Cherry Garcia Cheesecake

Cherries were on sale last week and I’ve been on that chocolate cherry bomb aka cherry Garcia aka Black Forest allllll week. I can’t get enough of this combo!

Ingredients
• 1/2 brownie questbar
• 5.3 oz container of Dannon light and fit chocolate cherry Greek yogurt
• 2 T whipped cream cheese (green mountain farms)
• 1 whole egg
• Splash vanilla extract
• 1/2 cup fresh cherries (cut and pitted)
• 1 T polaner cherry preserves

Directions
• Press the quest bar in a mini spring foam pan and broil for 8 minutes until crispy
• Mix together the yogurt, cream cheese, vanilla, and egg. Pour mixture onto the crust
• Bake at 350 for 10-15 minutes or until the middle is set
• Turn off oven and let cool. Then refrigerator for a good hour (or else it will fall apart)
• Mix together jam and cherries and pour on top of cheesecake

Macros
350 calories
Fat: 10 grams (can be less if you use 3T egg beaters)
Carbs: 45 grams
Fiber: 15 grams
Protein: 32 grams

S’mores Cheesecake

Yes I love all things s’mores and I will constantly find new ways to do anything with s’mores. S’mores cheesecakeeeeee

Ingredients

CRUST
• 1-1/2 sheets low fat graham cracker, crushed (save the other 1/2 for the top)
• 1 T light butter

CHEESECAKE FILLING
• 6 oz non fat plain Greek yogurt
• 3 T egg beaters
• 2 T low fat cream cheese
• 1/4 scoop cellucor s’mores protein
• 1-2 T marshmallow fluff
• Splash of vanilla extract
• 5-10 drops of cream cheese emulsion
• 2-3 packets Splenda

TOPPING
• 2 T s’mores jif whipped
• 1/4 cup mini marshmallows
• 1/2 sheet graham crackers, crushed
• 2 T marshmallow bits
• 1 chocolate square

Directions
1. Mix together the graham crackers and butter. Press into sprayed mini springform pan. Bake at 350 for about 8 minutes until crispy
2. While the crust is baking, beat together the cheesecake ingredients. Taste it! Add more sugar or vanilla if needed!
3. Once crust is done. Let it cool for a little bit. Then pour the cheesecake filling on top. Bake at 350 for about 20 minutes until the middle is set.
4. Once set, turn the oven off, and leave it in there with the door open to cool slightly. Then refrigerate until cool (about 2 hours)
5. Spread on the jif whipped s’mores peanut butter. Top with mini marshmallow and place until broiler until golden brown. Then top with bits and graham crackers. Place chocolate square in the middle!

Lucky Charms Blizzard

After this little creation, I gotta mix cereal in my ice cream and milkshakes more often!! This recipe is for 2 servings!! If you want 1 just cut the recipe in half!

Ingredients
• 2 cups fat free vanilla frozen yogurt
• 1/2 cup vanilla unsweetened almond milk
• 3/4 cup lucky charms cereal
• 1/4 cup sprinkles

Directions
1. Blend together ice cream, milk, and ice.
2. Stir in cereal and sprinkles.
3. Top with additional cereal and sprinkles if desired!!

S’mores French Toast

I absolutely love the new cellucor s’mores protein powder and always find ways to incorporate it into my food. Post workout I ate this…

SMORES FRENCH TOAST
aka heaven
Ingredients
• 2 slices of bread
• 1/8 scoop s’mores cellucor protein
• 4 T egg beaters
• 2 T almond milk
• 1/4 cup mini marshmallows
• 2 sheets graham crackers (crushed into crumbs)
• 2 T Jif whipped PB s’mores

Directions
1. Mix together protein, eggs, and milk. 2. Soak bread in mixture.
3. Coat bread in graham cracker crumbs.
4. Cook in pan until done.
5. Place french toast on non stick pan. Put marshmallows on top. And broil until brown.
6. Pour melted jif s’mores PB on top.
7. You’re welcome

Mozzarella Sticks

Oh those days when all you want is grease and fatty ass food. Well I’ve been craving fried food for awhile and one of my top favorites are mozzarella sticks! This recipe is so easy and they came out soooo delicious.

Ingredients
• 3 light string cheeses
• 2T egg beaters
• 1T whole wheat flour
• 14 grams seasoned bread or panko crumbs (I used plain panko and added italian seasoning)
• 2T grated Parmesan cheese
• low carb sauce
• Pam or coconut oil spray

Directions
1. Unwrap cheese from wrapper, cut in half and place in freezer until frozen.
2. Coat cheese stick in flour, egg, then the mixture of the parm cheese and bread crumbs. Repeat for each stick. (I even double coated it so it was crispier)
3. Spray cookie sheet. Place sticks on sheet. Spray sticks with additional spray. Bake at 400 for about 8-10 minutes until crispy.

Macros (will depend on the brands you use)
Calories: 350
Fat: 11 grams
Carbs: 21 grams
Protein: 30 grams

White Chocolate Blueberry Cheesecake

One thing I love about summer is the abundance of fresh fruit! Since NY state is only good for their apples, other fresh fruit is very expensive until summer time rolls around. This week blueberries were on sale so I stockpiled a bit. Tonight I made my basic cheesecake recipe with blueberries and white chocolate. If you love blueberries and sweet desserts, you will love this.

Ingredients
• 1 brownie quest bar
• 1 container of chobani simply 100 blueberry Greek yogurt
• 2 T reduced fat cream cheese
• 2 T egg beaters
• 1 T jello fat free sugar free cream cheese jello pudding mix
• 1 T jello fat free sugar free white chocolate pudding mix
• 5 drops cream cheese emulsion
• 2 splashes vanilla extract
Topping
• 50 grams fresh blueberries
• 2 T blueberry jam
• 15 grams white chocolate chips
• 1 T white chocolate PB

Directions
1. Warm up quest bar in microwave for about 10 seconds. Press into mini springform pan. Now you can either bake this at 350 for a couple minutes to get crunchy crust, or leave it alone to get a chewy crust.
2. Beat together the rest of the ingredients. Add sweetener if needed.
3. Pour on top of quest bar
4. Bake in oven at 350 for about 15 minutes. Until the middle is set.
5. Turn off oven, crack door, and let cool.
6. Refrigerate to set (I left mine for about a 2 hours)
7. Mash together blueberries and jam. I warmed mine up in the microwave. Top with the melted PB and chips!

Macros for cheesecake only
Calories: 360
Fat: 10 grams
Carbs: 45 grams
Fiber: 25 grams
Protein: 40 grams

Flourless White Chocolate Peanut Butter Protein Blondies

Fiber is one component in the diet that some people find very difficult to increase in their diet. I see many people on a daily basis and they often complain about having a hard time moving their bowels (the second you tell someone your a dietitian, they always start telling you about their bowels…. you get used to it).

The main component to increase your fiber? Beans, fresh fruits and vegetables, and whole grains (and QuestBars haha). Fiber is a form of carbohydrate that does not get absorbed by the GI system. Along with increasing stool bulk, it can also help lower cholesterol and glucose levels. For men, the recommended amount is 38 grams, for women the goal is 25 grams (under the age of 50).

In the beginning of the year, I started to track my macro nutrients because I was finally ready to start building some muscle. I quickly realized that some days, I wasn’t even close to meeting my recommended needs of 25 grams (unless I have a questbar), and I’m a dietitian!

Since it is national peanut butter cookie day, I decided to make some protein bars for the week incorporating chickpeas. The best part of this recipe, is that all you need is a blender and an 8×8 baking dish. You can also adjust the protein, sugar, and chips to your liking!

Ingredients
• 1 can of garbanzo beans
• 4 T liquid egg whites
• 4 T liquid egg beaters
• 2 T P28 white chocolate peanut butter
• 1/4 cup plain nonfat greek yogurt
• 1/4 cup stevia
• 1.5 scoops Cellucor PB marshmallow protein powder
• 2 T white chocolate chips
• 2 T peanut butter chips
• pinch salt
• pinch baking powder

Directions
1. Drain and rinse beans. Place in a food processor with eggs and blend well.
2. Add remaining ingredients (except for the chips) and blend again.
3. Stir in chips.
4. Pour batter in a greased 8×8 baking pan.
5. Bake at 350 for about 25 minutes until clean with a toothpick.
I made 9 large bars.

Nutrient Breakdown (for 1 bar, whole batch is 9 bars)
Calories: 130
Fat: 4.5 grams
Carbs: 12.5 grams
Fiber: 2.5 grams
Protein: 11 grams

Open-Faced S’mores Sandwich

Alright all my s’mores lovers, have I got a creation for you! Since I have gotten the Cellucor s’mores protein, I have been trying to think of an amazing dessert. Welp, I did it! OMG it was so good and most of all EASY! Here is what you’ll need….

Ingredients
• 1 slice of bread
• 2 T non fat plain Greek yogurt
• 1/2 scoop Cellucor s’mores protein
• 2 T Jif whipped s’mores peanut butter
• 5-10 grams mini marshmallows (I used 5, if I had more carbs left I would have used more!)
• Sweetener if needed

Directions
1. Place plain non toasted bread on a tin foil lined greased baking sheet.
2. Mix together the protein powder and yogurt in a small dish. Add sweetener if desired.
3. Spread mixture onto the bread.
4. Place in toaster oven at 350 for about 8 minutes.
5. Take out of oven and spread on Jif and place marshmallows on top.
6. Switch the toaster oven to broil and broil until marshmallows have browned (keep an eye out so they don’t burn!)
7. Let cool slightly, or you will burn your mouth. Just like the real thing.

Cannoli Stuffed French Toast

Since I have a lot of ricotta cheese left over, I decided to make cannoli french toast this morning. First you need to make the basic cannoli cream and then you simply stuff it in the bread and make regular style french toast! Here is what you’ll need

Ingredients
• 1/4 cup low fat ricotta cheese
• 1 tsp powered sugar
• Splash of vanilla extract
• 1 Splenda packet
• 1/2 T mini chocolate chips
• 2 slices of bread
• 3 T egg beaters

Directions
1. For your cannoli cream, mix together the ricotta, sugars, vanilla, and chips in a small bowl

2. Flatten out the pieces of bread and stuff half the mixture inside each piece Pinch around the edges to help close it Soak it in the eggs. Place in a heated, non stick skillet.

3. Cook bread on both sides until crispy (about 3 minutes on each side). Remove from heat and slice the french toast into small bites. I topped mine with additional powered sugar and maple syrup. Enjoy!!

White Chocolate Peanut Butter Proats

Ingredients
• 1/2 cup oats
• 1 cup water
• 3 T liquid egg whites
• 1 T PB2
• 1/3 scoop Cellucor PB marshmallow
• 1 packet stevia
Toppings: 100 grams strawberries, 2 T white chocolate PB, 1 T white chocolate chips

Directions
1. Boil water and add oats. Cook oats until water has absorbed. Whisk in egg whites and cook until thick and foamy.
2. Mix together PB2 and whey. Add enough water to make a paste. Pour into cooked oatmeal. Add sweetener.
3. Place additional toppings and devour!!!!