Mini Cinnamon Apple Pie Protein Cheesecake


Oh my goodness. Oh my goodness. I can't. This cheesecake, for me, is the best of both worlds. A creamy and smooth cheesecake with a sweet and flakey crust and a gooey warm apple pie filling. It's like an apple pie and vanilla cheesecake had a baby. This is the perfect dessert for Thanksgiving as well :) Enjoy!

Ingredients

Crust
2 Tbsp. coconut flour
1½ Tbsp. unsweetened applesauce
1 Tbsp. baking stevia or xylitol

Cheesecake
2 Tbsp. baking stevia or xylitol
¼ cup low fat cream cheese, at room temperature
¼ cup plain greek yogurt
2 egg whites

Apple Pie Topping
½ cup chopped apples
½ tsp. butter extract
1 Tbsp. baking stevia or xylitol

Method

1.  Pre-heat oven to 325 degrees F. Spray a 4.5” mini spring form pan with cooking spray.

2.  Stir together crust ingredients in a small bowl until mixture is well combined and crumbly. Press all of crust mixture into the bottom of the spring form pan and set aside.

3.  Place the cream cheese and greek yogurt in a mixing bowl and, using a hand held mixer, beat until smooth and creamy. Add the baking stevia and blend until smooth. Add the remaining ingredients and mix until well combined.

4.  Pour cheesecake mixture into spring form pan and bake for 15 minutes. Turn the oven temperature down to 180 degrees F and bake for another 35-40 minutes. The batter will have a slight jiggle but should not be soupy. Check often to make sure it doesn’t over bake.

5. Remove from oven and, using a knife, gently separate the crust from the pan and let it cool on a wire rack. Place the cheesecake in the fridge for 2 hours.

6. To make the sauce, combine all sauce ingredients in a small saucepan and cook over low heat until mixture thickens, about 10-15 minutes. Pour apple pie topping over cooled cheesecake and slice into 4 even pieces. Enjoy!

Makes 4 serving
1 serving is 1 slice with sauce

Macros for 1 serving
144 calories, 11.7g protein, 8.1g carbs, 7.5g fat, 2.9g fiber, 3g sugar

Nicolette’s Tips
* Make sure all cold ingredients have reached room temperature before mixing.
* You may substitute greek yogurt with low fat sour cream.
* Store leftovers in the fridge for up to 1 week or in the freezer for up to 1 month.




Sweet Potato Casserole Protein Pie


That moment where you can't decide if you want sweet potato pie or sweet potato casserole. Solution? Make these :) Thanksgiving dessert is served! Enjoy!

Ingredients

Crust
¾ cup pecans
1 Tbsp. unsweetened applesauce
2 Tbsp. baking stevia or xylitol

Pie
½ cup cooked, mashed sweet potato
2 Tbsp. baking stevia or xylitol
1 large egg
1 tsp. vanilla extract
1 tsp. butter extract

Topping
¼ cup chopped pecans
1 Tbsp. baking stevia or xylitol

Method

1. Preheat oven to 350 degrees F. Spray two mini pie pans with non-stick cooking spray and set aside. You can also use two 4” spring form pans.

2. Grind ¾ cup pecans in a food processor then combine the remainder of the crust ingredients in a small bowl with the ground pecans and stir together until mixture forms a thick paste. Evenly distribute the crust mixture between the two mini pie pans, pressing down to completely cover the bottom and sides of each pan. Bake the crusts in the oven for 4 minutes, remove, and let cool while you make the pie filling.

3. Combine all of the pie ingredients in a mixing bowl and, using a hand held mixer, blend on medium speed until everything is smooth and well combined. Once the crust is cooled, evenly spoon pie filling on top of each crust.

4. Next, stir together the topping ingredients and evenly sprinkle on top of each pie. Bake in the oven for 18-22 minutes, or until edges of the pie are dark golden brown. Let the pies cool in the fridge for 1 hour. Remove from the fridge and slice each pie into 4 even pieces. Enjoy!

Makes 8 servings
1 serving is 1 slice

Macros for 1 serving
182 calories, 4.8g protein, 8.2g carbs, 15g fat, 2.6g sugar, 3.2g fiber


Peanut Butter Chocolate Fudge Protein Cookies


When the cookies you make melt in your mouth and taste like brownies, you add "fudge" to the title. These are like soft batch, warm, gooey, peanut buttery brownie-ish cookies :) The flavor combo is phenomenal, mainly thanks to Giant Sports PB Chocolate Protein. Enjoy!

Ingredients

½ cup rolled oats
½ cup oat flour
2 Tbsp. cacao powder
1/3 cup baking stevia or xylitol
¾ tsp. baking powder
¼ cup unsweetened almond milk
3 egg whites

Method

1. Preheat oven to 350 degrees F. Line a sheet pan with foil and spray with non-stick spray.

2. Combine peanut butter, almond milk, and egg whites in a medium sized mixing bowl. Whisk together until smooth then add in the remainder of the ingredients. Stir until well combined.

3. Drop about 2 Tbsp. of cookie dough onto the sheet pan, making 12 cookies total. Bake in the oven for 10-12 minutes. Remove, let cool slightly, and drizzle with melted sugar free chocolate, if desired. Enjoy!

Makes 12 servings
1 serving is 1 cookie without topping

Macros for 1 serving
91 calories, 7g protein, 3.8g fat, 7.8g carbs, 0.7g sugar, 1.6g fiber





White Chocolate Cookie Dough Protein Blondies


Question. Do you like white chocolate chip cookies? Okay. If you do, these are a must make for you. For me, these reminded me of white chocolate chip cookies in soft, gooey blondie form! There is Sweet Spreads white chocolate coconutter in the blondie batter which, in my opinion, adds that smooth, silky element to this treat. These also have an added bonus of protein powder :) Enjoy!

Ingredients

1/3 cup xylitol or baking stevia
¼ cup plain greek yogurt
1 egg white
1 tsp. butter extract
1 tsp. vanilla extract
¼ cup white chocolate chips, optional

Method

1. Preheat oven to 350 degrees F. Line a small, square baking dish (I used a 5x8 inch dish) with parchment paper and set aside.

2. Combine greek yogurt, sweet spreads, egg white, extracts, and maple syrup in a mixing bowl and whisk until smooth. In a separate bowl, stir together the remainder of the ingredients. Pour the wet mixture into the bowl of dry ingredients and stir until well combined.

3. Spoon batter into baking dish and smooth down. Bake in the oven for 25-30 minutes or until center is cooked. Remove from oven and let cool for 30 minutes. Cut into 8 even squares and drizzle with more sweet spreads, if desired. Enjoy immediately.

Makes 8 servings
1 serving is 1 blondie without white chocolate chips

Macros for 1 serving
168 calories, 7.1g protein, 11g carbs, 1.6g sugar, 12g fat, 3.3g fiber

Nicolette’s Tips
* You may substitute sugar free maple syrup with honey, agave, or regular maple syrup.
* You may substitute greek yogurt with 3T of unsweetened applesauce.