Guilt-Free Sweet Treats - Dessert Recipes

Guilt-Free Sweet Treats - Dessert Recipes
ROCKY ROAD BANANA SPLIT
Serves 1
Ingredients:
      6oz Plain 0% Greek Yogurt
      1 Scoop Beverly Rocky Road UMP
      1 scoop Beverly Provosyn
      ¼ cup water
      1 banana (you can leave this out for a lower carb
         option)
      2 strawberries
      1 T walnuts
      2 T Walden Farm’s Chocolate Syrup
      2 T Walden Farm’s Marshmallow Cream
Directions:
1) Combine yogurt, protein powder and water and place in
freezer for 30 minutes to an hour. Make sure it is frozen enough to roll into ice cream scoops but not too
hard.
2) Slice banana and strawberries and place in serving dish.
3) Place Rocky Road UMP Ice Cream balls into center of fruit.
4) Drizzle with marshmallow cream and chocolate syrup and then sprinkle with walnuts.
Nutrition: Calories: 452 / Protein: 48g / Carbs: 35g / Fat: 12g

PEANUT BUTTER COOKIE DELIGHT
It tastes like a Nutter Butter! ;)
Makes 1 serving
Ingredients:
      1 Scoop Beverly Cookies & Creme UMP
      1 Scoop of Beverly Vanilla UMP
      1 T PB2
      2 tsp Truvia
      7oz water (divided)
Directions:
1) In small mixing bowl combine, Vanilla UMP, PB2, and 3oz
water. Mix until smooth.
2) In separate mixing bowl, combine Cookies & Creme UMP, 2
tsp Truvia and 4 oz water. Mix until smooth.
3) Layer the pudding in a serving dish and place both bowls
into freezer for 15-20 minutes to set.
4) Remove and try to breathe between bites.

SIN-NAMINT PROTEIN BREAD PUDDING
Makes 8 servings
Ingredients:
      10 pieces of Ezekiel Bread, thawed
      5 eggs
      4 scoops Beverly Chocolate Ultimate Muscle Protein
      1 cup water
      1 tsp vanilla extract
      1/2 cup Truvia
      1T Cinnamon
      1 tsp peppermint oil
      1/2 cup dark chocolate chips (60% or higher)
Directions:
1) Preheat oven to 350.
2) In large mixing bowl, beat eggs, UMP, water, truvia, cinnamon, peppermint and vanilla together. Then
add Chocolate chips.
3) Tear the Ezekiel bread into bite size pieces and add to the mixture. Toss and let it marinate for a few
minutes so the bread can soak up all that goodness.
4) Spray an 8X8 casserole dish with cooking spray.
5) Place the gooey goodness in the dish.
6) Bake for 40 minutes uncovered. Or until a toothpick comes out clean.
Allow it to cool a bit before serving or if you can't wait, burn your tongue like me.
7) Take it to the face!!
 Nutrition: Calories: 208 / Fat: 5g / Carbs: 21g / Sugar: 3g / Protein: 20g

“CHEESECAKE" STUFFED STRAWBERRIES
Ingredients:
      1 carton of strawberries
      1.5 scoops of UMP
      1.5 T Truvia
      1/4 cup water
      1/4 cup almond meal
 Directions:
1) Mix UMP, Truvia and water in a small bowl. Let it set while you
prep your strawberries.
2) Wash your berries. Cut off the stem and snip the bottom so they
will stand up.
3) Core the center to make room for the goodness.
4) Stuff each berry with the UMP mixture. I just used a spoon.
5) Place almond meal in shallow dish and dip the stuffed berry in it.
6) Serve immediately if possible. Berries tend to get a little sweaty
after they have been handled.

RED VELVET CHOCOLATE CHIP CAKE POPS
Ingredients: Makes 2 dozen
     2 cups oats
     4 scoops Beverly Cookies & Crème UMP
     1/2 cup Truvia
     2T unsweetened cocoa
     1/2 cup almond butter
     3/4 cup water
     1T red food coloring
     1/2 cup cacoa nibs (you can also use dark choc chips)
     Lollipop sticks (optional)
Directions:
1) Mix 1st 4 ingredients in large mixing bowl.
2) Add almond butter and cacoa nibs. Place the red food coloring in the water and add.
3) Mix all ingredients really well. Mixture may look crumbly at first. Elbow grease required. Keep mixing.
4) Roll into balls and place them on a wax paper lined cookie sheet.
5) Place lollipop stick in center of ball and press gently so they stand upright.
6) Put in freezer for 20-30 minutes.
7) Optional Step: Coat each ball with cocoa powder or dark baking chocolate.
8) Store in fridge.
 Nutrition: (without the chocolate coating) Calories: 92 / Protein: 5.5 / Carbs: 7 / Fat: 5

CHOCOLATE COVERED CHERRY PROTEIN BITES
Makes 2 dozen
Ingredients:
     1 cups oats
     3 scoops Beverly Vanilla Ultimate Muscle Protein
     1/4 cup Truvia
     ¼ cup tart or sour cherries (You can sub any dried fruit if
        you’d like)
     1T tart cherry juice (You can also use red food coloring)
     1/4 cup almond/peanut butter
     1/2 cup water
     ½ cup dark chocolate chips for coating (you can also coat
        with 2T cocoa powder)
Directions:
1) Mix 1st 3 ingredients in large mixing bowl.
2) Place water, cherry juice and cherries in blender or food
processor and puree.
3) Add cherry puree and nut butter to the bowl.
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4) Mix all ingredients really well. Elbow grease required to ensure the nut butter is spread throughout.
5) Place the cherry goodness in an 8x8 dish lined with wax paper and put in fridge for at least 30
minutes.
6) Remove and cut into 1 inch squares.
7) Melt chocolate chips in microwave. (Or just roll in cocoa powder)
8) With a toothpick, dip each square into the chocolate and then place back on the wax paper.
9) Once every square is covered, place back in freezer to set.
Nutrition: based on 24 bites. 1 per serving. (Not including dark chocolate coating)
Calories: 49 / Protein: 3.5 / Carbs: 4.5 / Fat: 2

PROTEIN LEMON BARS
Makes 8 bars
Ingredients:
For the crust:
       1/4 cup coconut oil
       1/4 cup Truvia
       1 cup oats
       1/2 tsp Arrowroot powder (or xanthan gum)
       pinch salt
 For the Filling:
       5 egg whites, at room temperature
       1 cup Truvia
       1 Tbsp grated lemon zest (4-6 lemons)
       ½ cup lemon juice
       4 scoops Beverly International Vanilla Ultimate Muscle Protein
Directions:
1) Preheat oven to 350 degrees F.
2) Line an 8x8-inch baking pan with parchment paper, so the paper rises up the sides. (This will make
removing the bars much easier, as you can lift them out once they are cooled.)
3) For the crust, blend the coconut oil and Truvia. Add the oats & salt, and combine on a low setting. Mix
just until it is combined. Dump the dough into your 8X8-inch pan, and using hands dusted with gluten-
free flour, press the dough evenly over the bottom of the pan, building up a 1/2-inch edge on all sides.
4) Bake in preheated oven for 20 minutes, or until very lightly browned. Remove from oven and cool on
wire rack. Leave the oven on.
5) While the crust is baking, you can prepare the filling. For the filling, whisk together the egg whites,
Truvia, lemon juice, and UMP. Pour over your pre-baked crust and bake for 30-35 minutes, until the
filling is set. Let cool to room temperature.
6) To remove from pan, use the parchment paper to lift the bars out to a cutting board. Using a sifter or
wire sieve, dust the top of the bars with Truvia and lemon zest. Cut into bars, and serve.
Nutrition: Calories: 147 / Protein: 14 / Carbs: 6 / Fat: 8.5

CARROT CAKE PROTEIN CUPCAKES
Makes 12 cupcakes
Ingredients:
       3/4 coconut flour
       2 scoops Beverly Vanilla UMP
       1 c shredded carrots
       2 eggs
       2 Egg whites
       1/2 cup Walden Farms Pancake Syrup.
       1 c Truvia/Stevia
       1 tsp Cinnamon
       1/2 tsp Nutmeg
       1/2 tsp baking powder
       1/2 tsp salt
       1/4 cup coconut, shredded
        1/4 cup walnuts, chopped
Directions:
1) Preheat oven to 350.
2) Combine all cupcake ingredients in food processor or beat with a hand mixer in large mixing bowl. Mix
really well to ensure your carrots are thoroughly combined.
3) Fold in coconut and walnuts.
3) Spray muffin tin with coconut oil cooking spray and pour evenly into pan.
4) Bake for 25-30 minutes or until toothpick comes out clean. If your muffin pan is nonstick, you may need
to reduce time to prevent burning.
Nutrition: Calories: 95 Protein: 6g Carbs: 8g Fat: 4.75g

NO-BAKE CHOCOLATE PEANUT BUTTER PROTEIN BALLS
Ingredients: Makes approximately 40- 60 protein balls
        2 cups natural peanut butter
        1/2 cup agave nectar
        2 ½ scoops Beverly UMP, vanilla flavor
        Sea salt, to taste
        Water, as needed.
        2 cups dark chocolate (sugar free, for very clean)
        1 tsp vanilla extract
 Directions:
1. Mix peanut butter, agave nectar, protein powder, sea
salt and water in a large bowl.
2. Roll mixture into balls (approx.1 tablespoon per ball)
and place in a dish, then refrigerate for 30-45 minutes.
3. In a small pot, melt the chocolate over medium-low heat, stirring often, until smooth. Stir in 1 teaspoon
of vanilla extract.
4. Line a baking sheet with wax paper. Remove balls from refrigerator.
5. Dip into melted chocolate and arrange on baking sheet.
6. Let set for 30-45 minutes, and then place in the refrigerator for another 30-45 minutes before serving.

CHOCOLATE COVERED STRAWBERRY PROTEIN PUDDING
Serves 1
Ingredients:
       2 scoops Beverly Chocolate UMP
       1T Chocolate Hazelnut butter (I used Justin’s)
       5 Strawberries, sliced
       6oz water
Directions:
1) Combine all ingredients in a small bowl.
2) Place in freezer for 30 minutes to chill.
3) Enjoy!

CARROT CAKE PROTEIN CUPCAKES
Makes 12 cupcakes
Cupcake ingredients:
       3/4 coconut flour
       2 scoops Beverly Vanilla UMP
       1 c shredded carrots
       2 eggs
       2 egg whites
       1/2 cup Walden Farms Pancake Syrup.
       1 c Truvia/Stevia
       1 tsp Cinnamon
       1/2 tsp Nutmeg
       1/2 tsp baking powder
       1/2 tsp salt
Topping ingredients:
       1 scoop Beverly Vanilla UMP
       1 T fat free cream cheese
       1T Truvia/Stevia
       2T water
       1/4 cup coconut, shredded
       1/4 cup walnuts, chopped
Directions:
1) Preheat oven to 350.
2) Combine all cupcake ingredients in food processor or beat with a hand mixer in large mixing bowl. Mix
really well to ensure your carrots are thoroughly combined.
3) Spray muffin tin with coconut oil cooking spray and pour evenly into pan.
4) Bake for 25-30 minutes or until toothpick comes out clean. If your muffin pan is nonstick, you may need
to reduce time to prevent burning.
5) Combine 1st 4 Topping ingredients in a small bowl. Set aside.
6) Remove cupcakes and let them cool a bit before you ice them. Top them with icing, coconut and
walnuts.
Nutrition: Calories: 115 Protein: 9g Carbs: 9g Fat: 5g

MASS MAKER PB OAT PROTEIN BALLS
Makes 9-10 protein balls
Ingredients:
     1/2 cup natural PB
     1/2 cup whole oats
     1/4 cup agave nectar (or honey if you prefer)
     1 scoop Mass Maker Ultra (chocolate or vanilla).
Instructions:
Mix all ingredients together, roll into balls and place in the fridge to
harden! Yummy!