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!

Ideal Protein Waffles (any flavor)

Ingredients:
1 IP Pudding Packet (I used lemon and it was perfect.)
2 beaten egg whites
2 oz (50ml/ ¼ cup) of water
1 tsp of vanilla extract
Pinch of baking powder (1/8 tsp)
Pinch of nutmeg
Pinch of sea salt
1 Splenda, Truvia or other sweetener packet (optional)

Directions:
1. Pre-heat waffle iron.
2. Beat egg whites with a pinch of salt.
3. Except for the water, mix all other ingredients.
4. Add water a little at a time. The batter should not be runny at all...fairly thick.
UPDATE: I have found adding too much water may make the waffles too thin and be "just crust with air in the middle". So use just 2oz the first time you make this, then you can add a little more later if desired.
5. Spoon about 1/4 cup batter to each side of the waffle iron. This will puff up a lot, so be sure you dont have too much on or it will run off the sides. (If it does, just scoop out for another batch)
6. Cook for 3-5 min (depending on your iron.) Should make 3-4 normal size waffles, depending on how much water you added. Serve either plain with a spray of "I Can't Believe Its Not Butter" or with Walden Farms or other sugar-free/ low-no carb syrup. (I ate mine plain.)

Reminder. If waffle is “just crust and air” its not the way it should be.
1) Use the amount of water specified (2 oz... 50ml) 2) Make sure waffle iron is not too high 3) Use a smaller scoop then you think you need when adding the batter. It WILL puff up and spill over if you put too much on. 4) Let the batter set for about 5 min to allow time for the baking powder/soda to react Then you should be successful every time.

Recipe is from Ideal Protein - Lohja, Finland

Vanilla Rice Pudding

1 Cup grated cauliflower

1 cup Silk Almond Milk

1 tsp Cinnamon

1 tsp Nutmeg

¼ Cup Splenda or Stevia

1 packet Ideal Protein Vanilla Pudding

1 oz water

Directions:

Grate Cauliflower and set aside.  In small pot bring ½ Cup Almond milk to boil.  Add Cauliflower, cinnamon, nutmeg and sweetener to Almond milk in pot. Stir mixture until spices are evenly distributed.  Stirring occasionally, cook on medium for 5 minutes or until liquid has dissipated.  You should be left with a cauliflower mixture that has thickened to a medium consistency.  Remove from stove top and place in a bowl.

Add 1 oz water and the remaining 4 oz’s of Almond milk to Ideal Protein shaker.  Add Vanilla pudding packet and mix.  Pour Vanilla pudding over the top of the Rice mixture and stir.  Sprinkle Cinnamon on top for presentation.  Serve warm or chilled.