5/29/2016 1 Comment Lemon Cream Protein Cheesecake2 scoops vanilla protein (I used PEScience Gourmet Vanilla) 2 eggs 16 oz Fat Free cream cheese 60ml unsweetened vanilla almond milk 2.5g Sugar Free lemon jello mix 6g no calorie sweetener (I used Splenda) 1 tsp vanilla 1 tsp lemon extract 1 tsp baking powder 1/2 tsp salt 300g Dannon Light and Fit vanilla Greek yogurt Preheat oven to 325. In large mixing bowl, combine all ingredients until smooth. Line 9in pie pan with parchment paper and pour batter into pan. Bake at 325 for 30 min then reduce heat to 220 and continue baking for 40-50min. Remove from oven and let cool. Once cool cover in plastic wrap and refrigerate for several hours (overnight is best). Makes 10 servings PER SERVING Calories 98 | Carbohydrates 6.9g | Fat 1.4g | Protein 14.1g
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5/16/2016 0 Comments Blueberry Cookie Crumble Mug CakeBATTER 18g PeScience Gourmet VanillaProtein 26g Kodiak Cakes Organic Oat Flapjack Mix ¾ tsp baking powder 46g liquid egg white 60ml unsweetened vanilla Almond Milk ½ container Chobani 100 calorie Blueberry Cookie Crumble Greek yogurt, divided FILLING Remaining yogurt TOPPING 18g Lite Cool Whip 30g blueberries Yogurt crumble topping Mix dry ingredients, then add wet. Pour into mug sprayed with cooking spray. Heat in microwave 90 seconds or until set. Slice cake in half and layer with yogurt. Top with Cool whip, blueberries and crumble topping. PER SERVING (1 mug cake) Calories 373 | Carbohydrates 47 grams | Fat 7 grams | Protein 36 grams |
AuthorNative Texan, Wife, Mom of 3, #girlboss Archives
December 2018
CategoriesAll Bread Breakfast Dessert Kodiak Cakes Macros Mug Cake PEScience Protein |