CINNAMON ROLL FROZEN YOGURT

CANDIES & SWEET TREATS

137

Calories

2g

FAT

11g

carbs

17g

protein

Ingredients

1 cup nonfat plain Greek yogurt
1 1/4 cups 2% milk (I do not recommend substituting with almond or fat free milk)
2 scoops Protein Cinnamon Roll
1/2 teaspoon xanthan gum
1 teaspoon vanilla stevia
2 teaspoons vanilla
1/4 teaspoon salt

Directions

Serving Size: 4

Prepare your ice cream maker as needed (mine has a bowl that needs to be put in the freezer for 3-6 hours prior to use)

Add all ingredients together into large bowl and mix until thoroughly combined (make sure there are no lumps of protein powder)

Pour into ice cream maker and follow your machine’s instructions- mine takes about 35 minutes until ice cream consistency.

Note-this ice cream is best served fresh, if you freeze leftovers it will get very hard so you will need to thaw in the fridge for a few hours or microwave about 30 seconds before it reaches a scoopable consistency again.

From the kitchen of: Joy Ott

FRENCH TOAST CREAM ECLAIRS

CANDIES & SWEET TREATS, SWEET BREAKFAST & DONUTS

69

Calories

5g

FAT

9g

carbs

2g

protein

Ingredients

Pastry
1 cup flour
8 tbsp butter
2 tsp sugar
1/2 cup milk
1/2 cup water
4 eggs, beaten

Filling
2 cups milk
2 tbsp cornstarch
2 tbsp protein French toast powder
2 tbsp erythritol
3 tbsp brown swerve

Maple glaze
1/2 cup sugar free maple syrup
4 tbsp butter or margarine
1 cup confectioners swerve

Directions

Serving Size: 36

1. Combine the water, sugar, salt and milk in a medium saucepan. Bring to a simmer and add flour. Stir until a dough ball forms and mash it against the sides of the pan for about 1 minute. Remove from heat and allow to cool.
2. Using a hand mixer or stand mixer, beat in the beaten eggs in small increments until the dough is thick, shiny and pipeable.
3. Preheat the oven to 400 degrees Fahrenheit.
4. Prepare a baking sheet with parchment paper or use a silicone baking sheet. Transfer the dough to a piping bag or ziploc bag with the corner cut off and pipe out your bag eclairs about 3” long.
5. Bake the pastries for 20 minutes, reduce the temperature to 350 degrees Fahrenheit and continue to bake for about 7-8 minutes. Do not open the oven until 25 minutes has passed. The steam causes them to rise. The pastries should be golden and hollow sounding. Remove from oven and allow to cool.
6. Prepare your filling: boil the almond milk then reduce heat and stir in remaining filling ingredients until it starts to thicken. Remove from heat and store in fridge. Before using, stir it until smooth.
7. Prepare the glaze: combine all ingredients in a small sauce pan and stir until combined. Mixture will harden if it gets too cool so use promptly.

Assembly:
Make a small hole in the end of each pastry and pipe the filling in or simply slice in half and fill with filling. Dunk the pastries in the glaze and allow to cool. Store in fridge.

From the kitchen of: Megan Osborn

KEY LIME PROTEIN CHEESECAKE

CAKES, COOKIES, BROWNIES & PIES, CANDIES & SWEET TREATS

169

Calories

2g

FAT

9g

carbs

29g

protein

Ingredients

1 whole egg
3 egg whites
1 8 oz package fat free cream cheese
8 oz fat free plain Greek yogurt
2 scoops protein key lime pie
1 teaspoon pure lime extract (optional)
Zest of 1 lime
1-2 tablespoons lime juice

Directions

Serving Size: 4

Preheat oven to 300 degrees. Separate 1 egg and while all 4 egg whites until soft peaks form. With electric mixer on medium speed, blend cream cheese, greek yogurt and egg yolk in a separate bowl for about 2 minutes (until combined and light & creamy). Add in lime juice, extract, zest and protein, and mix on low to medium speed until fully combined (make sure protein is fully incorporated). With rubber spatula, fold in whipped egg whites. Pour batter into a well greased 8 inch spring form pan (can use normal cake pan, but it is harder to serve). Bake at 300 degrees for 30 minutes, then reduce temperature to 210 degrees and bake an additional 50 minutes. Let cool completely before serving or refrigerating; refrigerate until served.

From the kitchen of: Olivia Zillier

PEANUT BUTTER COOKIE PROTEIN MINI MUFFINS WITH CHOCOLATE CHIPS

CANDIES & SWEET TREATS, SWEET BREAKFAST & DONUTS

93

Calories

3g

FAT

10g

carbs

5g

protein

Ingredients

3T crunchy peanut butter
2 over ripe bananas, mashed
4.5T old fashioned oats
2 eggs
2 packets BN Vegan Protein PB Cookie (or 2 scoops)
2T protein pancake mix
1T honey
2T vanilla
2T water
1t baking powder
1/4 cup mini chocolate chips

Directions

Serving Size: 16

1. Preheat oven to 375 degrees F and grease a mini muffin pan (or use liners)
2. Mix everything together, except the chocolate chips.
3. Fold in chocolate chips.
4. Fill muffins to just about the top (makes about 16 mini muffins)
5. Bake 10-11 minutes, or until tops golden brown.

From the kitchen of: Meghan Fink

COOKIE BUTTER COOKIES

CAKES, COOKIES, BROWNIES & PIES, CANDIES & SWEET TREATS

113

Calories

6g

FAT

8g

carbs

6g

protein

Ingredients

2 tbsp softened butter
1 cup cookie butter (can use any nut butter, peanut butter was really good too)
1 cup oats
1 egg

Directions

Serving Size: 15

Mix all together
Bake 350 degrees
10-14 minutes depending on size of cookies made.

From the kitchen of: Madison Wilkey

PROTEIN PEANUT BUTTER COOKIE DOUGH BALLS

CANDIES & SWEET TREATS

1198

Calories

73G

FAT

51G

carbs

89G

protein

Ingredients

3 Scoops PFC (or PBC)
6 TBSP Peanut Butter
1 TBSP Melted Coconut Oil
1/2 TSP Salt
1 TSP Vanilla Extract
2 TBSP Chocolate Chips

Directions

All all ingredients to a large bowl.

Mix with a spatula until crumbly.

Use your hand to form a ball of dough, yields 12.

Refrigerate for at least 1 hour.