VIRGIN COTTON CANDY MARGARITA

PROTEIN SHAKES, FRAPPES & MORE

92

Calories

1g

FAT

16g

carbs

6g

protein

Ingredients

1/2 scoop protein cotton candy
1/2 cup coconut milk
1/2 cup fresh lime juice
1/2 cup light orange juice – no pulp
1/2 cup cream soda
Ice

Directions

Serving Size: 2

1. Combine protein cotton candy and coconut milk… shaken, not stirred! (:
2. Add lime juice and orange juice to cotton candy mix, shake again.
3. Pour half the mix over ice, top with half the cream soda (I used Jones brand). Give it a gentle stir to mix the cream soda in, and enjoy!

From the kitchen of: Samantha Holt

PROTEIN FRUITY PEBBLE COOKIES

CAKES, COOKIES, BROWNIES & PIES

129

Calories

6g

FAT

17g

carbs

2g

protein

Ingredients

1 cup butter, softened
1¼ cups sugar
1 egg
2 tsp vanilla
2¼ cups flour
1 tsp baking soda
1/2 tsp salt
2 cups Fruity Pebbles cereal
1 scoop bowmar nutrition fruity cereal protein

Directions

Serving Size: 32

Preheat oven to 375°. In large bowl using electric mixer, cream butter and sugar. Mix in egg and vanilla. Mix in flour, baking soda, and salt. Add Fruity Pebbles and mix just until combined. Drop by scoopful onto cookie sheet. Bake for 9 minutes, pull out of oven just before they start to brown. Cool on cookie sheet about 3 minutes and transfer to cooling rack.

From the kitchen of: Alena Wood

STRAWBERRY DONUTS WITH STRAWBERRY FROSTING

SWEET BREAKFAST & DONUTS

89

Calories

3g

FAT

15g

carbs

7g

protein

Ingredients

DONUTS:
1/2 cup protein strawberry shake
1/2 cup all purpose flour
5 tbsp swerve granular
1 tsp baking powder
dash salt
1 tbsp light butter – melted
2 tbsp plain greek yogurt
1/4 cup unsweetened almond milk
1/2 tsp vanilla
1 egg

FROSTING:
2 tbsp protein strawberry shake
1/4 cup powdered swerve
2 tbsp whipped cream cheese
1/2 tsp light butter
1 strawberry mashed

Directions

Serving Size: 8

Whisk together dry donut ingredients. In a separate bowl, combing melted butter, greek yogurt, 2 tbsp almond milk, vanilla, and an egg. Whisk until smooth. Mix wet ingredients into your dry. Preheat your oven to 350 degrees. Transfer your batter to a plastic bag and snip the end to easily pour the batter into your donut molds. This recipe makes 8 donuts. Bake for 12 minutes. While they’re baking, combine frosting ingredients. Once donuts are cooled, frost them and enjoy!

From the kitchen of: Stephanie Rogge

STRAWBERRY GLAZED DONUT HOLES

SWEET BREAKFAST & DONUTS

25

Calories

1g

FAT

5g

carbs

2g

protein

Ingredients

DONUTS:
1/2 cup protein strawberry shake
1/2 cup all purpose flour
5 tbsp swerve granular
1 tsp baking powder
dash salt
1 tbsp light butter – melted
2 tbsp plain greek yogurt
1/4 cup unsweetened almond milk
1/2 tsp vanilla
1 egg

GLAZE:
1/4 cup powdered swerve
1 tbsp protein strawberry shake
1 strawberry – mashed
1 tbsp unsweetened almond milk

Directions

Serving Size: 24

Whisk together dry donut ingredients. In a separate bowl, combine melted butter, greek yogurt, 2 tbsp almond milk, vanilla, and an egg. Whisk until smooth. Mix wet ingredients into the dry. Preheat your oven to 350 degrees, and spray a mini muffin tin with nonstick spray. Spread batter into the mini muffin tins. It makes around 24 donut holes. Bake in the oven for 7-8 minutes. Remove from oven and let cool. Combine powdered swerve, 1 tbsp of strawberry protein, 1 tbsp almond milk, and 1 mashed strawberry. Toss donuts in the glaze and set on a wire rack to drip any excess glaze off.

From the kitchen of: Stephanie Rogge

FRUITY PEBBLE CAKE BATTER CHEESEBALL

CANDIES & SWEET TREATS

65

Calories

3g

FAT

16g

carbs

4g

protein

Ingredients

4 oz fat free cream cheese, softened
2 tbsp butter, softened
15g protein fruity cereal
1/2 cup powdered erythritol (or powdered sugar)
1/4 tsp vanilla extract
3/4 cup fruity pebbles cereal

Directions

Serving Size: 8

1. Beat the cream cheese and butter until smooth and creamy.
2. Slowly add the powdered sweetener and protein fruity cereal powder until fully combined.
3. Add the vanilla and mix until combined.
4. Gently fold in 1/4 cup of the fruity pebbles. Wrap the mixture in plastic wrap in a ball shape and refrigerate for at least 2 hours.
5. Pour 1/2 cup fruity pebbles into a shallow pan. Remove the cheeseball from the refrigerator and roll in the cereal until completely coated. Serve immediately or store in the fridge covered with plastic wrap.

From the kitchen of: Megan Osborn

PEANUT BUTTER BROWN SUGAR FRENCH TOAST

SWEET BREAKFAST & DONUTS

313

Calories

12g

FAT

40g

carbs

16g

protein

Ingredients

2 slices light bread (45 calorie)
1 tbsp brown sweetener (or brown sugar)
2 tbsp buckeye butter
1 egg white
1/4 cup unsweetened almond milk

Directions

1. Preheat a nonstick pan over medium heat and spray with cooking spray.
2. Spread 1 tbsp of buckeye butter over each slice of bread.
3. Spread 1 tbsp of brown sweetener over 1 half. Sandwich the slices.
4. Whisk the egg white and almond milk and soak the sandwich in the mixture.
5. Cook over medium to high heat, flipping when it begins to turn golden brown.
6. Remove from heat and serve with sugar free syrup if desired.

From the kitchen of: Megan Osborn