12 fat raspberry protein Recipes

scoop whey protein, frozen raspberries, low fat milk, whole almonds

non-fat vanilla yogurt, low fat cottage cheese, whey protein, skim milk, egg beaters egg substitute, frozen raspberries, ice cubes

pc soy protein shake mix, banana, fat-free yogurt, raspberries, orange juice

frozen mixed berries (strawberries, blueberries, raspberries, and blackberries), water, low-fat plain yogurt, honey, unsweetened soy protein powder

sugar-free non-fat vanilla yogurt, vanilla protein powder, raspberries, lime juice, sugar substitute, ice cubes

fage greek yogurt, blueberries, sized strawberries, raspberries, blackberries, banana, low-fat milk, scoop vanilla , protein mix, equal sugar substitute (2 packets)

banana, frozen raspberries, orange juice, non-fat strawberry yogurt, baby carrots, fresh spinach, flax seed oil, scoops vanilla protein powder (any brand ), oatmeal (dry ), ice cube

low fat cottage cheese, unsweetened plain yogurt, blueberries or 1/2 cup strawberries or 1/2 cup raspberries, textured vegetable protein ( ,crunchy soy protein), flax seed meal, dried unsweetened flaked coconut, splenda sugar substitute (artificial sweetener)

hands on time : 40 minutes total time: 55 minutes serves: 10, whole macadamia nuts, lightly toasted, graham cracker crumbs, granulated sugar, sweetened flaked coconut, toasted, salt, butter, melted, key lime juice, divided, powdered gelatin, just under 1 cup) granulated sugar, sweetened condensed milk, heavy whipping cream, lime slices and fresh raspberries for garnish (optional), instructions, make the crust : preheat oven to 325 degrees. in a food processor, pulse the macadamia nuts and graham cracker crumbs until nuts are finely ground. in a bowl, combine the nut mixture, sugar, coconut and salt. add the melted butter and mix well. press into a 10-inch pie pan. bake for 10 to 15 minutes, or until lightly brown. remove and cool to room temperature., make the filling : in a small bowl, place 2 tbsp of key lime juice and gelatin, stir and set aside to let the gelatin soften. in a small saucepan on medium heat, add 1/2 cup key lime juice and sugar. bring the mixture to a light simmer, stirring well, until the sugar dissolves. remove from the heat and add the gelatin mixture and mix well. mix in the condensed milk, transfer to a bowl and cool in the refrigerator. in an electric mixer, whip the cream to stiff peaks. gently fold the whipped cream into the key lime mix until combined. fill the crust with the key lime mix, cover lightly and place in the freezer. freeze overnight. remove the pie 1 hour before serving, cut into 10 slices and return to the refrigerator until ready to serve. garnish with a slice of lime and fresh raspberries., key limes are smaller, more yellow and milder than the persian limes found in most markets. look for them at the dekalb farmers market and other farmers markets., nutrition, calories (percent of calories from fat , 55), 7 g protein, 60 grams carbohydrates, 2 grams fiber, 34 grams fat, 75 milligrams cholesterol, 228 milligrams sodium.

egg substitute, almond meal, protein powder, milk , fat-free, oil, cooking, salt, strawberries, raspberries