UMP Protein Pies, Cakes, Muffins

Mud cake

Ingredients:
1.5 scoops chocolate UMP
2 tbsp. cocoa powder
2 tbsp. flour (I use coconut)
8 tbsp. egg white

Instructions: Mix ingredients in a large bowl. Place mixture in a microwavable container that’s been coated with non-stick cooking spray. Cook in microwave for 90-120 seconds. Top with 1 tbsp. nut butter and eat.


2 minute "chocolate cake"

Serves 2
Ingredients:
1 Scoop Beverly Chocolate Ultimate Muscle Protein (UMP)
¼ cup oats
1 whole egg
2 egg whites
2 tsp. coconut oil, melted
2 tsp. cocoa powder

Instructions:
  1. 1) Combine ingredients well in a small bowl.
  2. 2) Pour into two coffee mugs or two small but deep bowls. (The cake rises while cooking)
  3. 3) Cook in microwave 1.5-2 minutes. (Depending on what kind of punch your microwave is packing)
  4. 4) Remove, let it cool just a bit and devour! The cake will fall right out of the mug and be the shape of a muffin. Chocolate cake to go!

Nutrition: Calories: 215 / Protein: 21 / Carbs: 11 / Fat: 10


Banana split muscle muffins

Makes 12
Ingredients: Makes 2 dozen
2 bananas
4 eggs
¼ cup Truvia
¼ cup Walden Farms Maple Syrup
¼ cup Peanut butter
1 teaspoon vanilla extract
2 scoops Beverly Chocolate Mass Maker (Sub 1/2 cup coconut flour or any other protein)
¼ teaspoon baking soda
¼ teaspoon baking powder
½ cup strawberries, diced
¼ cup dark chocolate chips
Pinch of salt

Instructions:
  1. Preheat oven to 350 degrees.
  2. In a food processor or blender, puree bananas, eggs, Truvia, syrup, peanut butter, and vanilla extract until smooth.
  3. Then add protein powder, baking soda and powder, and salt and puree once more.
  4. Add mixture to a mixing bowl then fold in the strawberries and chocolate chips.
  5. Spray muffin tin with coconut oil cooking spray and pour mixture in the muffin tin, and bake for 18-20 minutes until cooked through. I know, long time. But that’s how it must be.
  6. Let them rest before handling. My tongue still hurts from being impatient.

Nutrition: Calories: 134 Protein: 6 Carbs: 13 Fat: 7


MUSCLE MUFFINS

By: Roger
3 cups oatmeal
2 scoops of UMP vanilla
1 cup Splenda
1 ½ cups of water
2 Egg Beaters (Use the equivalent of two eggs)
2 tsp. cinnamon
1 tsp. salt
2 tsp. baking powder

Instructions:
Mix water, UMP, Egg Beaters and cinnamon. Mix oatmeal, Splenda, salt and baking powder. Then mix all ingredients. Use a muffin pan coated in non-stick spray. Bake at 350 degrees for 20 minutes. They are better warm, but still do well in the refrigerator.


BLUEBERRY MUFFINS

By: Sharon11
Ingredients:
6 scoops UMP Vanilla
Cinnamon
4 egg beaters
Dried blueberries and/or walnuts (optional)
1 cup water

Instructions:
Preheat oven to 375 degrees. Mix all ingredients thoroughly and pour into greased muffin tin. Bake approximately 28-30 minutes or until golden brown. 8 servings. Variation: replace vanilla with chocolate UMP and replace cinnamon with 1 tsp. vanilla extract. Per serving (without dried fruit or walnuts):
103 calories; 3.5 g fat; 17 g protein; 4 g carbs


ULTRA MUSCLE PROTIEN CHEESE CAKE

By: Bill

Cream ¼ – ½ cup cream cheese in a mini food processor. Add 1-2 scoops Muscle Provider chocolate. Top with a tbsp. of cool whip. You can also add 1 tbsp. sugar free pudding of choice.


UMP PIE

By: Jesse
Ingredients:
3 scoops UMP chocolate
1 pack sugar free, fat free Jell-O pudding (chocolate)
½ cup cottage cheese
About 2 cups water

Instructions:
Mix together in a bowl and put into a low carb crust of your choice (we use Pet-Rite crust). Top with 1 cup of Cool Whip Fee whipped topping.


Holiday cake

By: cjfit-jodi
Ingredients:
2 scoops Muscle Provider chocolate
3-4 egg whites
Cinnamon
Splenda

Instructions:
Mix ingredients in a small bowl and place in the microwave for 1-2 minutes. Tastes like cake. Top with a little whipped topping or a small scoop of low sugar vanilla ice cream.


Just in time for thanksgiving pumpkin pie

By: Julie Lohre
Ingredients:
1 large can pure pumpkin (I used Libby’s)
5 scoops UMP vanilla
2 eggs
4 pkts Splenda
Cinnamon to taste
Pie Crust of your choice

Instructions:
Mix the first 6 ingredients together in a large bowl. Prepare pie crust as directed. Spoon pumpkin mixture into crust and bake at 375 for about 30 minutes or until the crust just began to brown.


Post workout pumpkin pie

By: KellyKel
Ingredients:
5 scoops Mass Maker
16 oz. water
1 tsp. pumpkin spice
1 tsp. nutmeg
2 tsp. cinnamon
1 tsp. creatine

Instructions:
Combine all ingredients in blender. Blend until smooth. Enjoy!


Cottage cheesecake #1

By: Vanessa & Tom
1 pkt sugar free Jell-O Mix (any flavor will do)
1 ¾ cup 2% milk fat cottage cheese
1 scoop Muscle Provider vanilla
1 cup water

Instructions:
In blender mix cottage cheese and muscle provider until smooth. While that is blending, microwave 1 cup of water until boiling. Once the water starts to boil take it out of microwave and whisk in Jell-O mix. Turn blender back on and slowly add the Jell-O mix to the cottage cheese and MP Mix. Blend until mixed well. Pour into dish and refrigerate until firm. Tastes just like cheesecake! This makes two meals for me.

Nutrition: 431 kcals (215.5); 67 g protein (33.5); 19 g carbs (9.5); 0 g fiber (0); 10 g fat (5)


COTTAGE CHEESECAKE #2

By: Flowride
2 cups fat free Philly cream cheese
2 cups cottage cheese
3 scoops UMP
2 packs sugar free Jell-O

Instructions:
In blender mix cottage cheese and muscle provider until smooth. While that is blending, microwave 1 cup of water until boiling. Once the water starts to boil take it out of microwave and whisk in Jell-O mix. Turn blender back on and slowly add the Jell-O mix to the cottage cheese and MP Mix. Blend until mixed well. Pour into dish and refrigerate until firm. Tastes just like cheesecake

Yields 4 servings:Protein: 47.25 g; Carbs: 11.25 g (8g sugar); Fat: 5g; Calories: 278.5


Scrumptious chocolate cheesecake

By: Rachel
2 ¼ cups water
½ cup heavy whipping cream
1 pack fat free, sugar free t Jell-O instant pudding mix (I use white chocolate flavor)
1 8 oz. pack light or fat free cream cheese
6 scoops UMP chocolate
*For the crust, use crust recipe below.

Instructions:
First mix the water, heavy cream, and Jell-O pudding mix together in a bowl using a hand mixer. Then add the cream cheese and blend until smooth. Next add the UMP a scoop at a time. Once the mixture is evenly blended into a thick creamy texture it’s ready. Use a spatula to evenly distribute the mixture into your piecrust. Place in the fridge for at least 15 minutes (overnight works even better) and your cheesecake will be set and ready to eat! You can garnish with a tbsp. of Cool Whip.


UMP PIE CRUST

By: Rachel
½ cup water
1 tbsp. safflower oil
3 scoops UMP Vanilla

Instructions:
Mix water, oil and UMP in a bowl. Add more water and/or 1 more tbsp. oil if needed for desired consistency. The mixture should be fairly dry. Spread evenly in pie pan with fingers. Bake for about 4-5 minutes at 350 degrees. Let it cool. Fill with desired protein recipe.


MUSCLE CAKE

By: Julie Lohre
About 1 cup water (enough to make a brownie batter consistency)
2 scoops UMP
½-1 cup oats
2 tsp. baking powder
½ – 1 cup Splenda
Cinnamon
2 tsp. salt
1 whole egg + 2 egg whites or equivalent in egg substitute

Instructions:
Mix ingredients well and put in bread pan or muffin pan. Bake at 350 for 15-25 minutes. Top with spray butter, peanut butter, sugar free jelly, etc.


Blueberry 7-UP Cake

By: Eric Schmid
4 scoops UMP
½ cup low fat blueberry muffin mix (I used Martha White’s mix)
¾-1 cup Diet 7-Up
May need ¼ cup to ½ cup egg substitute for binding

Instructions:
Mix all ingredients together and pour into loaf pan. Bake at 350 for 25-32 minutes. Be sure to watch it so it doesn’t overcook. Recipe also works with other flavor muffin mixes like lemon or poppy seed and other diet sodas.


7-Up Cake Variation

By: mussy
Cake:
4 scoops UMP chocolate
½ cup low fat, low carb chocolate muffin mix
¾-1 cup Diet 7-Up
May need ¼ cup to ½ cup egg substitute for binding
Icing:
3 scoops UMP chocolate
3 tbsp. heavy cream
3 tbsp. Cool Whip

Instructions:
Mix all cake ingredients together and pour into loaf pan. Bake at 350 for 25-32 minutes. Be sure to watch it so it doesn’t overcook. Mix remaining icing ingredients into the thickness of icing and top cooled cake.


Apple cake

By: fitnblnde
2 scoops UMP vanilla
½ cup flour (or, try omitting this and using oatmeal instead)
1 egg
2 tbsp. unsweetened apple sauce
1 tsp. baking powder
½ tsp. vanilla (for added vanilla flavor)
¼ tsp. salt
½ cup diced apples
cinnamon and cloves

Instructions:
Mix together a very stiff batter/dough and spread it into a well-greased pie pan and bake at 350 for 15 minutes. May top with light Cool Whip.


Fat free chocolate cream cheese frosting

By: Patricia
2 tbsp. Walden Farms chocolate syrup
1 tsp. vanilla extract
1 scoop Muscle Provider chocolate
6 pkts Ideal No Calorie sweetener or to taste
4 oz. fat free cream cheese

Instructions:
Beat all ingredients together until smooth and refrigerate until ready to use; it firms up as it chills. I topped my protein brownie with this, yummy! It tastes as good as the real thing to me, I can’t tell the difference.



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