CINNAMON STICK DIPPERS

CANDIES & SWEET TREATS

2598

Calories

115g

FAT

353g

carbs

46g

protein

Ingredients

1 1/2 cups flour
1 tablespoon sugar
8 tablespoons butter, softened
3-6 tablespoons ice cold water
1 scoop cinnamon roll protein powder
Glaze Dip (macros for entire serving calories 394 F: 13 P:6 C: 66)
2 ounces cream cheese, softened
1 1/2 cups powdered sugar
1fl oz of almond milk

Directions

Combine flour, 1 tablespoons sugar in a medium bowl and whisk to combine. Cut in 1/2 cup butter with pastry cutter or two forks until crumbly. Add 3 tablespoons ice cold water and mix to combine. Add more water 1 tablespoon at a time as needed until mixture comes together. Flatten dough into a round disk, wrap with plastic wrap, and chill at least 15 minutes or overnight.
Preheat oven to 375 and grease a baking sheet with cooking spray.
When dough has chilled, unwrap it and use a pizza cutter to cut into 1-1/2 inch strips. Place wtrips on prepared baking sheet. Use a rubber spatula to spread 1 tablespoon water over the tops of the strips. Combine cinnamon and 1 tablespoon sugar in a small bowl and sprinkle mixture on top of strips. Bake uncovered 12-14 minutes, until lightly browned.
Glaze Dip
Combine softened cream cheese, powdered sugar in a medium bowl. Use a hand mixer to mix well. Add milk 1 teaspoon at a time until a smooth consistency is reached.
Serve dippers warm or at room temp.

From the kitchen of: Kaleigh Bis

STRAWBERRY DOLE WHIP

CANDIES & SWEET TREATS

125

Calories

3g

FAT

26g

carbs

1g

protein

Ingredients

2 cups frozen strawberry
1 cup unsweetened coconut milk
3 tsp lemon juice
Pinch of salt
1/5 cup powdered sugar
1 scoop of strawberry pineapple sharp

Directions

Serving Size: 2

Place all ingredients in blender or food processor and blend until smooth, some strawberry chunks may remain and that’s okay.
Pour into serving dish and enjoy or place into airtight container and store in freezer.

From the kitchen of: Kaleigh Bis

PINA COLADA DOLE WHIP

CANDIES & SWEET TREATS

121

Calories

2g

FAT

28g

carbs

6g

protein

Ingredients

12 oz of frozen pineapple
1 container of halo top vanilla ice cream
10 fl oz pineapple juice
1 serving of pina colada essentials

Directions

Serving Size: 4

Place all ingredients in blender or food processor and blend until smooth. Pour into containers and serve immediately or place into air tight containers and store in freezer.

From the kitchen of: Kaleigh Bis

FRUITY PEBBLE CAKE BATTER CHEESEBALL

CANDIES & SWEET TREATS

65

Calories

3g

FAT

16g

carbs

4g

protein

Ingredients

4 oz fat free cream cheese, softened
2 tbsp butter, softened
15g protein fruity cereal
1/2 cup powdered erythritol (or powdered sugar)
1/4 tsp vanilla extract
3/4 cup fruity pebbles cereal

Directions

Serving Size: 8

1. Beat the cream cheese and butter until smooth and creamy.
2. Slowly add the powdered sweetener and protein fruity cereal powder until fully combined.
3. Add the vanilla and mix until combined.
4. Gently fold in 1/4 cup of the fruity pebbles. Wrap the mixture in plastic wrap in a ball shape and refrigerate for at least 2 hours.
5. Pour 1/2 cup fruity pebbles into a shallow pan. Remove the cheeseball from the refrigerator and roll in the cereal until completely coated. Serve immediately or store in the fridge covered with plastic wrap.

From the kitchen of: Megan Osborn

ALMOND JOY CHEESECAKE TRUFFLES

CANDIES & SWEET TREATS

82

Calories

5g

FAT

7g

carbs

5g

protein

Ingredients

2 oz fat free cream cheese
2 tbsp nonfat plain Greek yogurt
2 tbsp shredded coconut
16g vegan chocolate almond coconut protein
7 almonds
1/4 cup sugar free chocolate chips

Directions

Serving Size: 5

1. Combine the cream cheese and vegan protein until smooth.
2. Add the Greek yogurt and shredded coconut and combine thoroughly.
3. Roll the mixture into 5 small balls and place and almond inside each one.
4. Place the balls to chill in the refrigerator. In the meantime, crush the 2 remaining almonds for topping.
5. Remove the chilled balls from the fridge. Melt the chocolate chips in 30 second increments in the microwave, stirring each time.
6. Coat each ball in a thin layer of chocolate and top with crushed almonds.
7. Allow the chocolate to harden and serve immediately or store in the fridge.

From the kitchen of: Megan Osborn

APPLE CRISP PROTEIN PARFAIT

CANDIES & SWEET TREATS

443

Calories

29g

FAT

43g

carbs

13g

protein

Ingredients

2 large Granny Smith Apples
1+1 tsp cinnamon
a dash of nutmeg
a pinch of salt
1 tbsp water
2+ 2 tbsp coconut oil
1/2 C gluten free oats (i used regular)
1/2 C coconut flour
1/2 scoop + 1/2 scoop vanilla protein powder
1 6 oz plain dairy free coconut yogurt

Directions

Serving Size: 3

1. Preheat oven to 350
2. Heat medium pan over medium heat with 2 tbsp coconut oil on the stove and add sliced apples, cinnamon, nutmeg, salt
3. Cook for 5 mins then add water
4. Reduce heat to low and cover and cook for 10 minutes or so then remove from heat.
5. While apples are cooking, mix oat, coconut flour, the rest of the coconut oil, cinnamon and 1/2 C of protein powder in a medium bowl
6. Line baking sheet with parchment paper then spread mixture evenly
7. Bake for approximately 10 mins checking to ensure it doesn’t burn. let cool
8. While both the apples and granola are cooking- mix the remaining 1/2 scoop of protein powder into the 6 oz of yogurt.
9. Assemble the parfait in 1/2 pint mason jars layering yogurt, apples then topping with granola. Make sure to evenly divide yogurt among the three jars first then proceed with layering apples & granola.

From the kitchen of: Krista Sierra