LEMON BLUEBERRY CHEESECAKE

CAKES, COOKIES, BROWNIES & PIES

193

Calories

6g

FAT

15g

carbs

20g

protein

Ingredients

190 grams low fat cottage cheese
190 grams fat free Greek yogurt
8 ounce Fat Free cream cheese, softened
8 ounce reduced fat cream cheese, softened
92 grams liquid egg whites
2 eggs
1 package sugar free lemon pudding mix
64 grams Lemon Bar Protein Powder
1 tsp vanilla extract
150 grams blueberries

Directions

Serving Size: 8

1. Preheat oven to 250 degrees.
2. Spray springform pan with nonstick spray
3. Using a stand mixer or blender, mix all ingredients except for the blueberries together. ( a hand mixer doesn’t get the batter as creamy as it should be)
4. Gently fold blueberries into the batter
5. Pour batter into pan and bake for 30 mins.
6. Without opening the oven, increase temperature to 300 degrees and cook for additional 30 mins.
7. Remove from oven and let chill in the refrigerator overnight.

From the kitchen of: Devan Omahen

PROTEIN RICE KRISPY TREATS

CANDIES & SWEET TREATS

1063

Calories

19g

FAT

130g

carbs

30g

protein

Ingredients

1 1/2 Tablespoon Butter
3 cups rice krisp cereal
2 cups marshmallows
1 serving or scoop Bowmar Protein Fruity Cereal

Directions

Put marshmallows and butter in a bowl and heat for 1 minute in microwave. Add in protein to butter and marshmallows and mix. Then add in cereal and mix and place in glass pan. Top with sprinkles

From the kitchen of: Lindsey Nassir

BUCKEYE DESSERT LASAGNA

CANDIES & SWEET TREATS

254

Calories

9g

FAT

39g

carbs

6g

protein

Ingredients

-3 cups Cool Whip Lite
-1 pack of instant pudding(I used sugar free, fat free chocolate fudge Jell-O)
-3 cups milk (make instant pudding according to package instructions, mine called for 3 cups)
-2tbs Buckeyes butter
-2tbs caramel topping sauce
-10 miniature peanut butter cups, cut into 1/4s
-1 cup roughly crushed graham cracker crumbs

Directions

Serving Size: 8

1) Beat milk and instant pudding according to instructions on box
2) Spread a thin layer of Cool Whip Lite(1 cup) on the bottom of a lasagna dish
3) Spread 1/2 of the instant pudding over the Cool Whip Lite later
4) Sprinkle 1/3 of the graham cracker crumbs and miniature peanut butter cups over the pudding
5) Drizzle warmed Buckeyes protein butter and caramel topping sauce over the previous layer
6) Repeat steps 2-5 to create more layers
7) Spread the remaining 1 cup of Cool Whip Lite over the lasagna
8) Top the lasagna with the remaining ingredients

For thicker layers: layer it cool whip, toppings, pudding, toppings, cool whip, toppings

From the kitchen of: Dana Eisentraut

SNICKER CARAMEL APPLE SALAD

CANDIES & SWEET TREATS

1928

Calories

81g

FAT

157g

carbs

146g

protein

Ingredients

155g Protein dulce de leche
16oz cool whip (I used lite)
1/2 cup (120g) unsweetened vanilla almond milk
417g of Pink lady apples, diced (about 3 medium apples)
3/4 cup (111g) of salted peanuts, chopped
4 tbsp chocolate coconut peanut butter (optional)

Toppings:
1tbsp caramel sauce
1tbsp choc syrup
2tbsp salted peanuts

Directions

Combine in bowl protein powder, cool whip, and almond milk. Use a hand mixer to combine until well mixed. Stir in apples, salted peanuts, and chocolate peanut butter. I used an 8×8 glass pan, but a 13×9 may have been better. Pour the mixture into pan. Then drizzle chocolate syrup and caramel on top. Finish by sprinkling peanuts on top. Freeze for at least 2 hours and ENJOY!

From the kitchen of: Sarah Spurgat

COFFEE COOKIE BALLS

CAKES, COOKIES, BROWNIES & PIES

72

Calories

4g

FAT

6g

carbs

2g

protein

Ingredients

3/4 cup AP flour
1 scoop of hazelnut coffee
2 tsp instant coffee or espresso
1tsp warm water
5 Tb butter
1 egg
1/4 cup semi sweet chips

Directions

Serving Size: 18

preheating the oven to 350 degrees F. and line a large baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and set aside.
In a small bowl, stir together the instant espresso/coffee powder and warm water until the instant espresso has completely dissolved.
Using a stand mixer or hand mixer on low speed, mix together the butter, egg, until combined. Add in the coffee mixture and the flour mixture and mix to combine, careful not to over mix.
Turn the mixture off and gently fold in the chocolate and spoon the cookie dough onto the prepared cookie sheet, in 1 heaping tablespoon of cookie dough, spaced at least an inch apart.
Place into the oven and allow the cookies to bake 4-8 minutes, until the edges are set and the cookies are soft and puffy.
Remove the cookies from the oven and allow them to cool for 5 minutes on the cookie sheet before removing. Serve the cookies warm or once they have cooled completely.
Store the cookies in an airtight container at room temperature up to 5 days.

From the kitchen of: Kaleigh Bis

AIR FRIED CARAMEL APPLE CHIP

CANDIES & SWEET TREATS

136

Calories

1g

FAT

25g

carbs

9g

protein

Ingredients

*2 apples, thinly sliced
*2 tsp. Splenda / sugar substitute
*1/2 tsp. cinnamon
*1/4 cup caramel apple protein

Directions

Serving Size: 2

—OVEN METHOD
*Preheat oven to 200°. In a large bowl, toss apples with sugar substitute , protein and cinnamon.
*Place a metal rack inside a rimmed baking sheet.
*Lay apples slices on top of rack, spacing them so that no apples overlap.
*Bake for 2 to 3 hours, flipping apples halfway through, until apples dried out but still pliable.

—AIR FRYER METHOD:
* In a large bowl toss apples with cinnamon, protein and sugar substitute.
*Working in batches, place apples in a single layer in basket of air fryer (some overlap is okay).
*Bake at 350° for about 12 minutes, flipping every 4 minutes.

Enjoy !!!

From the kitchen of: Melanie Coutsouvelis