The holiday season is almost here ... and we're excited for some delicious treats that don't ruin our fitness goals!
So here's 4 delicious & diet-friendly sweet treat recipes:
Pecan Pie Brownies
Ingredients:
Brownies:
- ½ cup Unsweetened Cocoa Powder
- 1 cup Chocolate Level-1 Protein Powder
- ¼ cup Whole Wheat Pastry Flour
- 2 TBSP Zero Calorie 1:1 Sugar Replacement
- ⅓ tsp Baking Soda
- 1⅓ cup Non-fat Greek Yogurt
- ½ cup Unsweetened Almond Milk
- 1 tsp Vanilla Extract
- 3 TBSP Almond Butter
Pecan Topping:
- 2/3 cup sugar free maple syrup
- 1/2 cup zero cal sweetener
- 5 TBSP butter, melted
- 1 TBSP molasses
- 2 tsp pure vanilla extract
- 1 tsp kosher salt
- 3 large eggs
- 1 cup pecans
Directions:
1. Preheat oven to 325°. Grease a 9"x9" baking pan with cooking spray and line with parchment.
2. In a bowl, whisk all dry brownie ingredients together.
3. In a different bowl, whisk together Greek yogurt, almond milk and vanilla.
4. Add dry mix to wet, and gently fold until just combined.
5. DO NOT OVER-MIX or protein powder will make the brownie dense.
6. Add in almond butter and chocolate chips, and fold. Batter should be thick.
7. Transfer batter into pan, smoothen with a spatula or back of spoon.
8. Bake brownies until slightly underbaked (about 20 minutes).
9. Meanwhile, in a medium bowl, whisk corn syrup, brown sugar, butter, molasses, vanilla, and salt until smooth. Whisk in eggs until combined. Stir in pecans until coated.
10. Increase oven temperature to 350°. Top brownies with pecan mixture, evenly spreading. Continue to bake until pecan topping is springy to touch and thickened, 40 to 45 minutes.
11. Let brownies cool to room temperature. Refrigerate until cold and set, about 1 hour.
Servings: 16
Calories: 178
Protein: 10g
Carbs: 9g
Fat: 12g
Rice Krispie Cheesecake
Ingredients:
RICE KRISPIES CRUST
- 1/2 c. (1 stick) unsalted butter
- 2 Cups mini marshmallows
- 6 cups Rice Krispies
- 1 scoop Element Vanilla
CHEESECAKE
- 2 scoops Element Vanilla
- 1 c. half and half
- 2 (8-oz.) blocks fat free cream cheese, softened
- 1/2 c. Zero cal sweetener
- 1/4 c. Marshmallow Fluff
- 1 tsp. pure vanilla extract
Directions:
RICE KRISPIES CRUST
1. In a large pot over medium heat, melt butter. Add marshmallows and cook, stirring frequently, until marshmallows are melted, 5 to 8 minutes. Remove from heat.
2. Add Rice Krispies and stir until well combined. Transfer about 3 cups Rice Krispies mixture to a 9" x 5" loaf pan. Gently press down into an even layer.
3. Transfer remaining Rice Krispies mixture to a 9" springform pan. Gently press into an even layer across bottom and up sides of pan. Refrigerate until ready to use.
CHEESECAKE
1. In a large bowl, using a handheld mixer on medium-high speed, beat cream until stiff peaks form.
2. In another large bowl, using handheld mixer on medium-high speed, beat cream cheese and confectioners’ sugar until smooth. Add Marshmallow Fluff and vanilla and beat until combined. Add whipped cream and gently fold until just combined.
3. Pour filling into crust; smooth top. Refrigerate until chilled, at least 4 hours or up to overnight.
4. Cut Rice Krispies mixture in loaf pan into 1" squares. Pile in the middle of cheesecake.
Serves 8
Calories: 364
Protein: 20g
Carbs: 38g
Fats: 17g
Protein Chocolate Cupcake Turkeys
Ingredients:
For the cupcakes
- 1 cup Fairlife reduced fat milk
- 1 tsp apple cider vinegar
- 4 tbsp fat-free greek yogurt plain
- 2 tbsp coconut oil melted
- 1 cup oat flour
- 2 scoops Milk Chocolate Level-1 protein powder
- 4 tbsp cocoa powder
- 4 tbsp sugar granulated, brown or coconut
- 1 tsp baking powder
- 1 tsp baking soda
For the frosting
- 2/3 cup fat-free greek yogurt plain
- 4 tbsp Milk Chocolate Level-1 protein powder
- 6 squares dark chocolate, melted
Directions:
1. Preheat oven to 350F.
2. Mix together the milk, vinegar, yogurt and oil in a large bowl.
3. Add the oat flour, protein powder, cocoa, sugar, baking powder and baking soda. Mix to form a dough.
4. Scoop into a 6 hole cupcake tin lined with paper cupcake cases. Bake for 20-25 minutes, then leave to cool completely.
5. To make the frosting, mix the yogurt, protein powder and melted chocolate in a bowl.
6. Transfer into a piping bag and pipe over the cooled cupcakes.
7. Decorate with pretzels, m&m’s, candy corn and enjoy!
Serves 6
Calories: 310
Protein: 19g
Carbs: 33g
Fats: 12g F
Peanut Butter Blondies
Dry Ingredients:
- 1/2 Cup Level-1 Salted Peanut Butter Protein Powder
- 1/3 Cup All Purpose Flour
- 1/4 Cup Truvia
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1/4 Cup Chocolate Chips Lily's
- 1/4 Cup Pretzels Crushed
Wet Ingredients:
- 1/2 Cup Peanut Butter Chunky or Creamy
- 1/2 Cup Greek Yogurt Plain Fat Free
- 2 Tablespoons Maple Syrup
- 1/2 Cup Fat Free Fairlife
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Spray a 9x9 baking dish with non-stick spray. Set aside.
2. In a medium bowl uses a mixer to combine: peanut butter, flour, Truvia, baking soda, baking powder, and salt.
3. In a large bowl combine: peanut butter, greek yogurt, maple syrup and milk.
4. Slowly combine dry ingredient bowl into the bowl of wet ingredients. Then gently fold in chocolate chips and crushed pretzels. This will makes a medium-thick dough that stays clumped together.
5. Add to baking dish and lightly smooth out. Top with additional chocolate chips and pretzels, if desired.
6. Cook for 20-25 minutes. Allow to cool then cut into 9 pieces. Enjoy!
Serves 9
Calories: 167
Protein: 10g
Carbs: 23g
Fat: 8g
