1 – 8 oz Fat free plain cream cheese, softened
1 scoop protein
1 Tbsp + 1 tsp sugar free-fat free
Instant Vanilla pudding mix, dry
3 Tbsp almond milk
In a large mixing bowl cream together cream cheese, protein & dry pudding mix until smooth. Add almond milk at low speed until mixed together then high speed for 1 minute. Scrap the sides and mix on high for another 1 minute. Refrigerate. Makes about 16 Tablespoons
Macros- 1 TBSP = Calories 47
1.1 Fat 4.5 Carbs 4.3 Protein
1-cup old-fashioned oatmeal
2 scoops protein powder
1 tsp. baking powder
1-cup bananas, mashed
1 tbsp. vanilla extract
1/2-cup (4 large) egg whites
1 cup unsweetened almond milk
Optional: choc chips/spices of your choice
Preheat oven 350F
Grease an 8″ square or round tin and set aside
Mash your banana in a medium-mixing bowl and add in all of your other ingredients, mixing until combined.
Pour your oatmeal mix into your baking dish and bake for 20-35 minutes, or until cooked through.
Once baked, allow cooling slightly before cutting and serving. I actually like mine cold so I usually pop the whole batch in the fridge once it’s cool and then slice it in the morning.
This will keep for 3-4 days in the fridge or can be frozen in slices in individual zip lock or freezer bags and then defrosted as needed.
Whole recipe calorie: 789
Macro: 68g protein/109g carbs/11.6g fat
Serving size- cut pan into 4 or 6 and divide the whole recipe into that number. I like to do 6 pieces so I can add topping to it.
I’ve also added different fruit instead of bananas. Try applesauce or even pumpkin. Happy baking!
ASHLAN DEE 