Dessert
DOUBLE CHOCOLATE CHIP MUFFINS
Ingredients:
1 IP dark chocolate pudding mix
1 IP chocolate chip pancake mix
1 tsp. baking powder
1 tsp. Splenda
1/3 C. liquid egg whites
2 tsp. extra light olive oil
4 T. water
Directions:
Preheat oven to 350.
In a medium bowl, mix together the chocolate pudding mix, chocolate chip pancake mix, baking powder and Splenda. Mix well to distribute baking powder throughout the mix.
Add liquid egg whites, extra light olive oil and water. Stir to mix.
Spray a mini muffin tin with cooking spray, spoon batter into muffin tin making 12 muffins.
Bake 10 minutes.
Chocolate Mug Cake
1 pkg chocolate drink mix (can also try with other drink mixes such as Van and Cap.)
1 egg white
1 tsp baking powder (however in Wyoming drop to ¾ tsp)
1 TBSP Olive oil or Grapeseed Oil
1 tsp Splenda (or other sweetener not regular sugar to taste)
Splash of Vanilla
Directions:
Put drink mix in big mug, and enough water to bring to slightly watery pudding consistency, and other ingredients, mix well. Put in microwave for 3 minutes. It will expand put something underneath mug, cool and enjoy.
If it explodes too much take a little more of the baking powder out.
Cookie Recipe
(More like brownie)
1 Pkg of Chocolate Drink mix or other flavors
2 egg white
1 tsp baking powder (lessen in high altitude)
1 TBSP Olive or Grapeseed oil
1 tsp sweetener
Splash of Vanilla or other flavor choice
2oz water
Mix dry ingredients together, than add all wet ingredients in, mix well. Bake for 12-15 minutes at 350 degrees. 12 minutes more cake like 15 minutes more crispy.
If mixture is not to runny you place on a cookie sheet makes about 6 cookies and press them down.
Strawberry Cheesecake Chocolate Chip Muffins
Ingredients:
1 IP vanilla pudding mix
1 IP chocolate chip pancake mix
1 tsp. baking powder
1 tsp. Splenda
1/3 C. liquid egg whites (I use Better ‘n Eggs brand, muffins will be more moist)
2 tsp. sugar free cream cheese extract (or 1 tsp. vanilla extract + 1 tsp. olive oil)
3 T. Walden Farms Strawberry Syrup
Directions: Preheat oven to 350. In a medium bowl, mix together the pudding mix, pancake mix, baking powder and Splenda. Mix well to distribute baking powder throughout then add egg whites, extract, and syrup mix well.
Spray a mini muffin tin with cooking spray, spoon batter into muffin tin making 12 muffins or 6 regular muffins or 2 large muffins. Baking time can be 8-15 minutes depending on pan you chose to use.
“Faux” cinnamon Baked Apples
Ingredients:
Zucchini
Walden Farms apple butter
Walden Farms caramel syrup
Allspice
Cinnamon
Lemon juice
Cut several zucchini (and peel if desired) make them look like apple slices. Put in a large bowl and drizzle with lemon juice, stir in several large spoonful’s of the apple butter. Stir in allspice to taste. Mix together well, and spread out on a baking dish with 0 calorie PAM. Bake at 350 degrees for 30 minutes or until desired tenderness. When done baking Sprinkle with cinnamon and drizzle with caramel and enjoy!
Rhubarb Crisp
2 cups frozen rhubarb (or fresh if in season)
½ tsp cinnamon
1 tsp vanilla
2 Pkg stevia in raw (or Splenda)
1 Pkg IP Maple Oatmeal
1oz Soda Water
I can’t believe it’s not butter spray
Dash of salt
Heat rhubarb in medium pan over medium heat, stirring frequently. Cook until tender. Add cinnamon, vanilla, and salt in while still cooking. Add stevia (Splenda) into the mixture when it is about done cooking and stir completely.
Preheat oven to 400
Spoon rhubarb mix into pie dish, mix IP oatmeal and soda water together (will be barely wet) and crumble the mixture over the rhubarb, spray I can’t believe it’s not butter over the top and cook for 20-30 minutes.
Let set for at least 10 minutes before eating.
Chocolate Zucchini Cookies
IP Crispy Cereal
IP Chocolate drink mix
2 egg whites
1 tsp baking powder
1 ½ tsp oil
2 tsp of sweetener
Dash of cinnamon
Dash of sea salt
1 tsp vanilla
2 cups shredded zucchini
Preheat oven to 350
After shredding the zucchini press out all the extra water from it between two dish towels.
Using a rolling pin crush the cereal while unopened. Mix all dry ingredients together first. Then mix all wet ingredients together except zucchini.
Mix everything together
Spray cookie or muffin pan, makes 12 cookies, only 6 for each serving.
Ideal Protein Chocolate Lava Cake
1 pkg IP chocolate drink powder
2 egg whites
1/8 tsp baking soda
1/2 tsp baking powder
2 TBSP Walden Farm chocolate peanut butter Walden Farm chocolate syrup
2 TBSP Walden Farm chocolate peanut butterWalden Farm chocolate syrup
Beat egg whites until partly stiff, add IP chocolate drink pkg, baking soda and baking powder, and then mix well. Pour 1/2 into a baking dish, place WF chocolate peanut butter on center then cover withremaining half of batter. Bake at 350F for 15 minutes, remove from oven and top with WF chocolate syrup (not shown in photo)
FROSTED CHOCOLATE CAKE Phase 1-4
Pre-heat Oven to 350°F Lightly grease a Mini-Loaf Pan w/Olive Oil Set aside 1 packet of IP Chocolate Drink Mix for frosting Mix all remaining dry ingredients in bowl Beat eggs in separate bowl and then add Milk, Oil & Vanilla Add dry ingredients to the bowl w/the wet ingredients and mix well Spoon batter into the prepared pan with a lightly greased (olive oil) spatula and spread evenly Bake for 10-15 minutes (I bake mine for 11 minutes) While cake is baking, empty the remaining IP Chocolate Drink Mix into a bowl. Add just enough water to make it the consistency of frosting. Once cake is done, you can spread your frosting on the cake immediately. (It won't melt!) Enjoy your warm Frosted Chocolate Cake!!
INGREDIENTS:
2 packets IP Chocolate Drink Mix
1 packet IP Dark Chocolate Drink
Mix 2 tsp Unsweetened Cocoa**
1 tsp Baking Powder
1/4 tsp Salt
4 Tbsp. (2oz) Non-Fat Milk
1 Tbsp. Olive Oil or Grapeseed Oil
1 Whole Egg + 1 Egg White
1/2 tsp Vanilla Extract
Basic Frosting Recipe:
4oz of water (or 3oz water and 2 Tbsp. of Walden Farms sugar free syrup, flavor of choice)
2Tbsp WF Dip (caramel, chocolate, marshmallow, strawberry) or Peanut Butter
1 Packet of IP pudding
Blend water, Syrup and dip and protein powder blend again, Refrigerate overnight and its ready.
Ice Cream with Brownie Mix-In
( Serves 2; s each serving size = 1/2 restricted + 1/2 unrestricted product)
1 packet vanilla drink mix prepared
1 T. milk
4-6 ice cubes
1 brownie cut up into pieces
Directions:
- Mix all ingredients together in ice cream maker. Freeze for 1-2 hours. If you don't have an ice cream maker, blend ingredients in blender on low, then freeze for 2-3 minutes.
OR(this is my favorite option!)
Ice Cream served with warmed Brownie and Walden Farms Chocolate Syrup(1 serving = 2 full packets (one restricted+ one unrestricted)
- Mix all ingredients listed above in ice cream maker, except brownie. Freeze for 1-2 hours. Remove from ice cream from freezer. Warm brownie in microwave for 25 seconds then, top brownie with ice cream and Walden Farms Chocolate Syrup!
Shannon’s One-Bite Brownie - IP Style
Ingredients description
2 egg whites
1 Pkg IP Pudding (any flavor)
1 tsp Vanilla (or your favorite Walden Farms Sugar-Free Syrup)
2oz water
Preparation
Mix egg whites, vanilla & water in blender - pour into bowl. Fold in IP pudding packet. Pour into sprayed mini-muffin tin and bake for 10 minutes at 350 degrees. (For regular-sized muffins, increase baking time to 12 to 15 minutes)
Creamy Chocolate Fudgsicles
HomemadeChocolate Fudgsicles
(Makes 5-6 pops)
60-calorie fudgsicles.--- make it half with chocolate pudding and half chocolate drink. or make whole packages and have a treat for another day
Dreamsicle (Phase 1-4)
Equivalent to 2 Ideal Protein foods
Ingredients:
- 1 Ideal Protein Peach Mango Drink
- 1 Ideal Protein Vanilla Pudding
- Water and ice
Directions:
Pour 16-20oz (480 – 600 ml) of cold water in a blender. Add the contents of the two Ideal
Protein packets, ice and blend until frothy and thick. Pour into popsicle molds and freeze. Makes
a delicious summer treat!
Chocolate Cake:
1 crispy Rice Cereal
1 Chocolate Pudding
3/4 tsp Baking Powder
2 egg whites (1/3 cup liquid egg whites)
2 tsp oil (olive or Grapeseed)
1 tsp vanilla
2 or 3 Tbsp. Water
Crush cereal in packet, add pudding, baking powder. In a separate bowl add oil, vanilla, water and egg whites. Combine with dry ingredients mix well.
Pre-heat oven to 350
Spray pan with baking Pam or zero Pam.
Mini Muffins cook 7-10 minutes
Regular Muffin cook 12-15 minutes
Loaf pan 15-20 minutes
(you want the tops to have some different color brown spots on top, that way they do not become overdone.)
You can also take this recipe and use a different pudding, and extract. Example Banana muffins, use banana pudding instead of chocolate and banana extract instead of vanilla. Follow recipe the same way.
Chocolate Coconut Zucchini Muffins
1 pkg crispy cereal
1 pkg chocolate pudding mix
2 egg whites 1/3 cup
1 tsp baking powder
1 ½ tsp coconut oil
2 tsp Walden Farms Chocolate Syrup
1 pack of Splenda or stevia
1 tsp coconut extract
Dash of cinnamon
Dash of sea salt
2 cups diced (shredded works better) Zucchini make sure this is properly drained of excess water.
Preheat oven to 350. Crush cereal with a rolling pin before opening it. Mix all ingredients together except zucchini. Once mixed well and zucchini to mix. Makes about 12 mini muffins. Cook for 12-15 minutes, cool and eat.
Do not eat all muffins in one sitting it does make two meals.
Mango Sunrise
1 pkg Raspberry Gelatin
1 pkg Peach Mango Drink
Heat water and make gelatin, add more water for the mango drink. Put into bowls and put in fridge. Will separate into 3 colors and serve
Chocolate Pudding Rolls
1 pkg chocolate pancake mix
1 pkg pudding (your choice flavor)
Cook pancake according to directions for a think crepe. Mix pudding of your choice and spread layer over pancake. Then roll up like a jelly roll. Can enjoy right away or wrap up in saran wrap and refrigerate until ready to serve. Makes to IP Servings
Chocolate Raspberry Dessert
Make the IP chocolate cake. Once cake is baked poke holes in it and make the raspberry gelatin as directed and pour into holes. Put in fridge until set. Ready to serve makes to IP servings
Vanilla Cappuccino Dessert
1 pkg vanilla pudding
1 peanut crunch bar
1 pkg cappuccino drink mix
Make Vanilla Pudding according to package. Crumble bar into pudding. Stir in ½ the unprepared cappuccino mix. Place in bowls and sprinkle with cinnamon. Some also sprinkle some chocolate drink mix over the top.
Pumpkin Cake
2 pkg’s crispy cereal (crush)
2 pkg’s vanilla drink mix
4 egg whites (2/3 cup liquid egg)
1 cup water
2 tsp baking powder
4 tsp olive oil
1 TBLS Torani sugar free pumpkin pie syrup
1 tsp pumpkin pie Spice
Orange food color (optional)
Pre-heat oven to 350
Combine all ingredients in a bowl and well. Baking powder will make mix thicker so wait for it to do this. Place batter in pan that is sprayed in one of the PAM’s (baking PAM is the best)
Place in oven and cook for 12-20 minutes depends on the pan you use.
Will make 5 IP servings going this way
Oatmeal Zucchini Muffins
1 package of Ideal Protein Maple Oatmeal
1 egg – beaten
1/2 tsp baking powder
Pinch of salt
1 tsp of Stevia or Splenda
1-1/2 tsp cinnamon
1/2-3/4 of small zucchini finely grated (squeeze out excess juice) 2-3 oz water
preheat oven to 385
Beat the egg in a bowl. Add Maple Oatmeal, baking powder, salt, Stevia, cinnamon, and zucchini. Mix and gradually add water until you have a good batter. Bake for 20 minutes. Makes 3 regular muffins or 12-bite size.
Oatmeal cookies phase 3&4
1 Ideal Protein oatmeal packet
1 Ideal Protein butterscotch or chocolate pudding packet
1/8 cup rolled oats
1/4 teaspoon sea salt
1 teaspoon Splenda or Stevia
a sprinkle of cinnamon, to taste
1 teaspoon baking powder
1 egg white
1 teaspoon vanilla extract
Just enough water for cookiedough texture
Combine dry ingredients, then add the last 3 liquid ingredients to reach a cookie dough texture. Spray cookie sheet lightly with Pam olive oil spray and place 10 cookies on sheet. Bake at325°F for 6-9 minutes or until desired degree of moisture. Test center of cookie with toothpick to see if baked.
Key Lime Tarts
4 + 1 packets of True Lime flavoring (approx. 1 level teaspoon)
A little Splenda or Stevia to taste
1 packet of Ideal Protein Vanilla Pudding
1 packet of Ideal Protein Maple Oatmeal
1 egg white
Mini-muffin bakingtin
Non-stick spray
For the filling: Dissolve one teaspoon of True Lime flavoring in approx. 3 oz. of water. Add a little Stevia or Splenda to taste. The taste should be sweet but tart. Add the contents of one Ideal Protein Vanilla pudding and mix well until smooth. No lumps. The consistency will be thicker than your normal pudding. Cover and refrigerate.
For the crust: Pre-heat the oven at 350 F. Mix 1 packet of Ideal Protein Maple Oatmeal with the egg white and 1-1 ½ oz (30-45 ml) of water, just enough for a stiff but manageable dough to form. Lightly coat your muffin tins with non-stick spray. Moisten your hands (if you don’t, the ‘dough’ will stick to your fingers) and form little balls using approx. 2-3 teaspoons of dough. Place one dough ball in each baking cup. Press dough down as thinly as possible across the bottom and the sides forming a little ‘cup’ (the dough will “poof” a little during baking). Bake for approx. 5 minutes or longer, if necessary. For crispy tart shells, remove them from the muffin tin and place them upside down on top of the tin and bake for a few more minutes until golden brown. If the cupcake shells are too thick, don’t bother as they will be too hard. Cool on a wire rack.
Take key lime filling out of the refrigerator and stir in the last packet of True Lime flavoring to give you’re filling an extra tangy Florida key lime bite.
2 egg whites whipped for meringue (optional)
(3 tarts equal one IP serving) Recipe makes 2 servings
Baked Zucchini Apple Spice
Ingredients:
1 large zucchini (Cut into circles, then cut in half to make thin apple slices)
1/4 cup lemon juice
1 pinch salt
1 full droplet of Stevia Clear or two packets of Stevia.
1 tsp or more Apple Pie Spice
1 tsp vanilla extract
Directions:
1. Cut zucchini into circular disks, then cut in half to make apple slices
2. Toss together zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
3. Midway through cooking the zucchini, add in the spices, sweetener, and vanilla. I use more than 1 tsp of the spice because I like it strong.
4. If making just the apples, lightly spray a glass pie pan with cooking spray or "I Can’t Believe It’s Not Butter" spray. Lay down the zucchini pies like a pie. Drizzle over the top any extra lemon juice.
5. Bake in oven at 400 degrees F (205 degrees C) for 15-30 minutes until done. (taste at 15 min. Less time is crisp apple. More time is soft apple)
(Making your own Apple Pie Spice) Apple Pie Spice:
Ingredients:
•1/2 teaspoon ground cinnamon
•1/4 teaspoons ground nutmeg
•1/8 teaspoon ground allspice
•1/8 teaspoon finely ground cardamom
Chocolate Bark:
Ingredients:
IP Chocolate Pudding (able to sub other puddings)
2 TBSP Cocoa Powder (if using chocolate pudding)
1 TBSP instant coffee (if using chocolate pudding)
2 tsp Splenda or stevia
8 oz of water (depending on consistency, it could be less)
Shake and pour into pie plates aluminum, or pour onto parchment paper on cookie sheets and freeze from 30-45 minutes. Once frozen break into pieces and enjoy.
Chocolate Peppermint Bark
Ingredients:
1 IP chocolate drink
6oz of water
1 TBSP Sugar free peppermint syrup
(If this cannot be found peppermint extract can be used only use about ¼ to ½ tsp of it)
1 TBSP WF sugar-free chocolate syrup
2 TBSP unsweetened cocoa powder
This recipe can be changed to different flavor likings. Salted Caramel, Pumpkin spice, and even chipotle
Shake all ingredients in a shaker and pour onto wax paper, parchment paper, or even aluminum pie pans, freeze 30-45 minutes break and enjoy.
Chocolate Pudding Puffs
Ingredients:
1 pkt IP chocolate pudding mix