRAPPES & MORE

452

Calories

13g

FAT

45g

carbs

45g

protein

Ingredients

115g ripe banana
1/2 cup oat milk
1/2 oz pecan halves
1/4 tsp cinnamon
1 tbsp sugar free maple syrup
1 scoop protein French toast
1 scoop collagen (optional)
Ice

Directions

1. In a blender add about 2-3 cups ice. Add milk and maple syrup and blend.
2. Add protein powder and collagen and blend until smooth and creamy.
3. Top with cinnamon and pecans.

From the kitchen of: Megan Osborn

CINNAMON ROLL CASSEROLE

SWEET BREAKFAST & DONUTS

222

Calories

11g

FAT

28g

carbs

4g

protein

Ingredients

2 cans cinnamon rolls (with icing)
6 tbsp butter (melted)
4 eggs
3/4 cup milk
1 tsp cinnamon
1 tsp vanilla
3/4 cup maple syrup

Directions

Serving Size: 12

Preheat oven to 375F
Melt butter and pour into a 9×13 pan.
Cut cinnamon rolls into 4 pieces each and add to casserole pan. Use a spatula to mix the cinnamon rolls with the butter. Coat evenly and then spread out evenly so there is only one layer of cinnamon roll pieces.
Whisk together eggs, milk, cinnamon, vanilla, and Bowmar Protein Cinnamon Roll. (Note: If you want more protein in this recipe, you could add another scoop. It cooks a little bit drier than only 2 scoops, so I would recommend 2 scoops, but it can be done with 3!
Pour mixture over cinnamon rolls. Pour the maple syrup over the top of the mixture evenly.
Bake for about 30-40 minutes (depending on oven, mine took about 40 minutes but be careful not to overcook!)
Place icing packets in the microwave for 5 second increments until it is liquefied enough to pour evenly. Next, pour icing over the casserole and enjoy!

From the kitchen of: Elizabeth Bettag