204
Calories
14g
FAT
16g
carbs
6g
protein
Ingredients
1.5 scoops Protein Pumpkin Spice
8 oz cream cheese
Ginger Snap Cookies
1 package of melting chocolate bars
Sprinkles
Directions
Serving Size: 12
1. Bring cream cheese to room temperature.
2. In food processor chop up ginger snap cookies, about 1.5 cups
3. In medium bowl stir together protein powder, cream cheese, and ginger snap cookie crumbs. Line a baking sheet with wax paper. Then roll mixture in to small balls. Place in freezer for at least 1 hour.
4. To melt chocolate you can use a double boiler or microwave it. Once the chocolate is melted dip each cream cheese ball into the chocolate and immediately add sprinkles. Store in refrigerator.
From the kitchen of: Stephanie Simpson