Chocolate Coconut Bars

Shake it up

Fudge

FUDGE

This recipe contains 2 restricted items. It is a very special treat; holidays only!

Ingredients

2 Ideal Protein Caramel and Vanilla Flavored Protein Bars, chopped
4 tablespoons Ideal Protein Maple Flavored Syrup

8 neutral gelatin leaves
¼ cup hot water
OR16 g neutral gelatin, dissolved

Gelatin Preparation

Soak gelatin leaves in cold water between 3 to 5 minutes. Remove excess water from gelatin. Dissolve in ¼ cup of hot water.
ORFollow powdered gelatin’s brand instructions.

Directions

In a blender, place chopped bars, syrup and gelatin. Cover; blend from 3 to 5 minutes or until liquid and smooth.

Pour mixture in plastic-wrapped containers, and refrigerate overnight.

From Chef Verati

vanilla cookies

Vanilla Cookies

1 Packet of Ideal Protein Crispy Cereal (crushed)
1 Packet of Ideal Protein Vanilla Drink Mix--Do not use Vanilla Pudding or the Vanilla Pre--Made. This recipe is for the Vanilla Drink Mix. You can try the recipe with the Chocolate Drink Mix, and the Cappuccino Drink Mix. Remember, not pre-mades and not puddings for this recipe.
2 Egg whites
1/2 cup water
1 teaspoon of baking powder
2 teaspoons of olive oil
1 teaspoon Torani Sugar Free Salted Caramel Syrup (made with Splenda). If you do not have this, use an extract you like with an optional packet of Splenda
Optional Cinnamon for top

Procedure:
This is so simple. Combine all ingredients in a bowl. Wait a few minutes for the baking powder to make batter thicker.
Equally divide in 12 portions. I use a Wilton Whoopie Pie Pan, sprayed with Pam, which I purchased at Bed, Bath, and Beyond. Bake in a preheated 350 oven for 12 to 15 minutes. Remove from pan to cool and enjoy 6 cookies which equals one product. If you prefer, you can bake a cake from this batter as well--350 degrees for approximately 14 minutes.

Strawberry Rhubarb Bars

Crust:

2 packets of Ideal Protein Maple Oatmeal

1 egg white

dash of salt

1 teas cinnamon

1/2 teas Stevia or Splenda

1 ½ Tablespoon olive oil

Mix ingredients of crust and press into a 8x8 pan that has been previously sprayed with non-stick cooking spray. Bake in the oven at 375 degrees for 7-10 mins. Let Cool.

Middle Layer:

1 ½ Cups of rhubarb (Chopped)

3 Tablespoons Walden Farms Strawberry (or Raspberry) Fruit Spread

1 ½ Cups of water

In a sauce pan, mix all middle layer ingredients over medium-high heat on the stove top. Stir constantly until rhubarb has boiled down and mixture is smooth(may use a potato masher to help mash up the rhubarb in the pan). Remove from heat and let cool.

Topping:

2 Packets Ideal Protein Strawberry Pudding

6oz of unsweetened almond milk

Mix both ingredients for the topping in the food processor until thick.

Once crust and middle layer are cooled, spread ¾ of the middle layer over crust, then spread topping over middle layer. Drizzle remaining middle layer mixture over the top. Cover with plastic wrap and place in the fridge for at least an hour, then ENJOY!

*I keep a pan of these in my fridge so that I can have one here or there when I am craving something sweet and they do just the trick!