S’MORES TRIFLE

CANDIES & SWEET TREATS, COLLECTIONS

182

Calories

3g

FAT

23g

carbs

16g

protein

Ingredients

1/2 cup plain nonfat Greek yogurt
1/2 scoop protein hot chocolate
1/4 cup lite cool whip
2-4 drops marshmallow flavor
1 graham cracker, crushed into crumbs
1 tsp sugar free chocolate syrup

Directions

1. Mix the Greek yogurt with the protein powder.
2. In a separate bowl, mix the cool whip with marshmallow flavoring.
3. In a small glass container, layer the graham cracker crumbs, cool whip and yogurt. Repeat layers until done.
4. Top with cool whip, remaining crumbs and chocolate syrup. Serve immediately or store in the fridge.

From the kitchen of: Megan Osborn

CHOCOLATE COVERED COOKIE DOUGH BALLS

CANDIES & SWEET TREATS, COLLECTIONS

1952

Calories

114g

FAT

212g

carbs

65g

protein

Ingredients

1 cup gluten free all purpose flour
1 scoop protein vanilla bean
1/2 cup peanut butter
1/2 cup sugar free maple syrup
1 tsp vanilla extract
1/4 cup Lily’s dark chocolate chips
Coating: 3/4 cup Lily’s dark chocolate chips
1tbsp coconut butter

Directions

In a large bowl combine all ingredients and mix till dough forms! Then fold in the chocolate chips. Let the dough sit in the fridge for 10-15 minutes and then roll the dough into the balls then place back in the fridge and leave them in for up to 2 hours. After it’s been chilled in the fridge take them out and set them aside while you make the chocolate coating. For the chocolate coating melt the chocolate chips with the coconut butter and then take your cookie dough balls and dip them into the melted chocolate till the entire cookie dough ball is covered with the chocolate place on parchment paper be sure to spray with non stick spray to avoid sticking and then repeat till all of them are covered. Then place back in the fridge till the chocolate has hardened! Once hardened then Enjoy! Keep stored in fridge!

From the kitchen of: Gail Och

RASPBERRY CHEESECAKE ICE CREAM

CANDIES & SWEET TREATS, COLLECTIONS

98

Calories

2g

FAT

14g

carbs

5g

protein

Ingredients

1/2 cup lite cool whip
1 cup 2% milk
1 tbsp vita fiber syrup or corn syrup
7g sugar free cheesecake pudding mix
1/8 tsp xanthan gum
1/2 tsp psyllium husk powder
1 tsp vegetable glycerin
1/2 scoop protein vanilla bean
1/4 cup granulated sweetener
1 tsp raspberry extract

Directions

Serving Size: 4

1. Combine the cool whip and milk and blend until smooth.
2. Add in the syrup and glycerin and blend.
3. Add in all dry ingredients and blend until smooth.
4. Transfer to an ice cream maker and churn for about 25 minutes until it looks like soft serve.
5. Eat immediately for soft serve or transfer to a freezer safe container and freeze for at least 4 hours for hard serve.

From the kitchen of: Megan Osborn

COPYCAT BEN AND JERRY’S NETFLIX AND CHILL’D ICE CREAM

CANDIES & SWEET TREATS, COLLECTIONS

168

Calories

3g

FAT

22g

carbs

17g

protein

Ingredients

1 tsp guar gum
1 serving Bowmar Nutrition Peanut Butter Cookie Protein Powder
1/4 cup PB2
1/4 tsp salt
2 cups of ice
1/2 almond milk
1 serving of pretzels
Cut up brownies pieces (not included in the macros because it depends on which you use)

Directions

Serving Size: 2

Add all ingredients except the pretzels and brownies to a blender and blend on high for 60 seconds. Add mix ins and blend for another 10 seconds.

From the kitchen of: Rebecca de la O

CHURRO CHEESECAKE DIP

CANDIES & SWEET TREATS, COLLECTIONS

35

Calories

1g

FAT

3g

carbs

5g

protein

Ingredients

4 oz fat free cream
1/4 cup cool whip
1 scoop protein cinnamon roll
1 tsp cinnamon
1 tbsp granulated sweetener or sugar

Directions

Serving Size: 8

1. In a medium bowl, beat the cream cheese and cool whip until smooth.
2. Add the protein powder and beat until smooth.
3. In a separate bowl, mix the cinnamon and sugar.
4. Evenly shake the cinnamon sugar mixture over the cream cheese mixture and serve!

From the kitchen of: Megan Osborn

CROCKPOT EASTER CANDY

CANDIES & SWEET TREATS, COLLECTIONS

136

Calories

7g

FAT

16g

carbs

2g

protein

Ingredients

14oz almond bark
16oz peanuts
1 scoop of protein
5oz Easter m&ms

Directions

Serving Size: 24

To save yourself, use a crockpot liner. Place almond bark in crockpot and turn on low. Keep an eye on it and stir occasionally. Once melted add in peanuts, m&ms and protein and mix until all combined. Once combined scoop out into 24 equal pieces, or more to reduce macros.

From the kitchen of: Kaleigh Bis