CHOCOLATE MOUSSE

CANDIES & SWEET TREATS, COLLECTIONS

102

Calories

0g

FAT

17g

carbs

5g

protein

Ingredients

1 Box Sugar Free Jello Chocolate Fudge Pudding Mix
1 Scoop Protein Hot Chocolate
1 Container Fat Free Cool Whip
2 Cups Skim Milk (non-dairy milk will not set up properly— it will be loose)

Directions

Serving Size: 8

-Combine pudding mix and protein powder together in a medium-sized bowl
-Add in the 2 cups of skim milk and whisk together for 2 minutes
-Gently fold in the (thawed) container of Cool Whip
-Let chill for at least 2 hours before serving
-Optional: top it with fat free whipped cream and a few chocolate chips

From the kitchen of: Paige Pomerantz

PROTEIN COOKIES AND CREAM MACARONS

CANDIES & SWEET TREATS, COLLECTIONS

233

Calories

11g

FAT

25g

carbs

8g

protein

Ingredients

For the cookies:
3 egg whites
1 3/4 cups powdered sugar
1 cup almond flour
1 tsp salt
1/4 cup granulated sugar
1/2 tsp vanilla
Gel food coloring (optional)
For the butter cream:
1 cup softened butter
1 cup powdered sugar
2 cups protein cookies and cream (5-6 scoops)
1 tsp vanilla
2-4 TBS milk

Directions

Serving Size: 18

1. Whisk the egg whites until frothy and opaque
2. Slowly add granulated sugar as you mix (1/3 at a time)
3. Whisk until white and cloud-like
4. Add vanilla.
5. Continue until stiff peaks form
6. Add food coloring
7. Whisk almond flour and powdered sugar in separate bowl
8. Gently fold in almond flour and powdered sugar and mix until it looks like lava or ribbons
9. Pipe 2” circles onto parchment paper-lined cookie sheet
10. Drop the tray on the counter and let sit at room temperature until film forms on the top
11. Bake at 300 degrees F for 15-17 minutes
12. Turn the oven off and crack the door
13. Allow to cool gradually so they don’t crack
14. Make the butter cream by combining the powdered sugar, protein, butter, vanilla, and milk in a mixer
15. When the cookies are completely cool, pipe the frosting and sandwich the cookies together. Allow to sit for 24 hours before enjoying!

From the kitchen of: Colleen Kysor

PEANUT BUTTER CHOCOLATE PROTEIN FUDGE

CANDIES & SWEET TREATS, COLLECTIONS

150

Calories

12g

FAT

5g

carbs

8g

protein

Ingredients

3 Scoops of PHC powder
1 Cup of peanut butter
4 TB coconut oil
*Optional- Can use SF chocolate chips or peanut butter chocolate chips

Directions

Serving Size: 15

1. Combine ALL ingredients until smooth
2. Line a dish with parchment paper
3. Pour batter into dish and smooth out with spatula
4. Refrigerate for 3+ hours
(**Can be stored in refrigerator or freezer)

From the kitchen of: Nicole Abbott

CHOCOLATE HAZELNUT TURNOVERS

CANDIES & SWEET TREATS, COLLECTIONS

117

Calories

8g

FAT

9g

carbs

4g

protein

Ingredients

1 puff pastry sheet
1/2 cup of Bowmar Nutrition chocolate hazelnut spread
2 tbsp sugar free Hershey’s chocolate syrup

Directions

Serving Size: 16

Lay out your puff pastry sheet and roll it out to a 12” square. Cut into 16 equal sized squares for mini turnovers. Place 1/2 tbsp of hazelnut spread in the center of each square. Fold over the corners making triangles, and pinch the seams together completely. Bake at 375 for 15 minutes. Drizzle with sugar free syrup and enjoy!

From the kitchen of: Stephanie Rogge

BOWMAR BUTTER CUPS

CANDIES & SWEET TREATS, COLLECTIONS

43

Calories

2g

FAT

6g

carbs

2g

protein

Ingredients

1 tbsp protein cookie butter
30g sugar free chocolate, melted

Directions

Serving Size: 3

1. Prepare 3 mini muffin liners.
2. Apply 5g melted chocolate to the bottom of each liner. Put in the fridge to harden.
3. Remove from fridge and add 1 tsp butter to each and then cover in melted chocolate.
4. Return to fridge to harden and enjoy!

From the kitchen of: Megan Osborn

CONFETTI CRACKERS

CANDIES & SWEET TREATS, COLLECTIONS

69

Calories

2g

FAT

7g

carbs

5g

protein

Ingredients

15g protein icing
5 townhouse buttery crackers
30g sugar free chocolate chips*
Optional: 1-2 tsp confetti sprinkles

*you will need to melt more chocolate than you will use for dipping purposes

Directions

Serving Size: 5

1. Lay the crackers on wax paper.
2. Spread a thin layer of protein icing on top of each cracker.
3. Melt the chocolate in 30 second increments in the microwave or over the stove. Do not overheat.
4. Using a double boiler to keep the chocolate warm* dip each cracker into the chocolate and coat completely. Use a fork to extract and wipe off excess chocolate.
5. Return the cracker to the wax paper and immediately sprinkle with sprinkles. Repeat the process for all the crackers.
6. Transfer to the fridge to harden.

* you may use a shallow pan with water and put your vessel of chocolate in that on simmer or just work quickly if you don’t have a double boiler.

From the kitchen of: Megan Osborn