FRUITY PEBBLE DONUTS

COLLECTIONS, SWEET BREAKFAST & DONUTS

95

Calories

1g

FAT

16g

carbs

7g

protein

Ingredients

Donut:

1/2 Cup All Purpose Flour
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Scoop Protein Fruity Cereal
2 Tbsp Swerve Granular
1/2 Cup Skim Milk
1 Egg
1 Tsp Vanilla

Topping.

1/3 Cup Swerve Confectioner’s
1 1/2 Tbsp Skim Milk
1/2 Tsp Vanilla
1/2 Cup Fruity Pebbles

Directions

Serving Size: 6

-Spray your donut pan with nonstick spray of your choice and preheat oven to 350°
-Combine flour, protein powder, baking soda, salt, and Swerve Granular together, then add in wet ingredients. Mix together thoroughly.
-Spoon or pipe batter evenly into 6 donuts (1/6 of batter in each)
-Bake for 8 minutes or until toothpick comes out clean
-While donuts cool, mix together Swerve powdered sugar, milk, and vanilla. Add milk gradually. Glaze should be thick but dip-able.
-When donuts are fully cooled, dip top of each donut into glaze, then top with Fruity Pebbles!

From the kitchen of: Paige Pomerantz

PROTEIN S’MORES POPTARTS

COLLECTIONS, SWEET BREAKFAST & DONUTS

531

Calories

32g

FAT

56g

carbs

7g

protein

Ingredients

2 rolls of refrigerated pie crust
5 TBS Protein Chocolate Hazelnut Spread
5 TBS marshmallow fluff
2 TBS butter
2 TBS Protein Hot Chocolate
3 TBS mini chocolate chips
1 TBS powdered sugar
graham cracker crumbs (optional)

Directions

Serving Size: 5

1. Preheat the oven to 400 degrees F and spray a cookie sheet
2. Roll the pie doughs out and cut into rectangles
3. Place half of the rectangles on the cookie sheet and pipe alternating lines of fluff and hazelnut spread
4. Wet the edges of the piped rectangles and cover with the other half of the pie crust rectangles and press the edges with a fork to seal
5. Bake for 10-15 minutes until the crust is baked
6. Allow to cool
7. Make the glaze by mixing the butter, Protein Hot Chocolate, mini chocolate chips, and powdered sugar
8. Top the poptarts with the glaze and graham cracker crumbs

From the kitchen of: Colleen Kysor

PUMPKIN QUICK OATS

COLLECTIONS, SWEET BREAKFAST & DONUTS

258

Calories

9g

FAT

29g

carbs

21g

protein

Ingredients

1 packet cinnamon roll better oats
60g pumpkin purée
14g protein French toast
1 tbsp bowmar butter of choice

Directions

1. Combine the oats with the directed amount of water and microwave for 60 seconds.
2. Stir in the purée and protein powder and cook for an additional 30 seconds (watch closely).
3. Add bowmar butter of choice and let the oats sit until thick and cooled!

From the kitchen of: Megan Osborn

FRENCH TOAST DONUTS

COLLECTIONS, SWEET BREAKFAST & DONUTS

153

Calories

8g

FAT

11g

carbs

10g

protein

Ingredients

Donuts:
1 c Birch Benders Paleo Pancake mix
1 scoop Bowmar French Toast protein powder
1/4 c cashew butter
1 mashed banana
1/2 c unsweetened almond milk
1 tsp baking soda
1 tsp vanilla

Frosting:
1/3 c Swerve confectioners sugar
1 scoop Bowmar French Toast protein powder

Directions

Serving Size: 8

Spray silicon donut pans. Mix all donut ingredients. Fill icing bag or large ziploc bag with mixture and cut tip o squeeze into pans. Bake at 375 for 10-15 mins or use toothpick test. After cooled, Pop out of molds. Mix swerve and protein powder with a little (tbsp or 2) of water to make icing. Dip one side of donuts in and add sprinkles.

From the kitchen of: Ginny Bishop

CINNAMON ROLL BITES

COLLECTIONS, SWEET BREAKFAST & DONUTS

141

Calories

4g

FAT

23g

carbs

4g

protein

Ingredients

1/2 scoop Bowmar Nutrition protein cinnamon roll
1 can reduced fat pillsbury cinnamon rolls
2 tbs BN protein frosting of regular icing

Directions

Serving Size: 9

Open cinnamon roll pack and knead rolls together. Split into 9 or 10 small bites. Pour protein powder on a plate and roll each ball in it. Bake for 10-12 min at 400°. Let cool, add frosting on top and enjoy!

From the kitchen of: Alena Wood

APPLE PIE DONUTS

COLLECTIONS, SWEET BREAKFAST & DONUTS

153

Calories

1g

FAT

28g

carbs

8g

protein

Ingredients

Donut:

1/2 Cup Krusteaz Protein Pancake Mix
1 Scoop Protein French Toast
2 Tsp Cinnamon
1/2 Cup Apple Cider
1 Egg
1/2 Tsp Vanilla

Apple Pie Topping:

2 Small Apples or 1 Big Apple
2 Tsp Cinnamon
3 Tsp Sugar
2 Tsp Flour

Glaze:

1/3 Cup Powdered Sugar
1/2 – 1 Tbsp Nonfat Milk

Directions

Serving Size: 6

-Peel, core, and dice the apples into really tiny pieces/chunks
-Mix the cinnamon, sugar, and flour into the apples and set aside
-Spray your donut pan with nonstick spray of your choice and preheat oven to 325°
-Combine pancake mix and protein powder together, then add in wet ingredients. Mix together thoroughly.
-Spoon or pipe batter evenly into 6 donuts (1/6 of batter in each)
-Top each donut with 1/6 of the apple mixture
-Bake for 12 minutes or until toothpick comes out clean
-While donuts cool, mix together powdered sugar and milk until desired glaze consistency is reached… glaze should be thick.
-When donuts are fully cooled, drizzle glaze over them and enjoy!

From the kitchen of: Paige Pomerantz