PROTEIN HAZELNUT COFFEE CHEESECAKE

CAKES, COOKIES, BROWNIES & PIES

190

Calories

12g

FAT

12g

carbs

9g

protein

Ingredients

Crust:
8 graham crackers
6 T. Butter melted

Cheesecake:
2 c. Plain Greek nonfat yogurt
16 oz. Neufchâtel cheese (1/3 less fat)
2 scoops PHC
1/2 c. Sugar
2 t. Vanilla
3 Eggs

Directions

Serving Size: 16

Preheat oven to 325. Spray a 9 in. springform pan. Crush graham crackers, mix with melted butter, and press into pan. Set aside.

In a separate bowl, mix cream cheese, yogurt, PHC, and sugar. Add in vanilla. Blend in eggs one at a time. Pour batter over crust.

Bake for 45-50min. Set out at room temp for about an hour. Refrigerate overnight. (Optional: melt chocolate chips and pour over cooled cheesecake. Chocolate macros not included)

From the kitchen of: Kerrigan Neidert

LEMON RICOTTA CAKE

CAKES, COOKIES, BROWNIES & PIES

4032

Calories

260g

FAT

324g

carbs

121g

protein

Ingredients

Equipment
Two 9 inch round cake pans
Ingredients
3/4 cup unsalted butter, softened (1 1/2 sticks)
1 1/2 stevia for baking sugar
15 ounces fat free milk ricotta
3 large eggs
1 scoop of lemon bar whey protein powder
1 teaspoon lemon zest (from one lemon)
1 teaspoon vanilla extract
1 1/2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Lemon Cream Cheese Frosting

8 ounces cream cheese
2 cups powdered sugar
2 tablespoons fresh squeezed lemon
1 teaspoon lemon zest (from one lemon)
1/2 – 1 scoop lemon bar whey protein

Directions

Preheat oven to 350 degrees. Butter and flour two 9 inch round cake pans and line bottom with a parchment round. Set aside.
In a stand up mixer or large bowl with an electric mixer, cream together the butter and sugar until well combined. Add the ricotta and blend until light and fluffy, about 5 minutes. Mix in the eggs, one at a time, incorporating well. Mix in the lemon zest, and vanilla.
In a seperate bowl, whisk the protein, flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet in two batches, until just combined.
Pour the batter into prepared pans and smooth as needed. Bake 30-35 minutes, or until the cake is set and a toothpick inserted comes out clean. Let cool in pan at least 10 minutes before turning out onto a wire rack to cool completely before frosting.
To make the Lemon Cream Cheese Frosting, in a large bowl combine the cream cheese, powdered sugar, lemon, protein and zest. Mix until well combined. Place one layer of the cooled cake on pedestal or cake plate and spread on about a cup of frosting. Place on the top layer of the cake and spread the remaining frosting all over the cake. Enjoy!

From the kitchen of: Jocelyn Diaz-Brooks

ALMOND JOY CHEESECAKE TRUFFLES

CANDIES & SWEET TREATS

82

Calories

5g

FAT

7g

carbs

5g

protein

Ingredients

2 oz fat free cream cheese
2 tbsp nonfat plain Greek yogurt
2 tbsp shredded coconut
16g vegan chocolate almond coconut protein
7 almonds
1/4 cup sugar free chocolate chips

Directions

Serving Size: 5

1. Combine the cream cheese and vegan protein until smooth.
2. Add the Greek yogurt and shredded coconut and combine thoroughly.
3. Roll the mixture into 5 small balls and place and almond inside each one.
4. Place the balls to chill in the refrigerator. In the meantime, crush the 2 remaining almonds for topping.
5. Remove the chilled balls from the fridge. Melt the chocolate chips in 30 second increments in the microwave, stirring each time.
6. Coat each ball in a thin layer of chocolate and top with crushed almonds.
7. Allow the chocolate to harden and serve immediately or store in the fridge.

From the kitchen of: Megan Osborn

NO BAKE RESSES BARS

CAKES, COOKIES, BROWNIES & PIES

152

Calories

8g

FAT

13g

carbs

7g

protein

Ingredients

1/2 c. Peanut butter
1/4 c. Honey
1 T melted coconut oil
1 t vanilla
1/3 c. Ground flax seed meal
2 scoops Bowmar nutrition peanut butter cookie protein powder
2 oz melted chocolate (I used enjoy life mini chips)
Optional : course salt

Directions

In a medium bowl mix peanut butter, honey, coconut oil, and vanilla until smooth.
Add in ground flax meal and protein powder. Mix until combined.
Press into a 8×4 inch pan lined with parchment. Press until uniform.
Add melted chocolate on top.
Add salt if desired.
Put in the freezer for 30 min.
Cut up and enjoy!

From the kitchen of: Tracy Vlasic

PEANUT BUTTER THUMB PRINT COOKIES

CAKES, COOKIES, BROWNIES & PIES

113

Calories

4g

FAT

6g

carbs

12g

protein

Ingredients

Cookie Ingredients:
64 g Bowmar Buckeye Peanut Butter
2 egg whites
48 g powdered peanut butter
4 g baking powder
4 packets stevia

Chocolate Ingredients:
30 g Bowmar Protein Hot Chocolate
about 23 ml water (add until correct consistency)

Directions

Servings Size: 6

Preheat oven to 325 F
Mix Buckeye Butter and egg whites in a stand mixer until smooth.
Add powdered peanut butter, baking powder, and stevia. Mix well.
Line a baking sheet with wax paper.
Using a cookie scoop, put 6 scoops of dough on the baking sheet.
Using your thumb or the greased back of a spoon, press into the center of each cookie to make a little divot.
Bake for about 10 minutes. While cookies are cooling, mix Protein Hot Chocolate with water until it is an icing consistency.
Once cookies are completely cooled, spoon a little bit of the mixture into each divot.
Let harden and refrigerate.

From the kitchen of: Elizabeth Bettag

APPLE CRISP PROTEIN PARFAIT

CANDIES & SWEET TREATS

443

Calories

29g

FAT

43g

carbs

13g

protein

Ingredients

2 large Granny Smith Apples
1+1 tsp cinnamon
a dash of nutmeg
a pinch of salt
1 tbsp water
2+ 2 tbsp coconut oil
1/2 C gluten free oats (i used regular)
1/2 C coconut flour
1/2 scoop + 1/2 scoop vanilla protein powder
1 6 oz plain dairy free coconut yogurt

Directions

Serving Size: 3

1. Preheat oven to 350
2. Heat medium pan over medium heat with 2 tbsp coconut oil on the stove and add sliced apples, cinnamon, nutmeg, salt
3. Cook for 5 mins then add water
4. Reduce heat to low and cover and cook for 10 minutes or so then remove from heat.
5. While apples are cooking, mix oat, coconut flour, the rest of the coconut oil, cinnamon and 1/2 C of protein powder in a medium bowl
6. Line baking sheet with parchment paper then spread mixture evenly
7. Bake for approximately 10 mins checking to ensure it doesn’t burn. let cool
8. While both the apples and granola are cooking- mix the remaining 1/2 scoop of protein powder into the 6 oz of yogurt.
9. Assemble the parfait in 1/2 pint mason jars layering yogurt, apples then topping with granola. Make sure to evenly divide yogurt among the three jars first then proceed with layering apples & granola.

From the kitchen of: Krista Sierra