Snacks

INGREDIENTS 2 servings or scoops of Devotion Nutrition Angel food cake protein powder  1 cup of Birch Benders high protein pancake mix  1 tsp of baking powder  1 box of sugar free Jello instant pudding white chocolate flavor (28g) 1/4 cup of unsweetened applesauce  1 cup of water   Preheat oven to 350 degrees.  In a medium bowl, mix all ingredients until well blended.  Spray your pan with non-stick cooking spray and spoon batter evenly into a 12 cavity donut mold or pan. Bake 350 for 10 -12 minutes. Topping - 1 cup of sugar-free cool whip free mixed with a few drops of red food coloring; and of course, sprinkles!!  Yields 12 servings. Sprinkles are not included in macros.  Macros per donut (without topping) Cal: 34.53 // Fat: .31g // Sat Fat: .17g // Carbs: 4.08g //  Fiber: .5g // Pro: 4.08g // Sugar: .33  Macros per donut (with topping) Cal: 48.53 // Fat: .98g // Sat Fat: .17g // Carbs: 6.08g //  Fiber: .5g // Pro: 4.08g // Sugar: .33   

  INGREDIENTS 2 scoops Devotion Nutrition Angel Food Cake Protein  1 C of Birch Benders high protein pancake mix  1 tsp of baking powder  1 box sugar free Jello instant pudding white chocolate flavor (28g) 1/4 C unsweetened applesauce  1 C water   Preheat oven to 350 degrees.  In a medium bowl, mix all ingredients until well blended.  Spray your pan with non-stick cooking spray and spoon batter evenly into a 12 cavity donut mold or pan. Bake 350 for 10 -12 minutes. Frosting:  1 scoop Brownie Batter Protein Powder ¼ C water Yields 12 servings. Sprinkles are not included in macros.  Macros per donut (donut only) Cal: 34.53 // Fat: .31g // Sat Fat: .17g // Carbs: 4.08g //  Fiber: .5g // Pro: 4.08g // Sugar: .33  Macros per donut (frosted) Cal: 44.70 // Fat: .48g // Sat Fat: .17g // Carbs: 4.42g //  Fiber: .5g // Pro: 5.75g // Sugar: .33   

  Preheat oven to 350. Apply non-stick spray/oil to 6 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk liquids until well-blended. Add dry ingredients to liquids and mix well. Pour into prepared pans. Bake until cooked through, approximately 18 minutes. Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. May be served warm or cool, but should be stored in refrigerator if not being consumed immediately. Notes: The batter from this recipe is very versatile. If desired, it can be baked in donut molds or muffin cups, or used to make delicious waffles too!  For those with nut allergies, coconut flour and coconut milk can be substituted for the almond four and almond milk.

Peanut Butter Base: Add peanut butter, protein powder, stickpack, coconut flour, maple syrup, vanilla extract, and salt to a large bowl. Mix to evenly combine the ingredients.Line a square pan with parchment paper. Press the peanut butter dough across the pan in an even layer.  Chocolate Topping: Add protein powder, cocoa, maple syrup, and melted coconut oil to a bowl. Whisk the ingredients until smooth.  Pour the chocolate topping over the peanut butter layer. Spread in an even layer across the pan.Freeze the bars for 15 minutes to set. After, slice and enjoy! Get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.Yields 16 servingsPeanut Butter Base: Add peanut butter, protein powder, stickpack, coconut flour, maple syrup, vanilla extract, and salt to a large bowl. Mix to evenly combine the ingredients.Line a square pan with parchment paper. Press the peanut butter dough across the pan in an even layer.  Chocolate Topping: Add protein powder, cocoa, maple syrup, and melted coconut oil to a bowl. Whisk the ingredients until smooth.  Pour the chocolate topping over the peanut butter layer. Spread in an even layer across the pan.Freeze the bars for 15 minutes to set. After, slice and enjoy! Get the brownie protein powder 12 pack to keep consistent portions on hand for repeat recipes and everyday use.Yields 16 servingsPEANUT BUTTER BASE 2 scoops Devotion Angel Food Cake Flavor Protein Powder 1½ C creamy peanut butter ½ C coconut flour ⅓ C pure maple syrup 1 tsp pure vanilla extract dash sea salt   CHOCOLATE TOPPING 1 scoop Devotion Brownie Batter Flavor Protein Powder 2 TBSP dark cocoa powder ¼ C melted coconut oil ¼ C pure maple syrup   Peanut Butter Base: Add peanut butter, protein powder, stickpack, coconut flour, maple syrup, vanilla extract, and salt to a large bowl. Mix to evenly combine the ingredients. Line a square pan with parchment paper. Press the peanut butter dough across the pan in an even layer.   Chocolate Topping: Add protein powder, cocoa, maple syrup, and melted coconut oil to a bowl. Whisk the ingredients until smooth.  Pour the chocolate topping over the peanut butter layer. Spread in an even layer across the pan. Freeze the bars for 15 minutes to set. After, slice and enjoy! Yields 16 servings   Macros per bar Cal 238 // Fat: 16.2g // Sat Fat: 5.4g // Carbs: 16.7g //  Fiber: 3.1g // Pro: 9.8g // Sugar: 10.2g 

Mix all ingredients until well combined.  Using a tablespoon, scoop out dough and form into balls.  Garnish with sprinkles.  Store in airtight container in the fridge for up to a week!Mix all ingredients until well combined.  Using a tablespoon, scoop out dough and form into balls.  Garnish with sprinkles.  Store in airtight container in the fridge for up to a week!  Ingredients 1 scoop Angel Food Cake flavor protein powder 1 C Old Fashioned Oats 1/3 C Peanut Butter 1/4 C Water Sprinkles   Directions Mix all ingredients until well combined.  Using a tablespoon, scoop out dough and form into balls.  Garnish with sprinkles.  Store in airtight container in the fridge for up to a week! Yields: 13 balls Macros (per ball, not incl sprinkles): Cal 75 // Fat: 3g // Carbs: 7g // Pro: 5g // Sugar: 0g   

1 scoop Devotion Brownie Batter Flavor Protein Powder 2 TBSP cocoa powder 1 tsp baking powder 1 whole egg + 1 egg white (lg) 1/2 C Fat-Free Plain Greek Yogurt 3 TBSP (45g) sugar-free baking chips   Mix all ingredients until well blended.  Scoop 6 equal portions onto parchment paper or non-stick cookie sheet. Bake at 375F for 5-7 minutes.  Be careful not to overbake.  Let them cool for a few minutes and enjoy!! Recipe yields 6 cookies.  *unsweetened applesauce or pure pumpkin can be substituted for yogurt but may affect texture and density. Macros per cookie: Cal 79 // Fat: 3.3g // Sat Fat: 1.8g // Carbs: 7.5g //  Fiber: 3.2g // Pro: 8.1g // Sugar: 0.8g 

  1 scoop Brownie Batter Protein Powder 2 TBSP dark cocoa powder 1 tsp baking powder 3 oz egg whites 1/4 C smooth Peanut Butter 1/4 C Fat-Free Plain Greek Yogurt 3 TBSP (45g) sugar-free baking chips   Mix all ingredients until well blended.  Scoop 6 equal portions onto parchment paper or non-stick cookie sheet. Bake at 375F for 5-7 minutes.  Be careful not to overbake.  Let them cool for a few minutes and enjoy!! Top with sugar free cool-whip or brownie batter frosting!!  Recipe yields 6 cookies.  *unsweetened applesauce or pure pumpkin can be substituted for yogurt but may affect texture and density. Macros per cookie: Cal 127 // Fat: 7.5g // Sat Fat: 2.3g // Carbs: 9.8g //  Fiber: 3.8g // Pro: 9.6g // Sugar: 1.5g 

Preheat over to 350 degrees F. In a small bowl,  combine granulated sugar substitute and cinnamon. If desired, rim glasses by dipping edge in sugar-free syrup (honey or agave will work too) and in cinnamon mixture, then set aside.Spray both sides of tortillas with non-stick cooking spray and sprinkle cinnamon mixture evenly over flat tortillas. Roll up and bake for 3 minutes, then turn tortilla rolls over and bake an additional 2 minutes. Remove from oven and set aside to cool. While the churros are cooling, make Devotion Protein Fluff. Add water, then ice, protein powder to a high speed blender or food processor and mix at high speed until blended into a thick a creamy fluff. Fill glasses with fluff and serve!Note: Macros can vary, based on the tortillas and granulated sugar substitute you choose to use in this recipe. We suggest using the brands and varieties that best meet your personal nutritional needs.Preheat over to 350 degrees F. In a small bowl,  combine granulated sugar substitute and cinnamon. If desired, rim glasses by dipping edge in sugar-free syrup (honey or agave will work too) and in cinnamon mixture, then set aside.Spray both sides of tortillas with non-stick cooking spray and sprinkle cinnamon mixture evenly over flat tortillas. Roll up and bake for 3 minutes, then turn tortilla rolls over and bake an additional 2 minutes. Remove from oven and set aside to cool. While the churros are cooling, make Devotion Protein Fluff. Add water, then ice, protein powder to a high speed blender or food processor and mix at high speed until blended into a thick a creamy fluff. Fill glasses with fluff and serve!Note: Macros can vary, based on the tortillas and granulated sugar substitute you choose to use in this recipe. We suggest using the brands and varieties that best meet your personal nutritional needs.Churros: 2 TBSP granulated sugar substitute (or brown sugar alternative) 1 TBSP cinnamon  2 low-carb tortilla wraps   Devotion Protein Fluff: 1 scoop Devotion Angel Food Cake Flavor Protein Powder 2 C ice 1 C water     Preheat over to 350 degrees F. In a small bowl,  combine granulated sugar substitute and cinnamon. If desired, rim glasses by dipping edge in sugar-free syrup (honey or agave will work too) and in cinnamon mixture, then set aside. Spray both sides of tortillas with non-stick cooking spray and sprinkle cinnamon mixture evenly over flat tortillas. Roll up and bake for 3 minutes, then turn tortilla rolls over and bake an additional 2 minutes. Remove from oven and set aside to cool.  While the churros are cooling, make Devotion Protein Fluff. Add water, then ice, protein powder to a high speed blender or food processor and mix at high speed until blended into a thick a creamy fluff. Fill glasses with fluff and serve! Note: Macros can vary, based on the tortillas and granulated sugar substitute you choose to use in this recipe. We suggest using the brands and varieties that best meet your personal nutritional needs.

  Preheat oven to 375. Apply non-stick spray/oil to 4 wells of donut baking pan with full-size (3.5” across) wells. For muffins, spray 6 cavities of a muffin pan or use parchment liners. If using a silicone baking pan, place on a firm baking sheet. In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add liquids to dry ingredients and mix well. Spoon into prepared donut pan and bake until cooked through, approximately 12-14 minutes. Tops will spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. If using a silicone pan, run a knife or spatula gently around the edges to ensure that donuts release easily. Remove from pan and sprinkle with granulated topping, if desired. Optional topping/garnish: Mix granulated sweetener with cinnamon and sprinkle on donuts or muffins. Serves 4 *If a suitable pancake/waffle mix is not available, use 1/2 C flour (all-purpose, gluten-free, ground oats, or other flour of your choice), plus1/2 tsp baking powder. Because pancake mixes often include egg, when making this substitution, you may also wish to replace the 1/4 C applesauce with 1 egg + 1 egg white.

1 scoop Angel Food Cake Flavor Protein Powder 1 TBSP coconut flour ½ tsp ground cinnamon ½ tsp baking powder dash nutmeg (to taste) pinch of sea salt ⅓ C pureed raw carrots 2 TBSP unsweetened applesauce 1 tsp pure vanilla extract Chopped walnuts or raisins (optional) Frosting: 1/2 scoop Devotion Angel Food Cake Flavor Protein Powder 2 TBSP cream cheese, softened (or plain greek yogurt) 2 TBSP unsweetened vanilla almond milk   Preheat oven to 350F.  Mix dry ingredients together until well blended (no clumps).  In a separate bowl, combine wet ingredient. Add wet to dry and mix well, adding in any optional items at this time.  Spoon onto parchment/silicone lined cookie sheet and bake for 10-12 minutes or until cookies appear firm.  Remove from oven to cool. While cooling, prepare the frosting and top the cookies once they're completely cooled, or leave them plain.  Either way... enjoy them guilt-free!! Thank you Kyla McDonald for this wonderful recipe! Yields 8-10 cookies. Macros for 1 cookie (frosting not included in macros):  33 cal // Pro 3.3g // Fat 0.4g // Carb 4.6g // Fiber 1.5g 

1 scoop Devotion Brownie Batter Flavor Protein Powder 2 TBSP dark cocoa powder 1 tsp baking powder 3.5 oz egg whites 1/4 C pure pumpkin, canned 60 (30g) sugar-free baking chips   Mix all ingredients until well blended and let the batter sit for 5 minutes.  Scoop 5 equal portions onto parchment paper or non-stick cookie sheet. Bake at 375F for 10 minutes.  Depending on your oven, you may require up to an additional two minutes but be careful not to over bake.  They will firm up while they cool! Enjoy!  Recipe yields 5 cookies.   Macros per cookie: Cal 65 // Fat: 2.5g // Sat Fat: 1.3g // Carbs: 7g //  Fiber: 2g // Pro: 7.2g // Sugar: 0g 

In a small bowl, mix Angel Food Cake protein, water and cinnamon/sugar substitute to make a pudding. Add brown rice to protein pudding and stir until well combined. For convenient single-serve portions, you can use the Angel Food Cake Original 12 Pack. Garnish with sliced banana and chocolate chips and enjoy!In a small bowl, mix Angel Food Cake protein, water and cinnamon/sugar substitute to make a pudding. Add brown rice to protein pudding and stir until well combined. For convenient single-serve portions, you can use the Angel Food Cake Original 12 Pack. Garnish with sliced banana and chocolate chips and enjoy! 1/2 C brown rice, cooked 1 scoop Angel Food Cake Flavor Protein Powder (also great with Sinful Cinnamon) 1/2 tsp cinnamon 1 tsp brown sugar substitute 1/2 C water Optional Toppings:  (included in macros) 30 sugar-free chocolate chips 1/2 small banana   In a small bowl, mix Angel Food Cake protein, water and cinnamon/sugar substitute to make a pudding. Add brown rice to protein pudding and stir until well combined. Garnish with sliced banana and chocolate chips and enjoy! Makes 1 serving Macros: Cal: 280  // Fat: 4 g // Sat Fat: 2.5 g // Carbs: 40 g // Net Carbs:// 33 g // Fiber: 7 g // Pro: 23 g // Sugar: 7 g    

1 scoop Devotion Angel Food Cake Flavor Protein Powder 3/4 tsp baking powder Pinch of salt 1/4 C all-purpose flour 1/2 tsp vanilla extract 2 1/2 TBSP liquid egg whites 1/4 C pure pumpkin puree, canned 2 tsp light butter/margarine 1 tsp mini chocolate chips   Preheat your oven to 350F and line a baking pan with either a silicone mat or parchment paper.   Add all dry ingredients to a bowl but NOT the chocolate chips. Mix to remove any lumps. Add wet ingredients to another bowl and mix, may need to add a splash of water.  Combine mixtures together and divide out the cookies evenly. Divide to form 10 cookies of equal size. Press mini chocolate chips evenly to each cookie, sprinkle with Himalayan salt if desired, and bake for 8-10 minutes. Remove from oven and allow to cool. Macros for just 1 cookie:  45 Cals 4P/1F/5C Macros for entire batch of cookies:  320 Cals 31P/7.4F/37.5C

Mix cookie ingredients together and divide into 10 equal portions. Bake at 350 for 10-12 min. Remove from oven and allow to cool.Mix filling ingredients and sandwich 1/5 of mixture between two cookies. Repeat until all cookies have been filled. Store in the refrigerator if not being eaten right away.  Mix cookie ingredients together and divide into 10 equal portions. Bake at 350 for 10-12 min. Remove from oven and allow to cool.Mix filling ingredients and sandwich 1/5 of mixture between two cookies. Repeat until all cookies have been filled. Store in the refrigerator if not being eaten right away.    2 scoops Devotion Angel Food Cake Flavor Protein Powder 1 C old fashioned oats 3/4 C unsweetened apple sauce 1/4 C peanut butter 5 TBSP sugar-free chocolate chips Filling:   2 scoops Devotion Angel Food Cake Flavor Protein Powder 1/2 C fat free cream cheese, softened (or plain greek yogurt) 1/2 C unsweetened vanilla almond milk     Mix cookie ingredients together and divide into 10 equal portions. Bake at 350 for 10-12 min. Remove from oven and allow to cool. Mix filling ingredients and sandwich 1/5 of mixture between two cookies. Repeat until all cookies have been filled. Store in the refrigerator if not being eaten right away.   Macros per serving (1/5 recipe) Cal: 320 // Fat: 13.2 // Sat Fat: 5.2 // Carbs: 31.6 //  Fiber: 8.9 // Pro: 26.4 // Sugar: 5.6

Ingredients 2 scoops Devotion Brownie Batter Flavor Protein Powder 1/2 C all-purpose flour  1 egg 2 egg whites 1 TBSP baking powder  1/4 C unsweetened dark cocoa powder  15 oz can pumpkin 1/4 C Sukrin Gold brown sugar  1 TBSP pure vanilla extract   Mix all ingredients together and pour into a sprayed 13x9 baking dish.  Bake at 375 degrees for approximately 20 minutes.  Yields 8 large brownies.  Macros per serving Cal: 116 // Fat: 1.7 // Sat Fat: 0.8 // Carbs: 18.3 //  Fiber: 3 // Pro: 9.1 // Sugar: 9.4 WW Blue: 1SP WW Purple:  1SPWW Green:  2SP

2 scoops Devotion Angel Food Cake Flavor Protein Powder 1 C old fashioned oats 2 bananas, mashed (about ¾ cup) 1/4 C peanut butter 1 C sugar-free chocolate chips   Mix all ingredients and scoop onto non-stick cookie sheet. Bake at 350 degrees for 10-12 minutes. Enjoy!  Serving Size:  2 cookies Recipe yields about 16 cookies.   Macros per 2 cookies (serves 8): Cal: 261 // Fat: 14 // Sat Fat: 6.9 // Carbs: 35 //  Fiber: 12.4 // Pro: 10.3 // Sugar: 4.3

Add 4 cups of rice cereal to a large mixing bowl. Add Devotion Angel Food Cake Flavor Protein Powder, and then the wet ingredients. Continue to mix until everything is well incorporated. Press firmly into square baking pan and add sprinkles! Freeze for 15-20 before cutting into fun size squares!Add 4 cups of rice cereal to a large mixing bowl. Add Devotion Angel Food Cake Flavor Protein Powder, and then the wet ingredients. Continue to mix until everything is well incorporated. Press firmly into square baking pan and add sprinkles! Freeze for 15-20 before cutting into fun size squares!   

Preheat oven to 350. Apply non-stick spray/oil to 4 jumbo muffin wells, or 8 standard cupcakes and set aside.Mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.Pour batter into each well.  Divide your filling mixture (4 or 8) and drop in the middle of each cupcake. Bake until cooked through, approximately 15-18 minutes, being careful not to over bake.Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired.Preheat oven to 350. Apply non-stick spray/oil to 4 jumbo muffin wells, or 8 standard cupcakes and set aside.Mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.Pour batter into each well.  Divide your filling mixture (4 or 8) and drop in the middle of each cupcake. Bake until cooked through, approximately 15-18 minutes, being careful not to over bake.Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired.Preheat oven to 350. Apply non-stick spray/oil to 4 jumbo muffin wells, or 8 standard cupcakes and set aside. Mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well. Pour batter into each well.  Divide your filling mixture (4 or 8) and drop in the middle of each cupcake. Bake until cooked through, approximately 15-18 minutes, being careful not to over bake. Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired.     Macros per serving (serves 4) Cal: 155 // Fat: 4.9 // Sat Fat: 1.6 // Carbs: 7.4 //  Fiber: 4.3 // Pro: 20.4 // Sugar: 1.4

Preheat oven to 350. Apply non-stick spray/oil to 5 oven-safe ramekins or teacups (or prepare muffin pan for 8 cupcakes) and set aside.  In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Combine dry ingredients with liquids and mix well.  Pour ⅓ C of batter into each foil liner, sprinkle with baking chips if using, and bake until cooked through, approximately 18 minutes (15 minutes for standard cupcakes), being careful not to overbake. Remove from oven and allow to cool a few minutes on cooling rack. Enjoy warm or allow to cool and frost if desired. You can also try the brownie batter protein powder trial pack, which includes a convenient sampler of this delicious flavor so you can see how it fits into your favorite recipes.  .  Macros per cup (⅕ recipe)      

Preheat oven to 350. Apply non-stick spray/oil to 6 mini bundt pan molds (or muffin cups). If using a silicone baking pan, place on a firm baking sheet.In a small bowl, mix together protein powder, flours, baking powder, spices and set aside. In a separate bowl, whisk together liquids until well blended. Add liquid to dry ingredients mixture and stir well. Fold in pecans.Pour into prepared pan and bake until cooked through, approximately 16-18 minutes. Tops should spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. Release cakes from pan and allow to cool completely.For icing glaze, mix the reserved scoop of protein powder and just enough liquid to get a glaze consistency. Split icing into 3 containers and color with food colorings, then drizzle on cakes. If cakes are not going to be eaten immediately, store in refrigerator, then allow to come to room temperature or warm slightly to serve.Notes: Feel free to swap out the varieties FlexFlavors used to make your own unique creation! Preheat oven to 350. Apply non-stick spray/oil to 6 mini bundt pan molds (or muffin cups). If using a silicone baking pan, place on a firm baking sheet.In a small bowl, mix together protein powder, flours, baking powder, spices and set aside. In a separate bowl, whisk together liquids until well blended. Add liquid to dry ingredients mixture and stir well. Fold in pecans.Pour into prepared pan and bake until cooked through, approximately 16-18 minutes. Tops should spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. Release cakes from pan and allow to cool completely.For icing glaze, mix the reserved scoop of protein powder and just enough liquid to get a glaze consistency. Split icing into 3 containers and color with food colorings, then drizzle on cakes. If cakes are not going to be eaten immediately, store in refrigerator, then allow to come to room temperature or warm slightly to serve.Notes: Feel free to swap out the varieties FlexFlavors used to make your own unique creation!   1 scoop Devotion Angel Food Cake Flavor Protein Powder 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 1 tsp baking powder ½ tsp cinnamon ¼ tsp nutmeg 1/2 tsp almond or vanilla extract 1 egg ½ C (122g) liquid egg whites ¼ C (60g) unsweetened almond or coconut milk ¼ C (28g) pecans, chopped and skillet toasted  Protein Glaze: 1 scoop Devotion Angel Food Cake Flavor Protein Powder 1/2 tsp almond or vanilla extract Water or almond milk Purple, green and yellow food colorings   Preheat oven to 350. Apply non-stick spray/oil to 6 mini bundt pan molds (or muffin cups). If using a silicone baking pan, place on a firm baking sheet. In a small bowl, mix together protein powder, flours, baking powder, spices and set aside. In a separate bowl, whisk together liquids until well blended. Add liquid to dry ingredients mixture and stir well. Fold in pecans. Pour into prepared pan and bake until cooked through, approximately 16-18 minutes. Tops should spring back when lightly touched. Remove from oven and allow to cool a few minutes on cooling rack. Release cakes from pan and allow to cool completely. For icing glaze, mix the reserved scoop of protein powder and just enough liquid to get a glaze consistency. Split icing into 3 containers and color with food colorings, then drizzle on cakes. If cakes are not going to be eaten immediately, store in refrigerator, then allow to come to room temperature or warm slightly to serve. Macros per cake (serves 6) Cal: 115 // Fat: 6.3 // Sat Fat: 1.3 // Carbs: 3.4 //  Fiber: 1.7 // Pro: 11.2 // Sugar: 0.4 Notes: Feel free to swap out the varieties FlexFlavors used to make your own unique creation!   

Mix shell ingredients until smooth. Fill each slot of the silicone mini muffin mold about 1/3 full. Freeze 5-10 minutes.Mix filling ingredients until smooth. Place a dollop in the center of each mold, trying not to touch sides with filling.  Freeze again for 5-10 minutes.Fill the remaining space with remaining shell mixture. Freeze one final time.Yields about 14 mini cups. Store in fridge for up to a week or longer in the freezer. Mix shell ingredients until smooth. Fill each slot of the silicone mini muffin mold about 1/3 full. Freeze 5-10 minutes.Mix filling ingredients until smooth. Place a dollop in the center of each mold, trying not to touch sides with filling.  Freeze again for 5-10 minutes.Fill the remaining space with remaining shell mixture. Freeze one final time.Yields about 14 mini cups. Store in fridge for up to a week or longer in the freezer.    

Spray microwaveable mug with nonstick cooking spray.  Mix all ingredients in mug and microwave for approximately 35-45 seconds.  Enjoy it straight out of the mug or plate it!! Optional:  Top or layer with sugar-free cool whip or natural peanut butter... or both!Spray microwaveable mug with nonstick cooking spray.  Mix all ingredients in mug and microwave for approximately 35-45 seconds.  Enjoy it straight out of the mug or plate it!! Optional:  Top or layer with sugar-free cool whip or natural peanut butter... or both!  

Mix dry ingredients until well blended. Add nut butter and then slowly add water and mix well to desired cookie dough consistency. Fold in chocolate chips and eat off a spoon. No baking required! Recipe yields: 4 Servings

Comfort food doesn't have to make you UN-comfortable!  Pump up your warm weather recipes with protein Cornbread! Mix together in a bowl and put in any form baking pan desired. Bake at 400 degrees for 15-20 or until tops become toasty. Let your protein corn muffins cool, slice, and enjoy. You can also enjoy the convenience of the buttery blend powder 12 pack, with 12 individual packets perfect for adding protein to any recipe or on-the-go snack.