Sweets

Blueberry Yogurt Parfait

Blueberry-Parfait_PS_2.jpg
 

*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!

Pumpkin Pie Tarts

pumpkin pie.jpeg
 

*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

Vanilla frosted doughnuts w/ sprinkles

donut.jpg
 

*Serves 8 

Per Serving (2 doughnuts): Calories 184, Protein 20g, Total Fat 4g, Carbs 19g

Ingredients: 

  • DOUGHNUTS:

  • 1 cup FlapJacked Buttermilk

  • Protein Pancake & Baking Mix 2 tsp baking powder

  • 1 tbsp truvia baking blend 1 egg

  • 3/4 cup Califia Almond Milk, unsweetened

  • 1 tsp vanilla extract

  • GLAZE:

  • 5.3 oz (one container) Greek vanilla yogurt

  • 1 scoop Quest vanilla protein powder

Instructions: 

  • Preheat oven to 350°.

  • Whisk all ingredients in large mixing bowl until well combined.Pour batter evenly into greased doughnut pan, you will have enough batter to make a few more doughnuts.

  • Bake for 12-15 minutes until golden and beautiful.

  • While doughnuts are baking, make the glaze. Mix together yogurt and protein powder in a small bowl until well combined.

  • Remove from oven and set on cooling rack for a few minutes. Spread glaze on donuts and top with sprinkles. Enjoy!

No Bake Cookie Dough

sloppyjoesrecipe-1-of-6_1_large.jpg
 

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: 

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.

Strawberry Almond Meringue Cookies

 

Recipe makes 10 cookies, one serving is 1 cookie.  

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

Ingredients: 

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.

Peanut Butter & Pretzel Truffles

 

Recipe makes 10 servings, one serving is 2 truffles.  

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

Ingredients: 

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.