Post by SugarBane on Jan 26, 2004 15:42:47 GMT -5
Protein Fudge Bars
7 scoops (2 1/3 cups) of Chocolate Designer Protein
1/2 cup butter, melted
4 ounces cream cheese, softened
1/2 cup chopped walnuts
Melt the butter and cream cheese. Add in the Designer Protein and combine well. (This will be stiff and hard to stir.) Add the walnuts. Place mixture in a greased bread pan. Chill. Cut into 8 servings. Per serving: 17.5 grams protein, 2.5 carbs
L-C Protein Bars
This recipe makes 16 big bars at 5 carbs each.
1 can (12 oz) chocolate Whey Protein (the brand I use is called "Body Fortress" found at Wal~Mart. I've tried other brands and this one is a must for this recipe)
12 oz cream cheese
1 c. butter (the real stuff)
32 pkts Equal (or equivalent of Splenda)
Chopped pecans (optional)
Melt together in a large bowl the butter and cream cheese. You want the cream cheese to look curdled after being stirred so don't leave in microwave too long. Stir in sweetner and protein powder. Will be very stiff at first, keep stirring until well blended and to a taffy consistency. Spoon this into a 9x9 square baking pan and smooth. Refrigerate until firm, then cut into 16 bars and individually wrap, storing in freezer. These are great frozen too!
Peanut Butter Protein Bar
2 T sugar free peanut butter
2 T butter, melted
1/2 t liquid artificial sweetener
1 scoop Vanilla Praline Designer Whey protein powder
Melt peanut butter and butter in microwave or double boiler. Mix in the sweetener thoroughly, then add protein powder. Stir until it forms a ball. Roll up in ball and knead a bit, then separate into even portions. (I use small cupcake papers, other folks roll em out in little logs.) Refrigerate until firm.
Fudgey - Nutty Bars
2 1/3 cups vanilla protein powder
1 oz square unsweetened chocolate
1/2 c butter
4 oz cream cheese (use light, less fat, same carbs)
1 oz chopped almonds
1 t vanilla
1 t peanut butter
1/4 cup Splenda
Melt butter, cream cheese, peanut butter and chocolate in bowl in microwave and mix together very well. Add splenda and vanilla, mix well again. Now add walnuts and protein powder and mix. It will be difficult and messy to mix, you will have to use your hands near the end to knead it all together, squeezing so that the powder dissolves into the mixture. Now place in a baking pan, flatten and refrigerate. (I use a corningware casserole dish) When cooled and hardened, cut into 8 bars. Stats per bar are:
Protein - 21 grams, carbs: 3.15 grams. (this will vary according to the protein powder you use, I use Optimum Nutrition as I have found it to be the best and it has 22g protein and 1.5g carbs in each scoop, but no aspartame.)
Cranberry Bars
3 scoops vanilla protein powder
3 t baking powder
8 t Splenda
4 eggs
1/4 c of Flax Seed oil (or olive oil)
1/4 c water
1 cup cranberries
2 tsp vanilla extract
2 tsp lemon extract
2 tsp banana extract
Mix together dry ingredients. In separate bowl mix together eggs, oil, and extracts. Beat well & add to dry ingredients, mixing well. Add water and cranberries. Should be a wet consistancy like a cake mix.
Pour into pam-sprayed square cake pan. Cook at 325 for 10-15 minutes until a toothpick comes out clean. May take longer to cook, depending on consistency of protein powder used. Cut into four squares. 20 grams of protein per bar, and 4.13 grams of carbs. Great meal replacement.
Sesame-Almond Protein Bars
1/4 c. cream cheese (2 carbs/4 protein)
1/4 c. butter
1/4 c. tahini, from roasted sesame seeds (12 carbs/10 protein/5.6 fiber)
1/4 t pure stevia powder
1 t vanilla extract
1/4 t almond extract
1 ΒΌ c. Twinlab VegeFuel (isolated soy protein)(0 carbs/200 protein)
1/3 c. Naturade N-R-G vanilla protein powder (3 carbs/32 protein)
1/2 c. DaVinci Vanilla Syrup w/ Splenda
2 T. DaVinci Maple Syrup w/ Splenda
2 ounces finely chopped almonds (12 carbs/12 protein/7 fiber)
Melt cream cheese and butter, mix in tahini, stevia, and extracts. Mix in protein powders. Add syrups and mix well. Mix in chopped almonds. May need to add more or less syrup to get texture you like. Place in 9x9 square pan & put in refrigerator until firm. Cut into 12 bars (or size you want). I think you can use whatever kind of protein powder you want, and could use any kind of artificial sweetener you wanted in greater or lesser degrees, or any flavor of syrup or extract. For 12 bars: 2.4 grams carbs per bar (1.4 carbs per bar if subtract fiber) and 21.5 grams protein.
Peanut Butter Protein Bar
2 T sugar free peanut butter
2 T butter, melted
1/2 t liquid artificial sweetener
1 scoop Vanilla Praline Designer Whey protein powder
Melt peanut butter and butter in microwave or double boiler. Mix in the sweetener thoroughly, then add protein powder. Stir until it forms a ball. Roll up in ball and knead a bit, then separate into even portions. (I use small cupcake papers, other folks roll em out in little logs.) Refrigerate until firm.
(note: when I made these, I used 1 pkg Splenda instead of the liquid sweetner, and used more protein powder because it seemed runny; carb count depends on your peanut butter--the powder is 1 and the Splenda is >1).
7 scoops (2 1/3 cups) of Chocolate Designer Protein
1/2 cup butter, melted
4 ounces cream cheese, softened
1/2 cup chopped walnuts
Melt the butter and cream cheese. Add in the Designer Protein and combine well. (This will be stiff and hard to stir.) Add the walnuts. Place mixture in a greased bread pan. Chill. Cut into 8 servings. Per serving: 17.5 grams protein, 2.5 carbs
L-C Protein Bars
This recipe makes 16 big bars at 5 carbs each.
1 can (12 oz) chocolate Whey Protein (the brand I use is called "Body Fortress" found at Wal~Mart. I've tried other brands and this one is a must for this recipe)
12 oz cream cheese
1 c. butter (the real stuff)
32 pkts Equal (or equivalent of Splenda)
Chopped pecans (optional)
Melt together in a large bowl the butter and cream cheese. You want the cream cheese to look curdled after being stirred so don't leave in microwave too long. Stir in sweetner and protein powder. Will be very stiff at first, keep stirring until well blended and to a taffy consistency. Spoon this into a 9x9 square baking pan and smooth. Refrigerate until firm, then cut into 16 bars and individually wrap, storing in freezer. These are great frozen too!
Peanut Butter Protein Bar
2 T sugar free peanut butter
2 T butter, melted
1/2 t liquid artificial sweetener
1 scoop Vanilla Praline Designer Whey protein powder
Melt peanut butter and butter in microwave or double boiler. Mix in the sweetener thoroughly, then add protein powder. Stir until it forms a ball. Roll up in ball and knead a bit, then separate into even portions. (I use small cupcake papers, other folks roll em out in little logs.) Refrigerate until firm.
Fudgey - Nutty Bars
2 1/3 cups vanilla protein powder
1 oz square unsweetened chocolate
1/2 c butter
4 oz cream cheese (use light, less fat, same carbs)
1 oz chopped almonds
1 t vanilla
1 t peanut butter
1/4 cup Splenda
Melt butter, cream cheese, peanut butter and chocolate in bowl in microwave and mix together very well. Add splenda and vanilla, mix well again. Now add walnuts and protein powder and mix. It will be difficult and messy to mix, you will have to use your hands near the end to knead it all together, squeezing so that the powder dissolves into the mixture. Now place in a baking pan, flatten and refrigerate. (I use a corningware casserole dish) When cooled and hardened, cut into 8 bars. Stats per bar are:
Protein - 21 grams, carbs: 3.15 grams. (this will vary according to the protein powder you use, I use Optimum Nutrition as I have found it to be the best and it has 22g protein and 1.5g carbs in each scoop, but no aspartame.)
Cranberry Bars
3 scoops vanilla protein powder
3 t baking powder
8 t Splenda
4 eggs
1/4 c of Flax Seed oil (or olive oil)
1/4 c water
1 cup cranberries
2 tsp vanilla extract
2 tsp lemon extract
2 tsp banana extract
Mix together dry ingredients. In separate bowl mix together eggs, oil, and extracts. Beat well & add to dry ingredients, mixing well. Add water and cranberries. Should be a wet consistancy like a cake mix.
Pour into pam-sprayed square cake pan. Cook at 325 for 10-15 minutes until a toothpick comes out clean. May take longer to cook, depending on consistency of protein powder used. Cut into four squares. 20 grams of protein per bar, and 4.13 grams of carbs. Great meal replacement.
Sesame-Almond Protein Bars
1/4 c. cream cheese (2 carbs/4 protein)
1/4 c. butter
1/4 c. tahini, from roasted sesame seeds (12 carbs/10 protein/5.6 fiber)
1/4 t pure stevia powder
1 t vanilla extract
1/4 t almond extract
1 ΒΌ c. Twinlab VegeFuel (isolated soy protein)(0 carbs/200 protein)
1/3 c. Naturade N-R-G vanilla protein powder (3 carbs/32 protein)
1/2 c. DaVinci Vanilla Syrup w/ Splenda
2 T. DaVinci Maple Syrup w/ Splenda
2 ounces finely chopped almonds (12 carbs/12 protein/7 fiber)
Melt cream cheese and butter, mix in tahini, stevia, and extracts. Mix in protein powders. Add syrups and mix well. Mix in chopped almonds. May need to add more or less syrup to get texture you like. Place in 9x9 square pan & put in refrigerator until firm. Cut into 12 bars (or size you want). I think you can use whatever kind of protein powder you want, and could use any kind of artificial sweetener you wanted in greater or lesser degrees, or any flavor of syrup or extract. For 12 bars: 2.4 grams carbs per bar (1.4 carbs per bar if subtract fiber) and 21.5 grams protein.
Peanut Butter Protein Bar
2 T sugar free peanut butter
2 T butter, melted
1/2 t liquid artificial sweetener
1 scoop Vanilla Praline Designer Whey protein powder
Melt peanut butter and butter in microwave or double boiler. Mix in the sweetener thoroughly, then add protein powder. Stir until it forms a ball. Roll up in ball and knead a bit, then separate into even portions. (I use small cupcake papers, other folks roll em out in little logs.) Refrigerate until firm.
(note: when I made these, I used 1 pkg Splenda instead of the liquid sweetner, and used more protein powder because it seemed runny; carb count depends on your peanut butter--the powder is 1 and the Splenda is >1).
