Dutch Baby Protein Pancakes

*Serves 4

Per Serving: Calories 235, Protein 17g, Total Fat 10g, Carbs 15g, Fiber 2.5g

Ingredients: 

• 1 cup Buttermilk FlapJacked Protein Pancake & Baking Mix

• 3 eggs

• 2/3 cup Fair Life 2% milk

• 1 tbsp splenda

• ¼ tsp salt

• ½ tsp vanilla extract

• 2 tbsp butter

• Walden Farms Fruit Spread/Syrup*

Instructions: 

• Pre-heat oven to 425˚and set cast iron skillet inside to warm up.

• Combine pancake mix, eggs, milk, splenda, salt, vanilla in a blender. 

• Blend until combined, creating a smooth and thin batter.

• Take iron skillet out of oven. Add butter, allowing to melt and coat the skillet. 

• Once coated, pour batter into skillet and put back into the oven. Bake for 18-25 minutes or until the edges are golden and puffed, and the center is cooked through. 

• Top to your hearts desire, top with your favorite Walden Farms Fruit Spread or Syrup. 

Chocolate Peanut Butter Waffles

*Serves 1 

Per Serving (1 waffle): Calories 285, Protein 25g, Total Fat 9.5g, Carbs 27g, Fiber 7g

Ingredients: 

• 1 container FlapJacked Chocolate Peanut Butter Mighty Muffin

• 2 tbsp PB2 Powdered Peanut Butter

• 1/3 cup + 1-2 tsp water (waffles)

• 2 tbsp water (peanut butter)

Instructions: 

• Preheat waffle iron.

• Remove sealed protective film from Mighty Muffin and pour into small mixing bowl.

• Add cold water to mix. It is best to use a measuring cup! Stir until well combined.

• Cook according to your waffle iron’s instructions.

• Meanwhile mix 2 tbsp. of PB2 with 1 tbsp. of water and stir until smooth.

• When waffles are completed top with peanut butter and enjoy!

Rainbow Pancakes

*Serves 4 

Per Serving(3 pancakes): Calories 68, Protein 7g, Total Fat 1g, Carbs 8g,

Ingredients: 

• 2 cups FlapJacked Buttermilk Pancake & Baking Mix

• 1 1/3 cups water

• 1 tsp vanilla extracts

• Food dye

• Top with Walden Farms syrups or fruit spreads

Instructions: 

• In a large bowl, whisk FlapJacked mix, water and vanilla until combined. Divide batter into 6 small mixing bowls.

• Stir a few drops of food dye into each bowl and continue adding drops until a vibrant color is achieved. Repeat until you have red, orange, yellow, green, blue and purple.

• Heat a nonstick frying pan or griddle over medium-low heat. Pour roughly 2 tablespoons of batter per pancake. Cook until the bubbles begin to pop.

• Flip and cook for an additional 45-60 seconds.

• Remove from pan and repeat until all the colors have been used. Stack the pancakes in the color order of a rainbow and enjoy!

Blueberry Yogurt Parfait

*Serves 4

Per Serving: Calories 132, Protein 15g, Total Fat 0.5g, Carbs 15.5g

Ingredients: 

• 1/2 cup fresh blueberries

• 3/4 cup non-fat blueberry Greek yogurt

• 2 cups non-fat plain Greek yoghurt

• 6 tbsp Walden Farms blueberry fruit spread

• 4 honey graham crackers sheets

Instructions: 

• First pulse the graham crackers in a food processor until crumbly.

• In a glass cup, layer blueberry yogurt, graham cracker crumbs, plain yogurt, blueberry fruit spread, plain yogurt and graham crackers until filled to the rim.

• Top with fresh blueberries and serve!

Eggnog

*Yields 2 Cups( 1 serving)   

Per Serving: Calories 216, Protein 9g, Total Fat 11g, Carbs 6g

Ingredients: 

• 3 cups unsweetened almond milk

• 2 large eggs

• 1/3 cup splenda

• 1 tsp cornstarch

• 1 tbsp vanilla extract

• 3 oz spiced rum

• 1 tbsp ground nutmeg, for garnish

Instructions: 

• Heat 2-1/2 cups almond milk in a medium saucepan. Add the vanilla extract to the saucepan and simmer over medium heat.

• In a large bowl, whisk the eggs, splenda and cornstarch until it turns light yellow. Temper the eggs by gradually pouring the hot milk mixture, about 1 cup at a time, into the egg mixture, whisking constantly (this is important, otherwise you’ll make scrambled eggs).

• Pour the mixture back into the pan. Place over medium heat and stir constantly with a wooden spoon until it begins to thicken, about 6-7 minutes.

• Remove from heat and immediately stir in the remaining 1/2 cup milk to stop the cooking.

• Let it cool and transfer to a pitcher, add rum and chill until ready to serve.

Pumpkin Pie Tarts

*Serves 1 

Per Serving: Calories 142, Protein 11g, Total Fat 7g, Carbs 11g

Ingredients: 

Filling: 

• 1 Oh Yeah! One Pumpkin Pie Bar

• 1/4 scoop Quest Vanilla Protein Powder

• 6 tablespoons unsweetened almond milk

• 1/2 cup pumpkin purée

• 1/4 cup zero-calorie sweetner

Tart Shell:

• 1/2 scoop Quest Vanilla Protein Powder

• 1 tablespoon cold butter

• 2 tablespoons oat flour

• 1 tablespoon almond flour

• 1 tablespoon cold water

• 1/2 teaspoon zero-calorie sweetener

• 4 (3-inch) tart molds

Instructions: 

• Filling: In a microwave-safe bowl, add unwrapped Quest Bar® and almond milk. Microwave for 1 minute. In a blender, add melted mixture, Quest Protein Powder, pumpkin purée and sweetener. Blend for 10 seconds, or until smooth.

• Place in refrigerator for 10 minutes.

• Tart Shell: Preheat oven to 350°F. Cut butter into tiny cubes. In a medium bowl, add Quest Protein Powder®, butter, oat our, almond our, water, sweetener and salt. Knead until a ball of dough is formed.

• Wrap dough ball in plastic wrap and refrigerate for 30 minutes.

• Remove dough and cut into 4 equal parts. Press dough into each mold. Bake for 8 minutes.

• Let cool for 2 minutes. Remove shells from molds and invert onto a nonstick baking sheet. Bake for 6 minutes.

• Assembly: Divide lling into tart shells. Bake for 6 minutes. Let cool for 5 minutes.

• Refrigerate for at least 20 minutes before serving

No Bake Cookie Dough

Recipe makes 4 servings, one Mason jar is one serving.  

Calories 200, Protein 25g, Total Fat 7g, Net Carbs 6g.

Ingredients: 

• 2 Scoops Quest Vanilla Milkshake Protein Powder

• 2 Scoops Quest Multi-Purpose Mix Protein Powder

• 1/3 cup zero-calorie sweetener

• 1/2 cup water (plus 1-2 tablespoons, if needed)

• 1 1/2 tablespoons creamy cashew butter

• 1 1/2 teaspoons butter extract

• 1 teaspoon vanilla extract

• 3 tablespoons coconut flour

• 1 tablespoon almond flour

• 1/2 teaspoon salt

• 3 tablespoons sugar-free chocolate chips (28g)

• 4 (4-ounce) Mason jars

Instructions: 

• In a medium bowl, stir together sweetener, water, cashew butter, butter extract and vanilla extract.

• Add in both Quest Protein Powders, coconut flour, almond flour, and salt. Stir until a thick dough is formed. (If dough is too crumbly, add additional water.)

• Stir in chocolate chips.

• Divide dough between four 4-oz Mason jars, and serve.

Chocolate Covered Pretzels

Recipe makes 1 serving.  

Calories 220, Protein 27g, Total Fat 5g, Carbohydrates 22g, Fiber 4g.

Ingredients: 

• 1 Packet CarbEssentials Chocolate Pudding/Shake Mix

• 1 Bag Kay's Naturals Cinnamon Pretzels

• 1/2 Cup Water

Instructions: 

• Prepare pudding according to package directions with 1/2 cup water.

• Dip pretzels into pudding & place on a tray covered with parchment or wax paper; freeze for 40 minutes-1 hour.

Cinnamon Cream Cheese Dip

One serving is 2 tablespoons.  

Calories 30, Protein 2g, Total Fat 2g, Net Carbs 1g.

Ingredients: 

• 2 Scoops Quest Vanilla Milkshake Protein Powder

• 8 Ounces Reduced-Fat Cream Cheese

• 1 Cup Unsweetened Vanilla Almond Milk

• 2 Tablespoons Zero-Calorie Sweetener

• 1 Tablespoon Ground Cinnamon

Instructions: 

• In a medium bowl, add Quest Protein Powder, cream cheese, almond milk, sweetener, and cinnamon.

• Mix ingredients until smooth.

Strawberry Almond Meringue Cookies

Recipe makes 10 cookies, one serving is 1 cookie.  

Calories 141, Protein 26g, Total Fat 0.3g, Carbohydrates 8g.

Ingredients: 

• 1 Package HealthyWeight Strawberry Shake/Pudding Mix

• 3 Egg Whites

• 1 Teaspoon Almond Extract

Instructions: 

• Preheat oven to 350°F.

• Prepare baking sheet by spraying with no-stick cooking spray.

• Beat egg whites until dry and stiff.

• Add shake mix and almond extract. Mix thoroughly without over mixing.

• Drop by teaspoonful onto baking sheet.

• Bake at 350°F for 5 minutes.

Lite Lemon Puffs

Recipe makes 6 servings, one serving is 1 puff.  

Calories 32, Protein 6g, Total Fat 1g, Carbohydrates 1g.

Ingredients: 

• 1 Package HealthyWeight Vanilla Shake/Pudding Mix

• 1 Package HealthyWeight Lemonade Fruit Drink

• 1 Egg

Instructions: 

• Preheat oven to 350°F.

• Mix all ingredients to a doughy consistency.

• Form 6 dough balls.

• Bake at 350°F for 10 minutes.

Peanut Butter & Pretzel Truffles

Recipe makes 10 servings, one serving is 2 truffles.  

Calories 66, Protein 5g, Total Fat 3g, Carbohydrates 8g.

Ingredients: 

• 1/2 Cup PB2 Powdered Peanut Butter

• 2 Bags of CarbEssentials Pretzel Twists, Chopped

• 1/2 Cup Stevia-Sweetened Dark Chocolate Baking Chips

Instructions: 

• Prepare PB2 as directed.

• Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes.

• Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour.

• Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

Pumpkin Pudding

Recipe makes 3 servings; 1 serving is ½ cup.

Calories 100, Calories from Protein 56 (56%), Protein 14g, Total Fat 0g, Carbohydrates 12g, Sugars 2g.

Ingredients:

• 2 Scoops or 2 Packets UNJURY® Vanilla

• 2 Tablespoons Canned Pumpkin (not pumpkin pie filling)

• 1 Package Jell-O Instant Vanilla Pudding Mix, Sugar Free, Fat Free

• 1/4 Teaspoon Pumpkin Pie Spice

• 3/4 Cup Water

Instructions:

• Empty the Jell-O Sugar Free Instant (Not Cooked) Dry Pudding Mix into a bowl.

• Add pumpkin pie spice to dry pudding mix.

• Blend spice and dry pudding mix thoroughly with a fork.

• Mix the UNJURY® Vanilla and water together.

• Pour the UNJURY® and water mix over the dry mix.

• Add 2 tbsp canned pumpkin.

• Stir/Beat until thoroughly mixed (a wire whisk or mixer works best).

• Place in small container and chill in the fridge.