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Premier Protein® Dessert Recipes

More Recipes: Premier Protein® Shake Recipes | Premier Protein® Smoothie Recipes | Premier Protein® Popsicle Recipes | Premier Protein® Hot Drinks Recipes | Premier Protein® Cold Coffee Recipes | Premier Protein® Meal Recipes | Premier Protein® Mashup Recipes

Lemon Mini Cakes - Premier Protein® Recipe

Makes 8 servings

Ingredients

Baking Pan for Lemon Mini Cakes

You can adapt this recipe to a different pan and adjust the baking time as needed.  If the cake pan you use has deeper wells, you’ll need to extend the baking time.

  • 2.8” x 2.8” x 1” ring-shaped mini cake pan

Directions

  1. Preheat the oven to 350°F. 
  2. In a medium-sized mixing bowl, whisk the almond flour, sugar substitute, baking powder, and salt until well combined.
  3. Add the Premier Protein® Cake Batter Delight flavored Shake, eggs, and lemon extract to the dry ingredients. Stir until the mixture is smooth and fully incorporated.
  4. Lightly grease the wells of your mini cake pan.
  5. Evenly distribute the batter into the wells, filling each well about ¾ full. If using a different type of pan, make sure to leave room for the cakes to rise.
  6. Bake in the oven for 8 minutes or until a toothpick comes out clean. If using a different type of pan, adjust the baking time for your pan.
  7. Let the lemon mini cakes cool before adding your desired toppings, such as confectioners erythritol, or fresh fruit.

Nutritional Info for 1 Serving: 1 Lemon Mini Cake

Calories: 116; Fat: 8.3g; Carbs: 5g; Fiber: 2.1g; Sugar: 0.5g, Protein: 5.9g

Macronutrients per serving will vary based on the pan size,  brand of ingredients, and the optional toppings

Premier Protein Bananas & Cream Cottage Cheese Ice Cream Recipe

Makes 4 Servings 

Ingredients

Instructions

  1. Add the protein shake, cottage cheese, and pudding mix into a blender or food processor. Blend until the mixture is smooth and creamy. 
  2. Pour the mixture into a loaf pan and place in the freezer for at least 4 hours. Depending on your freezer, you may need to let it freeze for less or more time.
  3. Remove the cottage cheese ice cream from the freezer and let it thaw on the counter for approximately 10 minutes. You may need to adjust the thaw time depending on how frozen your ice cream is. You want the ice cream to scoop with ease.
  4. When it is at the state where it scoops with ease, add to your serving dish and enjoy.
  5. Cover the leftover ice cream in your loaf pan or transfer the contents into an airtight container, then store it in the freezer.

If you have an ice cream maker, please follow the manufacturer’s instructions.  

Nutritional Info for 1 Serving (4.8 oz) of Bananas & Cream Cottage Cheese Ice Cream

Calories 108; Carbohydrates 6 grams; Sugar 2.3 grams; Fat 3.3 grams; Protein 13.5 grams

Macronutrients will vary depending on the specific ingredients and measurements you use.

Single Serving Strawberry Shortcake with 21g of Protein

Ingredients

  • 1 scoop of Vanilla Premier Protein® Powder
  • 1 tsp sugar substitute
  • 1/4 tsp baking powder
  • Pinch of salt
  • 1 egg, room temperature
  • 2 tbsp of unsweetened almond milk

Instructions

  1. In a medium-sized mixing bowl, combine your dry ingredients: the Vanilla Premier Protein® powder, sugar substitute, baking powder, and a pinch of salt. Whisk until well combined.
  2. Add in the egg and almond milk to the dry ingredients. Stir until the mixture is smooth and fully incorporated.
  3. Grease a microwave-safe mug and pour the mixture into it.
  4. Microwave on high for 30-40 seconds. Check the cake by inserting a toothpick or cake tester into it. If the toothpick comes out clean, the cake is done. Be careful not to microwave the cake for over 45 seconds as it could result in a rubbery texture.
  5. Let the cake cool before serving then add your preferred strawberry topping.

* Ideas for Toppings: 

  • Fresh strawberries sliced and topped with sugar-free whipped cream.
  • Macerated strawberries with a sugar substitute.

Nutritional Info for 1 Serving: Strawberry Shortcake

CAKE

Calories 151; Carbohydrates 6.1 grams; Fat 6.1 grams; Sugar 0.7 grams; Protein 21.4 grams

CAKE WITH TOPPING

Calories 157; Carbohydrates 7.5 grams; Fat 6.2 grams; Sugar 1.6 grams; Protein 21.5 grams

*The macronutrients listed for the cake with topping are calculated based on the inclusion of 1 large strawberry and 2 tsp of zero-sugar whipped topping. Macronutrients will vary depending on the specific ingredients and measurements you use.

Chocolate Peanut Butter Protein Truffles Recipe

Makes 15 Truffles

Ingredients

For the Chocolate Coating

  • 1/3 cup Sugar-Free Chocolate Chips
  • 1½ tsp. Coconut Oil

Directions

  1. Add the Protein Shake, Protein Powder, Powdered Peanut Butter, Sugar Substitute into a food processor (or blender), and pulse until the mixture is well combined. Scrape the sides of the bowl as needed. The consistency will be similar to thick peanut butter.  
  2. Empty the mixture into a bowl and place it into the freezer to chill for 30 minutes. 
  3. Line a cookie sheet with parchment paper and then remove the bowl from the freezer. To help with the stickiness of rolling the truffles, coat your fingers with a bit of ghee or cooking spray. Once coated, scoop out 1 tbsp. of the mixture, roll into a ball, and place on the lined cookie sheet. Repeat until all truffles are formed, then set the tray in the freezer for about 1 hour.
  4. Before removing the tray from the freezer, prep the Chocolate Coating by combing the Chocolate Chips and Coconut Oil into a small microwave-safe bowl, microwave for 30-40 seconds until the chocolate is melted, and then stir to incorporate the oil and chocolate.
  5. Remove the truffles from the freezer and drop them one by one into the melted chocolate. Let the excess chocolate drip off, then place them back onto the parchment paper. Continue this process until all of the truffles are coated. At this point, you can opt to sprinkle the truffles with a topping before placing them back into the freezer for 15 minutes to harden the chocolate coating.
  6. Remove from the freezer and enjoy! For storing, place your Chocolate Peanut Butter Truffles in the fridge in an air-tight container.

Optional: You could top with crushed nuts, sea salt, chocolate sprinkles, or a finely chopped Premier Protein® Bar. You could also drizzle warm Peanut Butter over the top!

* Note, you will need to adjust your nutrition info per your desired toppings.

Nutritional Info Per Truffle

Calories 41; Fat 2 grams; Carbohydrates 3 grams; Dietary Fiber 2 grams; Sugar 1 gram; Protein 4 grams

Vanilla Berry Frozen Yogurt Bark Recipe

Makes 12 Servings

Ingredients

Instructions for Frozen Yogurt Bark

  1. Add protein powder, greek yogurt, and vanilla extract in a large mixing bowl. Stir well to ensure protein powder is fully incorporated.
  2. Line a 9x13 cookie sheet with parchment paper and spread the mixture evenly across it.
  3. Top with mixed berries (or your desired topping), place in the freezer until set, about an hour.
  4. After it is set into a solid-state, cut (or break) into 12 pieces. Store your Frozen Yogurt Bark in a covered container in the freezer.

Optional: Depending on your flavor preferences and nutritional plan, you can experiment with the Frozen Yogurt Bark toppings. Some additional ideas would be sugar-free chocolate chips, coconut flakes, or nuts.

Nutritional Info Per Serving

Nutritional info is for 1 Bark Piece, No Toppings
Calories 56; Fat 1 gram; Carbohydrates 4 grams; Sugar 3 grams; Protein 8 grams

Nutritional info is for 1 Bark Piece with Berries
Calories 58; Fat 1 gram; Carbohydrates 5 grams; Sugar 3 grams; Protein 8 grams

Red Velvet Mug Cake for Two

Makes 2 Servings

Ingredients

Directions

  1. Mix the Chocolate Premier Protein® 100% Whey Protein Powder, baking powder, unsweetened cocoa, stevia, and a dash of salt into a bowl.
  2. Add in the unsweetened applesauce, egg, Premier Protein® Ready to Drink Vanilla Shake and mix until well incorporated. The consistency should be like a thick cake batter.
  3. Once that is done, add in the red food coloring and mix to incorporate the color.
  4. Pour into greased small mugs and put into the microwave for 60 seconds.

Optional Topping Additions: If desired, top with a sugar-free whipped topping or make a cream cheese frosting. For a cream cheese frosting, mix softened cream cheese, stevia sugar substitute (to taste), and thin it out with some of the remaining Premier Protein® Ready to Drink Vanilla Shake until it meets your preferred consistency. You can also dress it up with a light dusting of cocoa powder, shaved no sugar added chocolate, or crushed nuts!

Nutritional Info Per Serving (Cake Only)

Calories 159; Carbohydrates 9 grams; Fat 5 grams; Protein 21 grams; Sugar 3 grams

Pumpkin Cheesecake Mousse Recipe

Makes 6 Servings

Ingredients

  • 1 Scoop Premier Protein® 100% Whey Powder, Vanilla
  • ½ Cup Pureed Pumpkin
  • 1 tsp Vanilla Extract
  • ½ tsp Pumpkin Pie Spice
  • 8 ounces Fat-Free Cream Cheese (softened)
  • 2 tsp of Stevia (or your choice of sugar substitute)
  • 1/4 Cup Heavy Whipping Cream

Directions

  1. Place the pureed pumpkin in a bowl and pour one-half of the vanilla protein powder into the pumpkin and stir.
  2. Once combined, pour the rest of the protein powder into the pumpkin mixture and stir until it is well incorporated.
  3. Add the vanilla extract and pumpkin pie spice into the mixture and stir until it is mixed well.
  4. In another bowl, place your softened cream cheese and beat with a mixer until creamy. Gradually incorporate the pumpkin mixture into the cream cheese and mix on medium until well combined.
  5. Add the Stevia (or the sugar substitute you're using) into the mixture and mix on low.
  6. Clean your beaters so you can use them for the heavy whipping cream.
  7. Pour the heavy whipping cream into a separate bowl. Beat on medium and gradually move to a high setting moving the mixer back and forth. Continue beating the heavy whipping cream on high until you have peaks that separate in the bowl.
  8. Fold your heavy whipping cream mixture into the pumpkin mixture, then place into serving cups and chill until served.

Optional: Reserve a small amount of the whipped cream mixture to add as a topping!

Nutritional Info Per Serving

Calories 115; Carbohydrates 7 grams; Fat 5 grams; Protein 11 grams

Premier Protein Pineapple Whip

Makes 6 Muffins

Ingredients

Directions

  1. In the frozen drum of the ice cream maker, mix 1 scoop of Premier Protein® 100% Whey Powder, Vanilla, into the almond milk, stir until the powder is dissolved.
  2. Pour the pineapple drink powder and the Half and Half into the Premier Protein® 100% Whey Powder, Vanilla, and almond milk mixture. Stir until the pineapple drink powder is dissolved fully into the mixture.
  3. Turn on the ice cream maker and pour the mixture into the drum.
  4. Allowthe ice cream maker to circulate the mixture to the texture of a soft serve whip. You can serve the soft serve whip immediately. However, if you prefer a firmer consistency similar to regular ice cream, you can put in the freezer for the same delectable flavor.

Nutritional Info Per Serving

Calories 90; Carbohydrates 3 grams; Fat 5 grams; Protein 7 grams; Sugar 1 gram

Cookies & Cream Cheesecake Bites

Makes 36 Servings

Total Time: 15 minutes to prepare, 1-3 hours chill time, total time: 3 hours, 15 minutes

Ingredients for the Crust

  • 1 ½ cup Almond Flour
  • 2 Tablespoons Unsweetened Cocoa Powder
  • 4 Tablespoons Unsalted Butter (melted)
  • 1 Tablespoon Stevia

Ingredients for Cheesecake Bites

Directions for the Crust

  1. Combine the almond flour with the unsweetened cocoa powder and Stevia, and mix well.
  2. Add the melted butter to the mixture and mix.
  3. Place two teaspoons of the crust mixture into each of the wells of the mini muffin pan and form the crust.
  4. Once all of the wells are filled, place the pan in the fridge to chill for 30 minutes.

Directions for the Cheesecake Bites

  1. Place the softened cream cheese and Stevia into a bowl.
  2. Using a hand mixer on low speed, start creaming them together.
  3. As the mixture becomes softer, you can increase the speed to medium to high using a spatula to push any mixture on the sides down into the bowl.
  4. Add the Premier Protein® Cookies & Cream Protein Shake into the mixture with a handheld mixer on low and blend until smooth.
  5. Place a medium saucepan on the stove and bring the ½ cup of water to boil.
  6. When the water has reached a boiling point, remove from the heat and pour in the two packets of unflavored gelatin into the water and stir until the contents are thoroughly dissolved.
  7. Allow the mixture to cool for about two minutes, then pour the unflavored gelatin into the cream cheese and the Cookies & Cream Protein Shake mixture and mix with a spatula.
  8. Pour the mixture into the prepped mini muffin wells.
  9. Place the mini muffin pan into the refrigerator to chill for about 1-3 hours, then serve.

Nutritional Info Per Serving (1 bite)

  • Calories 69
  • Carbohydrates 2 grams
  • Fat 6 grams
  • Protein 3 grams
  • Sugar 0 grams

Caramel Pumpkin Spice Muffins Recipe

Makes 6 Muffins

Ingredients

  • 5.5 ounces of Premier Protein® Caramel Protein Shake
  • 3/4 cup blanched almond flour
  • 1/2 cup Stevia
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pumpkin pie spice
  • 1 large egg
  • ¼ cup pumpkin puree
  • 2 tablespoons unsalted butter (measure solid, then melt for the mixture)
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees. 
  2. Line the muffin cups with cupcake liners.
  3. In a large bowl, combine the almond flour, Stevia, baking powder, pumpkin pie spice, and sea salt. Mix with a whisk to get all the lumps out.  
  4. Melt the butter and set aside to cool. 
  5. Add in the egg, pumpkin puree, vanilla, melted butter, and mix until combined. 
  6. Add in the Premier Protein® Caramel Protein Shake and stir.
  7. Spoon the batter into the muffin cups about ¾ from the top of the liner.  
  8. Bake at 350 degrees for approximately 25 minutes or until the muffins are golden around the edges. Insert a toothpick in the center of the muffins until it comes out clean.  

Nutritional Info Per Serving (1 Muffin)

  • Calories 111
  • Carbohydrates 6 grams
  • Fat 8 grams
  • Protein 5 grams
  • Fiber 1 gram
  • Sugar 1 gram

Chocolate Peanut Butter Protein Fudge Recipe

Makes 25 Servings

Ingredients

Directions

  1. In a mixing bowl combine the Premier Protein® Chocolate Whey Powder, Cocoa Powder, Stevia, Salt, and Peanut Butter.
  2. Once combined, add in the coconut oil and stir until it is well incorporated and smooth.
  3. Mix in the Premier Protein® Ready to drink Chocolate Shake until well combined.
  4. Line an 8x8 pan with parchment paper and place the mixture onto the paper, spread the mixture out evenly using a spatula.
  5. Place the pan in the freezer for approximately 40 minutes so that your fudge will harden and set.
  6. Take out and cut into squares, keep remaining fudge in an airtight container in the refrigerator.

Important Note: Due to the coconut oil, the fudge needs to be kept cold, so make sure to store it in your freezer or refrigerator!

Nutritional Info Per Serving

  • Calories 57
  • Carbohydrates 2 gram
  • Fat 5 grams
  • Saturated Fat 2 grams
  • Protein 2 grams
  • Cholesterol 3 grams
  • Sodium 48 grams

Key Lime No-Bake Premier Protein Cheesecake

Makes 6 servings, 4 ounces each

Ingredients

  • 1 cup of boiling water
  • .3 ounce Sugar-Free Lime Jello (dry mix, 1 box)
  • 4 ounces of Nonfat Plain Greek Yogurt
  • 1/2 scoop of Premier Protein® 100% Whey Powder, Vanilla (23.5 grams)
  • 4 ounces 1/3 Less Fat Neufchatel Cream Cheese, softened

Directions

  1. Mix dry sugar-free Jello in one cup of boiling water.   
  2. Mix with a whisk until the dry mix is dissolved.
  3. In a separate bowl, mix the nonfat plain Greek yogurt and the one-half scoop of Premier Protein® powder together until blended.
  4. Place the softened Neufchatel cream cheese into the Jello mixture and whisk until mixed.
  5. Add the yogurt and protein powder mixture into the Neufchatel cream cheese Jello mixture.
  6. Whisk until all is incorporated and blended well.
  7. Pour mixture into the individual serving dishes and place in the refrigerator 2-3 hours to set up.

Optional: When you’re ready to serve, add your favorite toppings, such as crumbled protein cereal, coconut, or whipped topping.

Nutritional Info Per Serving (without toppings)

  • Calories: 78
  • Protein: 6g
  • Fat: 4g
  • Carbs: 3g
  • Sugars: 1g

Layered Caramel Chocolate Chia Protein Pudding

Makes approximately five, 4.4oz servings

Ingredients

Directions

  1. For the Caramel Pudding base, pour one 11oz Premier Protein® Caramel shake into a small bowl (bowls with lids work great), add 3 tablespoons of chia seeds and whisk together (or top with your lid and shake until thoroughly mixed).
  2. For the Chocolate Pudding base, pour one 11oz Premier Protein® Chocolate shake into a small bowl, add 3 tablespoons of chia seeds. Optional, for a more intense chocolate taste, add 1 teaspoon of unsweetened cocoa powder then whisk together (or top with your lid and shake until thoroughly mixed).
  3. Cover both of your pudding mixes and refrigerate 18 to 20 hours, stir occasionally (if you are making it thicker by adding more chia, you can lessen the refrigerator time).
  4. Your serving size may vary depending on the dessert glasses you use. For a 4 ounce serving, add 2 tablespoons of the chocolate pudding to your dessert glass and then add a layer of 2 tablespoons of Caramel pudding. Garnish with your favorite toppings!

Nutritional Info Per Serving without Toppings

(Makes approximately five, 4.4oz servings)

  • Calories: 137
  • Carbohydrates: 8g
  • Fat: 5g
  • Protein: 16g

Cinnamon Roll Flavor Mini Protein Donuts

Makes 24-36 mini protein donuts depending on your mini donut pan’s size and how deep the wells are.

Ingredients

Directions

  1. Mix almond flour, baking powder, cinnamon, salt, and brown sugar substitute, and whisk together. Add the wet ingredients into the dry mixture and stir until combined.
  2. Spray your mini donut pan with coconut oil generously.
  3. Grab a large gallon size zip lock baggy. Change the bag's opening by rolling the top down around the edges. Place it into a bowl so that the opening of the bag is wide enough to pour batter into the bag.  
  4. Close the baggy and cut a hole at the end to pipe your protein donut batter into the pan.
  5. Fill the wells about ⅓ full because they will rise during baking.
  6. Bake at 350 degrees for 7-10 mins (depending on your oven) or until a toothpick comes out clean. 

Cinnamon Roll Cream Cheese Drizzle

Ingredients for the Cream Cheese Drizzle

Directions for the Cream Cheese Drizzle

  1. Mix all ingredients together.
  2. You can dip the donuts to frost them or drizzle it over the top. 
  3. If you want to use the drizzle, place the mixture into a small zip lock sandwich baggy and cut a hole in the tip to drizzle over the top.  
  4. Allow donuts to cool and then frost to your liking.

Suggestion: As an alternative way to enjoy these donuts are to toss them in a cinnamon and sugar substitute mixture.

Nutritional info for one protein donut, without the drizzle:
Calories 25; Fat 1.5 grams; Carbohydrates 2.5 grams; Sugar 1 gram; Protein 1.1 grams

Nutritional info for one protein donut, with the drizzle:
Calories 29; Fat 1.8 grams; Carbohydrates 3.1 grams; Sugar 1.3 grams; Protein 1.3 grams
(NOTE: The nutritional information for the drizzle depends on how much you use.)

Café Latte Brownie Bites

Makes 15 brownie bites

Ingredients

Directions

  1. Preheat the oven to 350F and line a mini muffin tin with 15 mini muffin liners. Ensure your muffin wells are greased well. 
  2. In a mixing bowl, combine all of the ingredients and mix until smooth with a handheld mixer. 
  3. With a small cookie scoop, put brownie mixture into each muffin tin, filling until just full.
  4. Bake for 12 to 14 minutes (cooking time may vary) or until a toothpick inserted comes out clean. 
  5. Let cool and store in an air-tight container in the refrigerator.    

Optional Topping Idea: You could put a dusting of powdered sugar on the top of the brownie bites.

Nutrition Facts Per Serving

  • Calories: 72
  • Carbohydrates: 4g
  • Fat: 4g
  • Protein: 3g

Banana Cheesecake Parfait

Makes Four 1/2 Cup Servings

Ingredients

Directions

  1. In a mixing bowl, combine the sugar free fat free cheesecake instant pudding mix with the Premier Protein® Bananas & Cream Shake. Whisk for two minutes until the mixture has thickened.
  2. Place four tablespoons of pudding into your serving glass, layer a few strawberry slices on top of the pudding.  Then add the remaining four tablespoons of Banana Cheesecake pudding and top with slivered almonds!

Nutrition Facts Per Serving

  • Calories: 92
  • Carbohydrates: 6g
  • Fat: 5g
  • Protein: 9g
  • Sugar: 1g

One Minute Mug Brownie

Makes One Serving

Ingredients

  • 1/2 cup Premier Protein® Chocolate Milkshake Protein Powder
  • 1 tbsp. Coconut Flour
  • 1 tsp. Sugar Substitute of choice (to taste)
  • 1/2 tsp. Baking Powder
  • 1 tbsp. Cocoa Powder
  • 1/4 cup Egg Whites
  • 1/4 cup Almond Milk

Directions

  1. Spray a small cereal bowl or deep mug with coconut spray.
  2. In a mixing bowl, combine the Premier Protein® Chocolate Milkshake Protein Powder, Coconut Flour, Baking Powder, Sugar Substitute and mix well.
  3. In a separate bowl, whisk the Egg Whites with the Almond Milk and pour into the dry mixture and mix until fully incorporated.
  4. Microwave for 60 seconds and remove from microwave. Enjoy.

Optional Toppings

  • Sugar-Free Whipped Topping With Nuts
  • Sugar-Free Chocolate or Caramel Syrup
  • Sugar-Free Chocolate chips

Nutrition Facts Per Serving

  • Calories: 189
  • Carbohydrates: 15g
  • Fat: 4g
  • Protein: 29g

Chocolate Peanut Butter Cookies

Makes 15 Cookies

Ingredients

  • 1/2 cup Premier Protein® Chocolate Milkshake Protein Powder
  • 1/2 cup Natural Peanut Butter
  • 3 tsp. Sugar Substitute
  • 1 large Egg
  • 1/4 tsp. Baking Soda
  • Dash of Salt

Directions

  1. Preheat your oven to 325 degrees and line a cookie sheet with parchment paper or a silpat.
  2. In a large, microwave-safe bowl, melt the Natural Peanut Butter until creamy and smooth, about 1 minutes.
  3. Add the Sugar Substitute into the Peanut Butter and beat, using an electric hand mixer, until well combined.
  4. Add in the Egg and beat until well combined.
  5. Add the Premier Protein® Chocolate Milkshake Protein Powder, Baking Soda and Salt into the bowl and stir until well mixed and a sticky, wet dough forms.
  6. Roll the dough into 1 tbsp. sized balls and place on baking sheet. The dough will be a bit messy at first to roll, just keep rolling. Repeat until all the dough is used.
  7. Press the cookies down flat, about 1/3 of an inch thick, and bake until the top feels just set and the cookies rise, about 12-13 minutes. Let cool completely on the pan.

Nutrition Facts Per Serving

  • Calories: 44
  • Carbohydrates: 2g
  • Fat: 3g
  • Protein: 3g

Crustless Pumpkin Pie

Makes 3 individual (4 oz ) ramekin

Ingredients

Directions

  1. Preheat the oven to 350°F.  In a medium bowl add your egg and whisk it.  Once egg is whisked, add pumpkin puree, pumpkin pie spice, vanilla and Premier Protein® Pumpkin Spice shake.  Whisk or beat with a mixer until the batter is smooth.
  2. Spray your ramekins with nonstick cooking spray and pour the pumpkin pie mixture into them. Place the ramekins on  a baking tray and then bake in a 350°F oven for 50 minutes or until a knife comes out clean.
  3. Take pies out of the oven and let them cool for an hour then place in fridge to chill until ready to eat.

Nutrition Facts Per Serving

  • Calories: 110
  • Carbohydrates: 14g
  • Fat: 2g
  • Protein: 7g

Red, White and Blue Cheesecake Salad

Makes Eight Servings

Ingredients

  • 1 (8 oz) package cream cheese, softened
  • 1 (3.4 oz) package sugar-free instant cheesecake pudding, unprepared
  • 1 (11.5 oz) Premier Protein® Vanilla Shake
  • 12 oz raspberries
  • 8 oz blueberries

Directions

  1. In a medium bowl using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add the dry pudding mix. Mix until well combined.
  2. Slowly add the Premier Protein® Vanilla Shake to the cream cheese mixture and mix well on low. (There should be very few clumps of cream cheese in the mixture.) Refrigerate while you prepare the fruit.
  3. Wash and prepare fruit.
  4. Once fruit is washed/prepared, pour the refrigerated mixture over the fruit and stir to combine. 
  5. Chill until ready to serve or serve immediately.

Nutrition Facts Per Serving

  • Calories: 168
  • Carbohydrates: 14g
  • Fat: 10g
  • Protein: 6.4g

Chocolate Peanut Butter No-Bake Cookies

Ingredients

  • 1 cup Premier Protein® Chocolate Peanut Butter Shake
  • 1 ½ cup Rolled Quick Oats
  • ¼ cup No Sugar Added Peanut Butter
  • ¼ cup Coconut Oil (solid)
  • ¼ cup Sugar Substitute
  • ¼ cup Powdered Peanut Butter
  • 2 Tbs Unsweetened Cocoa Powder
  • 1 tsp Vanilla Extract
  • Pinch of Salt

Directions

  1. In a medium saucepan on medium heat, combine the no sugar added peanut butter and coconut oil. 
  2. Once this is melted add in the vanilla extract, unsweetened cocoa powder, sugar substitute, and powdered peanut butter and mix together. 
  3. Once all combined and smooth, add in the Premier Protein® Chocolate Peanut Butter Shake until mixed thoroughly.  
  4. Add in the oats and continue to stir until oats are coated (about 1-2 minutes). 
  5. Remove from heat, line a cookie sheet with parchment paper, using a cookie scoop, and place cookies onto a parchment-lined cookie sheet.
  6. Place a piece of parchment over the cookies and press down on each cookie to flatten them. When the cookies have cooled a bit, place them into the fridge to continue to solidify.
  7. Store cookies in an airtight container for up to 5 days. 

Nutrition Facts Per Serving

  • Calories: 102
  • Carbohydrates: 9g
  • Fat: 7g
  • Protein: 4g

Vanilla Berry Chia Seed Parfait

Makes One Serving

Ingredients

Optional topping ideas: You could use coconut, walnuts, or any other toppings of your choice on top of the parfait. Keep in mind that the toppings are not factored into the macros below. 

Directions

  1. Place all ingredients, except the Chia Seeds into a blender and blend until smooth. 
  2. Pour mixture into an airtight container and add the Chia Seeds and stir.
  3. Place the container in the refrigerator to chill overnight.

Nutrition Facts Per Serving

  • Calories: 273
  • Carbohydrates: 27g
  • Fat: 8.5g
  • Protein: 29g

Pumpkin Cream Cheese Swirl Bars

Makes Nine Servings

Ingredients

  • 1 Premier Protein® Vanilla Protein Shake
  • 1 scoop Premier Protein® Vanilla Milkshake Protein Powder
  • 15 oz. can 100% Pumpkin Puree
  • 2 large Eggs
  • 2 tsp. Pumpkin Pie Spice
  • Sugar Substitute of choice optional (to taste)
  • 1/4 tsp. Salt

Ingredients for Cream Cheese Swirl

  • 1 tbsp. Premier Protein® Vanilla Protein Shake
  • 4 oz. Low-Fat Cream Cheese
  • 1 tsp. Sugar Substitute of choice
  • 1 tsp. Vanilla Extract

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix Pumpkin Puree, Premier Protein® Vanilla Protein Shake, Premier Protein® Vanilla Milkshake Protein Powder, Salt, and Pumpkin Pie Spice until evenly mixed. Taste the mixture and add sweetener if desired.
  3. When pumpkin mixture is at the desired taste, mix the Eggs into the pumpkin mixture.
  4. Line a 9x9 square baking dish with parchment paper and pour the filling into it.
  5. Beat together softened Cream Cheese, Sugar Substitute, Vanilla Extract and Vanilla Premier Protein® Protein Shake until smooth. Pour it on top of the pumpkin mixture and then drag a knife through it to get a marbled look.
  6. Bake at 350 degrees F for about 50 minutes.
  7. Cool for 1 hour, then refrigerate or slice into bars to serve.

Nutrition Facts Per Serving

  • Calories: 37
  • Carbohydrates: 11g
  • Fat: 3g
  • Protein: 2g
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