Guilt Free Anytime Desserts


ROCKY ROAD BANANA SPLIT

Serves 1
Ingredients:
6oz Plain 0% Greek Yogurt
1 Scoop Beverly Rocky Road UMP
1 scoop Beverly Provosyn
¼ cup water
1 banana (you can leave this out for a lower carb option)
2 strawberries
1 T walnuts
2 T Walden Farm’s Chocolate Syrup
2 T Walden Farm’s Marshmallow Cream

Instructions:
  • 1) Combine yogurt, protein powder and water and place in freezer for 30 minutes to an hour. Make sure it is frozen enough to roll into ice cream scoops but not too hard.
  • 2) Slice banana and strawberries and place in serving dish.
  • 3) Place Rocky Road UMP Ice Cream balls into center of fruit.
  • 4) Drizzle with marshmallow cream and chocolate syrup and then sprinkle with walnuts.

Nutrition: Calories: 452 / Protein: 48g / Carbs: 35g / Fat: 12g

"CHEESECAKE" STUFFED STRAWBERRIES

By: Jtheo
Ingredients:
1 carton of strawberries
1.5 scoops of UMP
1.5 T Truvia
¼ cup water
¼ cup almond meal

Instructions:
  • 1) Mix UMP, Truvia and water in a small bowl. Let it set while you prep your strawberries.
  • 2) Wash your berries. Cut off the stem and snip the bottom so they will stand up.
  • 3) Core the center to make room for the goodness.
  • 4) Stuff each berry with the UMP mixture. I just used a spoon.
  • 5) Place almond meal in shallow dish and dip the stuffed berry in it.
  • 6) Serve immediately if possible. Berries tend to get a little sweaty after they have been handled.

RED VELVET CHOCOLATE CHIP CAKE POPS

Ingredients: Makes 2 dozen
2 cups oats
4 scoops Beverly Cookies & Créme UMP
½ cup Truvia
2T unsweetened cocoa
½ cup almond butter
¾ cup water
1T red food coloring
½ cup cacao nibs (you can also use dark choc chips)
Lollipop sticks (optional)

Instructions:
  • 1) Mix 1st 4 ingredients in large mixing bowl.
  • 2) Add almond butter and cacao nibs. Place the red food coloring in the water and add.
  • 3) Mix all ingredients really well. Mixture may look crumbly at first. Elbow grease required. Keep mixin.
  • 4) Roll into balls and place them on a wax paper lined cookie sheet.
  • 5) Place lollipop stick in center of ball and press gently so they stand upright.
  • 6) Put in freezer for 20-30 minutes.
  • 7) Optional Step: Coat each ball with cocoa powder or dark baking chocolate.
  • 8) Store in fridge.

Nutrition: (without the chocolate coating) Calories: 92 / Protein: 5.5 / Carbs: 7 / Fat: 5

CHOCOLATE COVERED CHERRY PROTEIN BITES

Makes 2 dozen
Ingredients:
1 cups oats
3 scoops Beverly Vanilla Ultimate Muscle Protein
¼ cup Truvia
½ cup tart or sour cherries (You can sub any dried fruit if you’d like)
1T tart cherry juice (You can also use red food coloring)
¼ cup almond/peanut butter
½ cup water
½ cup dark chocolate chips for coating (you can also coat with 2T cocoa powder)

Instructions:
  • 1) Mix 1st 3 ingredients in large mixing bowl.
  • 2) Place water, cherry juice and cherries in blender or food processor and puree.
  • 3) Add cherry puree and nut butter to the bowl.
  • 4) Mix all ingredients really well. Elbow grease required to ensure the nut butter is spread throughout.
  • 5) Place the cherry goodness in an 8x8 dish lined with wax paper and put in fridge for at least 30 minutes.
  • 6) Remove and cut into 1 inch squares.
  • 7) Melt chocolate chips in microwave. (Or just roll in cocoa powder)
  • 8) With a toothpick, dip each square into the chocolate and then place back on the wax paper.
  • 9) Once every square is covered, place back in freezer to set.

Nutrition: based on 24 bites. 1 per serving. (Not including dark chocolate coating) Calories: 49 / Protein: 3.5 / Carbs: 4.5 / Fat: 2

PROTEIN LEMON BARS

Makes 8 bars
Ingredients:
For the crust:
¼ cup coconut oil
cup Truvia
1 cup oats
½ tsp. Arrowroot powder (or xanthan gum)
Pinch salt
For the Filling:
5 egg whites, at room temperature
1 cup Truvia
1 Tbsp. grated lemon zest (4-6 lemons)
½ cup lemon juice
4 scoops Beverly International Vanilla Ultimate Muscle Protein

Instructions:
  • 1) Preheat oven to 350 degrees F.
  • 2) Line an 8x8-inch baking pan with parchment paper, so the paper rises up the sides. (This will make removing the bars much easier, as you can lift them out once they are cooled.)
  • 3) For the crust, blend the coconut oil and Truvia. Add the oats & salt, and combine on a low setting. Mix just until it is combined. Dump the dough into your 8X8-inch pan, and using hands dusted with gluten-free flour, press the dough evenly over the bottom of the pan, building up a 1/2-inch edge on all sides.
  • 4) Bake in preheated oven for 20 minutes, or until very lightly browned. Remove from oven and cool on wire rack. Leave the oven on.
  • 5) While the crust is baking, you can prepare the filling. For the filling, whisk together the egg whites, Truvia, lemon juice, and UMP. Pour over your pre-baked crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature.
  • 6) To remove from pan, use the parchment paper to lift the bars out to a cutting board. Using a sifter or wire sieve, dust the top of the bars with Truvia and lemon zest. Cut into bars, and serve.

Nutrition: Calories: 147 / Protein: 14 / Carbs: 6 / Fat: 8.5

CARROT CAKE PROTEIN CUPCAKES

Makes approximately 18 cookies
Ingredients:
¾ coconut flour
2 scoops Beverly Vanilla UMP
1 c shredded carrots
2 eggs
2 Egg whites
1/2 cup Walden Farms Pancake Syrup
1 c Truvia/Stevia
1 tsp. Cinnamon 1
½ tsp. Nutmeg
½ tsp. baking powder
½ tsp. salt
½ cup coconut, shredded
¼ cup walnuts, chopped

Instructions:
  • 1) Preheat oven to 350.
  • 2) Combine all cupcake ingredients in food processor or beat with a hand mixer in large mixing bowl. Mix really well to ensure your carrots are thoroughly combined.
  • 3) Fold in coconut and walnuts.
  • 3) Spray muffin tin with coconut oil cooking spray and pour evenly into pan.
  • 4) Bake for 25-30 minutes or until toothpick comes out clean. If your muffin pan is nonstick, you may need to reduce time to prevent burning.

Nutrition: Calories: 95 Protein: 6g Carbs: 8g Fat: 4.75g

No-Bake Chocolate Peanut Butter Protein Balls

Makes approximately 40-60 protein balls
Ingredients:
2 cups natural peanut butter
½ cup agave nectar
2 ½ scoops Beverly UMP, vanilla flavor
Sea salt, to taste
Water, as needed.
2 cups dark chocolate (sugar free, for very clean)
1 tsp. vanilla extract

Instructions:
  • 1. Mix peanut butter, agave nectar, protein powder, sea salt and water in a large bowl.
  • 2. Roll mixture into balls (approx.1 tablespoon per ball) and place in a dish, then refrigerate for 30-45 minutes.
  • 3. In a small pot, melt the chocolate over medium-low heat, stirring often, until smooth. Stir in 1 teaspoon of vanilla extract.
  • 4. Line a baking sheet with wax paper. Remove balls from refrigerator.
  • 5. Dip into melted chocolate and arrange on baking sheet.
  • 6. Let set for 30-45 minutes, and then place in the refrigerator for another 30-45 minutes before serving.

CHOCOLATE COVERED STRAWBERRY PROTEIN PUDDING

Serves 1
Ingredients:
2 scoops Beverly Chocolate UMP
1T Chocolate Hazelnut butter (I used Justin’s)
5 Strawberries, sliced
6oz water

Directions:
  • 1) Combine all ingredients in a small bowl.
  • 2) Place in freezer for 30 minutes to chill.
  • 3) Enjoy!

Nutrition: (Assuming recipe made 20 cookies) Calories: 58 / Protein: 2.5g / Carbs: 5g / Fat: 3.6g

CARROT CAKE PROTEIN CUPCAKES

Makes 12 cupcakes
¾ coconut flour
2 scoops Beverly Vanilla UMP
1 c shredded carrots
2 eggs
2 egg whites
½ cup Walden Farms Pancake Syrup.
1 c Truvia/Stevia
1 tsp. Cinnamon
½ tsp. Nutmeg
½ tsp. baking powder
½ tsp. salt
Topping ingredients:
1 scoop Beverly Vanilla UMP
1 T fat free cream cheese
1T Truvia/Stevia
2T water
¼ cup coconut, shredded
¼ cup walnuts, chopped

Instructions:
  • 1) Preheat oven to 350.
  • 2) Combine all cupcake ingredients in food processor or beat with a hand mixer in large mixing bowl. Mix really well to ensure your carrots are thoroughly combined.
  • 3) Spray muffin tin with coconut oil cooking spray and pour evenly into pan.
  • 4) Bake for 25-30 minutes or until toothpick comes out clean. If your muffin pan is nonstick, you may need to reduce time to prevent burning.
  • 5) Combine 1st 4 Topping ingredients in a small bowl. Set aside.
  • 6) Remove cupcakes and let them cool a bit before you ice them. Top them with icing, coconut and walnuts.

Nutrition: Calories: 115 Protein: 9g Carbs: 9g Fat: 5g

Mass Maker PB oat protein balls

Makes 9-10 protein balls
Ingredients:
½ cup natural PB
½ cup whole oats
¼ cup agave nectar (or honey if you prefer)
1 scoop Mass Maker Ultra (chocolate or vanilla).

Instructions:
Mix all ingredients together, roll into balls and place in the fridge to harden! Yummy!

LEMON SQUARES

By: Lara Sloan
Ingredients:
2 scoops UMP vanilla
1-3 tsp. lemon juice (depending on taste)
1 pkt Splenda
Water

Instructions:
Mix ingredients into consistency of pudding. Eat as is or add ¼ cup egg substitute and microwave until it’s cooked like a cake or custard.

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