Calories
FAT
carbs
protein
Ingredients
1 cup light whipped topping
3 tbsp chocolate hazelnut spread
1/2 cup unsweetened almond milk
1 tsp sugar free chocolate fudge instant pudding mix
Directions
Combine ingredients and pour into popsicle molds. Freeze for a few hours or overnight before enjoying.
From the kitchen of: Stephanie Rogge
Calories
FAT
carbs
protein
Ingredients
– 54g marshmallow creme
– 14g light country crock butter
– 14g creamy peanut butter
– 8g @bowmar_nutrition Dairy Free Protein French Toast
– 28g popped white popcorn
Directions
Serving Size: 5
1. Combine marshmallow creme, butter, and peanut butter in a microwave safe bowl.
2. Microwave for 15 seconds. Stir using a rubber scraper.
3. Mix in the PFT. Then, add in the popcorn and mix until fully coated.
4. Wait a few minutes for the mixture to cool. Then, form into balls (I just made them the size of my palms!)
5. Lay each ball on a piece of parchment paper and let set about 20 minutes.
From the kitchen of: Katharina Garcia-Nelson
Calories
FAT
carbs
protein
Ingredients
-8oz reduced fat cream cheese
-2 cups lite cool whip
-1tsp vanilla extract
-1tbs cocoa powder
-2 scoops protein hot chocolate
-water
Optional add ins: chocolate chips, marshmallows, chocolate syrup
Directions
Serving Size: 10
1) Beat cream cheese, vanilla, cocoa powder, and protein hot chocolate together
2) Add water to mixer 1tbs at a time until the mixture is similar to cream cheese
3) Fold cool whip into mixture
4) Add in any mix ins you’d like then enjoy!
From the kitchen of: Dana Eisentraut
Calories
FAT
carbs
protein
Ingredients
2.5 nutter butter cookies
1 tbsp whipped cream cheese
1 tbsp powdered swerve
2 tbsp whipped light topping
2 tbsp unsweetened almond milk
2 tsp chocolate instant pudding mix
2 tbsp wwhipped light topping
1 tbsp buckeye butter
Directions
Place 2 nutter butter cookies in the base of a shallow bowl. Combine whipped cream cheese, powdered swerve, and 2 tbsp whipped topping. Layer this on top of the cookie base. In a separate bowl, mix almond milk and chocolate pudding mix. Once it begins to thicken pour on top of the cream cheese mixture. Top with 2 tbsp whipped topping. Break a nutter butter cookie in half and crumble it up. Sprinkle the crumbs on top of the whipped topping layer. Melt 1 tbsp buckeye butter in the microwave and pour over top. Refrigerate for a few hours before enjoying.
From the kitchen of: Stephanie Rogge
Calories
FAT
carbs
protein
Ingredients
-2 cups large marshmallows
-1 scoop protein hot chocolate
-4 Hershey’s chocolate bars
-Graham crackers for dipping (not included in macros)
Directions
Serving Size: 8
1) preheat oven to 375 degrees
2) melt chocolate in the microwave in 30 second increments, until just melted and smooth
3) stir in 1 scoop of protein hot chocolate to the melted chocolate
4) poor chocolate mixture into an oven safe dish
5) evenly spread marsh mallows across the top of the chocolate
6) place dish in oven for approximately 10 minutes
7) remove s’mores dip from oven when marshmallows are puffy and beginning to brown
Enjoy immediately as a dip with graham crackers OR let it cool and enjoy it as a crumble!
From the kitchen of: Dana Eisentraut
Calories
FAT
carbs
protein
Ingredients
12 slices white bread, cubed or quartered
8-10 large eggs
2 ½ C. milk
1 tsp. vanilla
½ tsp. cinnamon
¼ tsp. nutmeg
2 scoops Bowmar Nutrition French Toast Protein
8 oz. cream cheese, softened and cubed – (I used 1/3 less fat cream cheese)
2 Tbsp. butter, melted
½ C. fresh berries (blueberries, raspberries, etc.)
Directions
Serving Size: 8
1. Spray 9×13 pan with Pam.
2. Put half the bread cubes on the bottom of the dish. Spread out the cubed pieces of cream cheese on top. Cover with the remaining pieces of bread.
3. Beat eggs and combine wet ingredients, spices, and protein powder.
4. Pour over bread and push down bread pieces lightly to soak up liquid.
5. Pour melted butter over the top, sprinkle berries and add extra cinnamon.
6. Cover and refrigerate overnight.
7. Next day, bake for 45-50 minutes at 350°.
*This recipe can be made gluten free by substituting gluten-free bread. See third picture of a gluten-free half batch.
From the kitchen of: Erin Walters