Protein Fruit Popsicles

*Serves 10

Per Serving (1 popsicle): Calories 93, Protein 6.5g, Total Fat 4g, Carbs 6.5g, Fiber 1g

Ingredients: 

• 1 banana

• ½ cup vanilla greek yogurt

• ¼ cup peanut butter

• 1 cup fairlife milk

• 2 scoops chocolate protein powder*

  TOPPINGS

• diced strawberries

• blueberries

• shredded coconut

Instructions: 

• Add all ingredients in blender and blend until smooth.

• Pour into molds and let freeze 30-40 minutes.

• Remove from freezer add desired toppings and popsicle stick.

• Return to freezer and allow to freeze until completely solid.

• Run popsicles bottom under hot water for a few seconds to remove popsicles from mold with ease.

Banana & Peanut Butter Chocolate Chip Ice Cream Bites

*Serves 12

Per Serving (2 bites): Calories 116, Protein 6g, Total Fat 3g, Carbs 18g, Fiber 2g

Ingredients: 

• 6 very ripe bananas

• 1/2 cup mini chocolate chips

• 2 scoops Quest Peanut Butter Protein Powder*

Instructions: 

• Line a baking sheet with parchment paper.

• Slice the bananas into 1/2-inch slices and lay flat on the parchment-lined baking sheet.

• Cover with plastic wrap and place in the freezer for 1-1/2 hours. Remove frozen bananas from the freezer and let set out for about 5 minutes while you set up your food processor or blender.

• You want the bananas to softened just a bit, but still be frozen. Place the bananas in the food processor and pulse/blend until smooth and creamy.

• Stir in 1/4 cup mini chocolate chips and protein powder.

• Grease a mini muffin pan with non-stick cooking spray.

• Scoop the banana ice cream into each cup, filling each one almost full, then sprinkle the top of each cup with a few more mini chocolate chips.

• Place the muffin pan in the freezer for an hour. Remove the pan from the freezer and pop each bite out with a knife.

• Stack the banana ice cream bites in a freezer safe container with a lid, placing parchment paper between each layer of bites to keep them from sticking together.

• When ready to eat, remove however many bites you want from the freezer container and let set out for a few minutes before eating.

Microwaved Baked Apple w/ Yogurt & Granola

*Serves 2

Per Serving: Calories 169, Protein 25g, Total Fat 2.5g, Carbs 13g, Fiber 6g

Ingredients: 

• 2 medium apples peeled and cored

• 1 teaspoon ground cinnamon

• 5.3 ounces (1 Container) Yoplait Greek 100 vanilla yogurt

• 1/2 cup ProGranola Vanilla Cinnamon Cluster*

Instructions: 

• Peel and core apples, and slice the bottom off each one.

• Sprinkle each with cinnamon, and rub it all over the outside and inside.

• Place apples in microwave-safe bowls, and heat in microwave on full power for three minutes.

• Scoop half of the yogurt into the center of each apple, and top with granola. Enjoy!

FroYo Berry Bites

*Serves 3

Per Serving (2 bites): Calories 153, Protein 8g, Total Fat 9g, Carbs 12g, Fiber 3.5g

Ingredients: 

• 1/2 cup ProGranola*

• 4 tablespoons Splenda

• 4 tablespoons coconut oil melted

• 1.5 cup Greek yogurt, non-fat, plain

• 4 tablespoons honey

• 3 cups strawberries and/or raspberries fresh chopped

Instructions: 

• Line a 6-cup muffin tin with silicone or parchment cupcake liners, or add directly to a nonstick muffin tin.

• In a small bowl, stir together ProGranola, splenda, and coconut oil.

• Spoon a small amount into the bottom of each muffin cup.

• In a medium bowl, mix together yogurt and honey.

• Spoon 2 tablespoons into each muffin cup, covering the crust.

• Top with fresh chopped berries.

• Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and allow to set at room temperature for 8-10 minutes. Enjoy!

Pumpkin Spice Doughnuts

*Serves 6

Per Serving (2 doughnuts): Calories 150, Protein 12g, Total Fat 8g, Carbs 16g, Fiber 2g

Ingredients: 

• DOUGHNUTS:

• 1-1/4 cup FlapJacked Buttermilk Protein Pancake & Baking Mix

• 1/4 tsp baking powder

• 1/4 tbsp truvia cane sugar

• 1 cup Fairlife Milk, 2%

• 1 large egg

• 1/2 cup canned pumpkin puree (not pumpkin pie filling)

• Topping:

• 2 tbsp truvia cane sugar

• 1-1/2 tsp cinnamon

Instructions: 

• Preheat oven to 350° F.

• Combine the FlapJacked mix, pumpkin pie spice, baking powder and truvia into a small bowl.

• In another (medium) bowl, combine milk, egg and pumpkin puree.

• Use a spoon to dollop batter into a greased doughnut pan(s). Batter should fill doughnut pan to the center, but don't cover the center. (You should have enough batter for 12 doughnuts.)

• Bake for 12-14 minutes. Allow to cool for just a moment while you mix the truvia and cinnamon and place in a large resealable bag. Shake each doughnut in the sugar, tap off excess.

• You will not use all of the sugar mixture- but extra helps coat the doughnuts easier. ENJOY!

Brownie-Kabob's

Per Serving (3 pieces): Calories 183, Carbs 9g, Protein 22g, Total Fat 5.5g

Ingredients: 

• 1 Eat Me Guilt Free Chocolate Brownie

• 1 Eat me Guilt Free Blondie Vanilla Brownie

• 4 Strawberries

Instructions:

• Divide brownies into six pieces each.

• Cut strawberry into three pieces.

• Set aside

• Layer on kabob as follows: strawberry slice, Blondie Vanilla Brownie, strawberry, Chocolate Brownie and strawberry.

• Repeat on each of the six kabobs.

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!

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

Vanilla frosted doughnuts w/ sprinkles

*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

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.

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.