Please Scroll Down to See Forums Below
Miss24k said:Oops had to edit post, i forgot the milk
Yes they're yummy, I make a bunch of them put them in a ziplock and eat them just like that.
they freeze well, too. make a BIG batch and freeze them in the zip lock bag. Throw one or two in the micro (60 seconds) for a fast breakfast.
*Bunny* said:
they're good and filling. I just had one.
Cheat meal tomorrow night yippee. I printed that one out for sure to try, thanks!
T
The Shadow
Guest
there is also one for peanut butter protein balls...
mix pbutter and protein powder.....rollin to a ball...coat with a touch of honey...roll in protein powder agiain and pop into the fridge
mix pbutter and protein powder.....rollin to a ball...coat with a touch of honey...roll in protein powder agiain and pop into the fridge
Linzie1303
New member
"Fat Free Sugar Free" Cheesecake
Filling:
3 pkgs 8oz Fat free cream cheese (softened)
4 egg whites
1 tsp. vanilla extract
3/4-1 cup splenda (depends on how sweet you want it)
*you can add in a scoop of your fav pro powder of course..I have never tried it but a friend did and said it was still cheescake edible standards!*
Crust
3-4 reduced fat graham crackers
PAM spray or can't believe it's not butter spray
For Crust....crush graham crackers until fine and pour into 9 inch pie plate.
Spray with PAM or butter spray until moist/dark and pat down with fingers. Bake @ 325 for 10-15 mins just to let set.
For filling
Blend cream cheese, splenda, and vanilla.
Add in egg whites, careful not to overmix*
Pour into pie plate and whalah...Bake @ 325F for 45 mins or until center is completely set. Let cool and refrigerate for about 3 hours before serving.
Top will look somewhat crusted. I like to top mine with strawberries or blueberries and ff cool whip. This weekend I am trying out one where i put blueberries in it. Will post to let you know how it turns out!
ENJOY!!!
Per slice*my totals* (1/8) fat*.32/carb 10.9/sug 4.6/pro 6.6
Filling:
3 pkgs 8oz Fat free cream cheese (softened)
4 egg whites
1 tsp. vanilla extract
3/4-1 cup splenda (depends on how sweet you want it)
*you can add in a scoop of your fav pro powder of course..I have never tried it but a friend did and said it was still cheescake edible standards!*
Crust
3-4 reduced fat graham crackers
PAM spray or can't believe it's not butter spray
For Crust....crush graham crackers until fine and pour into 9 inch pie plate.
Spray with PAM or butter spray until moist/dark and pat down with fingers. Bake @ 325 for 10-15 mins just to let set.
For filling
Blend cream cheese, splenda, and vanilla.
Add in egg whites, careful not to overmix*
Pour into pie plate and whalah...Bake @ 325F for 45 mins or until center is completely set. Let cool and refrigerate for about 3 hours before serving.
Top will look somewhat crusted. I like to top mine with strawberries or blueberries and ff cool whip. This weekend I am trying out one where i put blueberries in it. Will post to let you know how it turns out!
ENJOY!!!
Per slice*my totals* (1/8) fat*.32/carb 10.9/sug 4.6/pro 6.6
Linzie1303
New member
NO BAKE CHEESECAKE
1 pkg. unflavored gelatin
1 box sugarfree/fatfree vanilla pudding jello
6 packets of splenda
8 oz fatfree cream cheese
1 cup skim milk
1/2 c. boiling water
1/4 tsp. vanilla extract
1. Combine gelatin, splenda, and boiling water until completly dissolved.
2. Beat in softened cream cheese and milk. Add pudding mix and vanilla extract and beat until well blended.
3.Line pie plate with plastic wrap *so transfer from pie plate to plate is easier*or if you would like the crust see above recipe
4. Pour into pie plate and refrigerate overnight or AT LEAST one hour.
5. add cool whip or cinnamon if you like and eat up!!
*have never tried with protein powder but have done the protein pudding and I am pretty sure this would turn out good with vanilla pro powder.
1 pkg. unflavored gelatin
1 box sugarfree/fatfree vanilla pudding jello
6 packets of splenda
8 oz fatfree cream cheese
1 cup skim milk
1/2 c. boiling water
1/4 tsp. vanilla extract
1. Combine gelatin, splenda, and boiling water until completly dissolved.
2. Beat in softened cream cheese and milk. Add pudding mix and vanilla extract and beat until well blended.
3.Line pie plate with plastic wrap *so transfer from pie plate to plate is easier*or if you would like the crust see above recipe
4. Pour into pie plate and refrigerate overnight or AT LEAST one hour.
5. add cool whip or cinnamon if you like and eat up!!
*have never tried with protein powder but have done the protein pudding and I am pretty sure this would turn out good with vanilla pro powder.
