In blender or food processor mix cottage cheese for 2 to 3 minutes to get rid of lumps. Mix longer if needed.
Add milk, Splenda, peanut butter, Jell-o, and protein powder. Mix for another 2 minutes until well blended.
Pour mixture into graham cracker crust.
Chill for 1 to 2 hours or more until firm.
Enjoy with a tbsp of fat-free Cool Whip if desired!
Mix milk, pudding and protein powder for 2 minutes or until combined and refrigerate.
When you are ready for a shake, pour in one cup of the pudding mixture to your blender and add ice.
**Flavor Ideas: When I mix chocolate pudding and chocolate protein powder, I add 2 tbsp of peanut butter. I also use banana pudding with vanilla powder and add in frozen strawberries or blueberries. The combinations are endless. Tomorrow I am trying vanilla pudding and vanilla powder with canned pumpkin and pumpkin pie spice.
Freezing them really thickens the shake over room temp bananas. Freezing
Mix all ingredients together in a blender and let is whip up for a minute or two. It makes for a very filling, satisfying protein boost for you! If desired, you could replace the blueberries with either strawberries or a bit of banana, or replace the fruit period with a shot of espresso. You can also use soy milk rather then the almond milk, or just use 8 oz. of water. It all depends on your tastes and what you're looking to achieve!
Pour water, cream, syrups & protein powder into blender container, blend on low until well combined.
Add the coffee ice cubes, one at a time until shake is thick & creamy.
Shake all ingredients in a cocktail shaker.
il and allow to boil for one minute, stirring frequently.
Place all ingredients into a blender and blend until smooth.
Variation: If you'd like to try something a little different, look for other nut butters, such as almond butter or cashew butter. You can find these at most health food stores.
Using a blender or magic bullet, place all the ingredients into the container and blend until all is combined and is thick. If you need more milk, add a little at a time. Remember this is not a smoothie, it's pudding. A very rich pudding.
Pour into 6 individual dessert dishes, cover and place in fridge for about a half hour. Store in fridge but must be eaten within one day.
Enjoy!
Makes 6 petite but very rich tasting servings.
Melt margarine in a saucepan and add milk, protein powder and Splenda.
Bring to a boil for no more than a minute or until thick.
Remove from heat and add in the oats, peanut butter and vanilla.
Mix well.
If too crumbly add a touch of water, but this should not be needed.
Press into cookies and set to cool on wax paper.
Enjoy!
Preheat your oven for 5 minutes at 180\u00b0 C (350\u00b0 F).
Mix the oats, whey and cinnamon.
Add the peanut butter and stir in thoroughly.
Add the egg whites, mashed bananas, and the honey.
Add the nonfat milk slowly, while mixing thoroughly.
Spoon the mixture into a greased, lined cake pan and level with a knife.
Bake for 15 minutes. Remove from oven and allow to cool slightly before cutting to reduce stickiness. Cut into 8 bars.
o 6\" sugar cookies with chocolate chips (double the recommended
>protein powder (chocolate is recommended), 5 packets Splenda.
Protein Balls: 1 cup chocolate
iltered water. Stores in refrigerator for several days. Can be added
Measure the milk and protein powder into the blender. Add
Mix all ingredients except cabbage in large pot; cook about 15 minutes, then add cabbage and cook until cabbage is tender.
If you eat this twice a day, there can be weight loss of 5 to 8 pounds per week.
The more soup you eat, the more weight you will lose.
Mix everything in blender. Blend for 2 minutes. Enjoy!
Note: You can use soy protein powder or whey protein powder. Also regarding the soy milk, I prefer soy milk fortified with calcium for extra benefits.
Add everything to the blender and mix well.
Nutritional info for protein powder:
One Scoop (33 g): Calories 130, Calories from fat 15, Total Fat 1.5g, Saturated Fat 0g, Cholesterol 0g, Soduim 290g, Total carbs 3 g, Fiber 0g, Sugars 2g, Protein 25g.
Combine all ingredients in a blender. Mix and enjoy!
Add all the ingredients at once and place on a low boil for approximately 60 minutes. It may take a little longer. Simply continue to boil to taste.
Cool, strain (throw out the cooked vegetables), and store in a large, tightly-sealed glass container in the fridge.
Heat gently and drink up to 3 to 4 cups a day.