NO BAKE SALTED CARAMEL PIE

CAKES, COOKIES, BROWNIES & PIES

535

Calories

34g

FAT

44g

carbs

13g

protein

Ingredients

crust:
– 1 cup coarsely crushed pretzels
– 1/2 cup (1 stick) butter, melted
– 1/3 cup sugar

filling:
– 2 packages (8 ounces each) cream cheese, softened
– 2 scoops Bowmar Nutrition Protein Salted Caramel protein powder
– 1 tablespoon pure vanilla extract
– 2 tablespoons caramel dessert topping
– 1/4 cup heavy cream

toppings:
– caramel dessert topping
– flaky salt

Directions

Serving Size: 8

1. For the Crust, Crush pretzels in blender, then mix all ingredients in medium bowl. Press into bottom and up sides of 9-inch pie plate. Set aside.
2. For the Filling, beat cream cheese, salted caramel protein and vanilla in large bowl with electric mixer on medium speed until smooth. Add 1-2 tablespoons of caramel topping. Gradually beat in heavy cream just until blended. Beat on medium-high speed 2 minutes or until fluffy. Spoon mixture into crust.
3. Refrigerate 3 hours or until set. Drizzle with additional caramel topping. Sprinkle with sea salt, if desired. Store leftover pie in refrigerator.

From the kitchen of: Eden Pollock

CINNAMON ROLL SUGAR COOKIE

CAKES, COOKIES, BROWNIES & PIES

288

Calories

15g

FAT

34g

carbs

4g

protein

Ingredients

Cookie Ingredients:
1 cup butter (softened)
1 cup sugar
2 eggs
1 tbsp vanilla
3 cups flour
3 tsp baking powder
2 tsp ground cinnamon
1 scoop Bowmar Protein Cinnamon Roll

Frosting Ingredients:
8 ounces cream cheese (softened)
8 tbsp butter
2 1/2 cups powdered sugar

Directions

Serving Size: 24

In a large bowl (or a stand mixer) add butter and sugar and beat together.
Add the eggs one at a time.
Next, add vanilla and mix well.
Mix in one scoop of Bowmar Protein Cinnamon Roll.
Add flour, baking powder, and cinnamon and mix well until a firm dough forms.
Roll into a ball and chill in refrigerator for 30 minutes.
Preheat the oven to 375F.
Roll the dough into 24 balls of approximately equal size and place on two baking sheets lined with wax paper.
Use the bottom of a wide glass to flatten each ball to be about 1/2 inch thick.
Bake approximately 7-10 minutes until the bottom of the cookies are just slightly golden brown. Be careful and check the cookies often because oven temperatures may vary and these cookies are done before they look done!
Place cookies on a cooling rack and cool completely before frosting.
While cookies are cooling, beat together cream cheese and butter until light and fluffy.
Add powdered sugar and beat until smooth. Next, add vanilla. If your frosting looks too lumpy, you may add milk a little at a time until you reach your desired consistency. (I didn’t add any milk and the consistency was perfect.)
Beat until light and fluffy and then pipe onto cooled cookies in a spiral shape and sprinkle with cinnamon.

From the kitchen of: Elizabeth Bettag

BANANA CREAM SHAKE

PROTEIN SHAKES, FRAPPES & MORE

388

Calories

4g

FAT

35g

carbs

55g

protein

Ingredients

½ cup 2% Geek Yogurt
1 scoop Bowmar Banana Split Protein
1 tbsp Instant Sugar free Banana Cream pudding powder
½ cup of water
1 frozen banana
4 Nilla Wafers (optional, not in macros)
Non-Dairy Whip Cream (optional, not in macros)

Directions

Blend all ingredients until smooth. Add Nilla Wafers for texture in the shake or as garnish.

From the kitchen of: Riley Alejandrez

OREO CHEESECAKE BROWNIE CUPS

CAKES, COOKIES, BROWNIES & PIES

229

Calories

12g

FAT

30g

carbs

3g

protein

Ingredients

Brownie: use your favorite brownie mix, follow instructions on box (used Ghiradelli Dark Chocolate Mix for macro calculation)

Oreo cheesecake filling: 8oz softened cream cheese, 1/2 cup sugar, 1 cup heavy cream, 1 scoop cookies and cream protein, 5 Oreo cookies

Directions

Serving Size: 20

1) Preheat oven to 350 degrees
2) Form brownie box mix according to directions on box
3) Fill greased muffin tins 1/2 way with brownie mix, bake approx 10 minutes, until nearly done
4) Remove brownies from oven, allow cooking for 5-10 minutes, use a small cup or tablespoon measuring spoon to squish down the center of the brownies, forming a cup shape. Allow brownies to cook completely before removing from pan
5) Whip 1 cup of heavy cream until stiff peaks form, set aside
6) Beat 8oz cream cheese, 1/2 cup granulated sugar, and 1 scoop of cookies and cream protein until smooth
7) Fold the whipped cream and 4 crushed Oreos into the cream cheese mixture
8) Remove brownie cups from pan once cooled, fill with cream cheese mixture, top with a piece of Oreo cookie
9) Refrigerate 20-30 minutes then enjoy!

From the kitchen of: Dana Eisentraut

CINNAMON ROLL OVERNIGHT OATS

SWEET BREAKFAST & DONUTS

350

Calories

14g

FAT

48g

carbs

24g

protein

Ingredients

1 scoop protein cinnamon roll
1 cup unsweetened almond milk
1/2 cup fat free plain greek yogurt
1 cup old fashioned oats
1 tbsp brown sugar swerve
1/4 tsp cinnamon
dash of salt

TOPPINGS:
2 tbsp whipped cream cheese
5 tbsp swerve powdered
1/8 tsp vanilla extract
1 tbsp unsweetened almond milk
1 tbsp light butter
1 tbsp brown sugar swerve
1/2 tsp cinnamon

Directions

Serving Size: 2

Combine 1 scoop of cinnamon roll protein powder, 1 cup of oats, 1 cup of almond milk, 1/2 cup of greek yogurt, 1 tbsp of brown sugar swerve, 1/4 tsp cinnamon, and a dash of salt in a bowl. For the toppings, take a separate bowl and melt 1 tbsp of light butter. Once melted, stir in 1 tbsp brown sugar swerve and 1/2 tsp cinnamon. Set to the side. In another separate bowl combine 2 tbsp whipped cream cheese, 1 tbsp almond milk, 5 tbsp of powdered swerve, and 1/8 tsp of cinnamon. Mix until smooth. Pour over top of oat mixture before pouring the cinnamon sugar mixture on top as well. Cover and refrigerate overnight before consuming!

From the kitchen of: Stephanie Rogge

BANANA SPLIT FLUFF SALAD

CANDIES & SWEET TREATS

674

Calories

20g

FAT

102g

carbs

24g

protein

Ingredients

3.4 oz Bowmar Nutrition Banana Split protein
20 oz can of crushed pineapple (not drained)
8 oz cool whip
1 c mini marshmallows
1/2 c finely chopped pecans or walnuts + 2 tbsp for garnish
1/2 c mini chocolate chips + 1 tbsp for garnish
2 ripe bananas sliced
10 oz jar of maraschino cherries, halved

Directions

Serving Size: 4

1. Defrost cool whip and place in bowl.
2. Pour in pineapples and Bowmar Banana Split protein, mix well
3. Add in rest of the ingredients and garnish with 2 tbsp of nuts and chocolate chips and 1 cherry.

From the kitchen of: Krista Sierra