30 protein powder sweeteners Recipes

hot, brewed dark roast coffee, banana, fat free sweetened condensed milk, chocolate syrup, scoops vanilla flavored whey protein powder, cubes ice

canned pumpkin, plain nonfat yogurt, unsweetened applesauce, splenda granular (or other no-calorie sweetener ), applesauce, fiber 1 cereal, almonds, scoop vanilla protein powder (optional)

tea bag (any flavor ), water (whatever amount specified), dry hot cereal (whatever amount specified), protein powder (adds creaminess) (optional), chopped fresh fruit or dried fruits, artificial sweetener, spices

coffee, soymilk lite, chocolate protein powder, banana (optional), artificial sweetener

canned pumpkin, skim milk, fat-free sweetened condensed milk, vanilla yogurt, pumpkin pie spice (i just use a shake of cinnamon, nutmeg and cloves), scoop protein powder (optional), ice cube

pea protein powder (original unflavoured), dried dill, coriander seed, not ground, natvia , natural sweetener, water or 280 ml milk

fresh kiwi fruits (peeled and chopped ), pure apple juice, unsweetened, scoops protein powder (such as soy), sweetened condensed milk (optional), ice cubes

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.