Eat Like a Fat Kid Without Getting Fat!!

I want to share a little secret with you….

One that you may find very hard to believe…

I freakin love desert!!!

I mean really, what’s not to love right? At least while you’re eating it anyway…Then what happens? Guilt, regret, storage of grotesque body fat, bloating, love handles, cellulite, increased risk of diabetes, excess water retention…That’s enough for now I think.

What if there was a way to enjoy eating desert, without all the previously listed down sides? You’re in luck. Because just like any problem one can face in life, there are often many solutions toward resolving it!
Check out my favorite Guilt Free Protein Packed deserts from BodyBuilding.com that I’ve modified to make cleaner and higher in protein! Guaranteed to satisfy that insatiable sweet tooth, while keeping you fit, sexy, and on track with your goals in the process!

Ingredients
  • 1 box yellow cake mix
  • 4 scoops of Pro Grade Weight Loss Whey Vanilla Graham Cracker (or comparable)
  • 1 cup canned juice-packed crushed pineapple
  • 1/4 cup apple sauce
  • 12 tbsp egg whites
  • 1 tsp pure vanilla extract
  • 1 tsp pure almond extract
  • 1 cup water
Frosting
  • 3/4 low fat cream cheese
  • 3/4 cup of granulated brown sugar
  • 4 tbsp sugar free caramel sauce

Directions

  1. Preheat the oven to 350 degrees F.
  2. Line a 12-cupcake pan with paper liners.
  3. For the cake: Mix together water, cake mix, pineapple, apple sauce, egg whites, and extracts.
  4. Divide the batter evenly among the cupcake liners, filling each about half way full.
  5. Bake 20-25 minutes at 350 degrees, or until you can stick a toothpick in the center, and pull it out clean.
  6. Let cupcakes cool completely. While letting the cupcakes cool, make the frosting.
  7. For the frosting: Combine the cream cheese, brown sugar, and sugar-free caramel sauce in a large bowl.
  8. Beat with an electric mixer until stiff peaks form, and then transfer into a pastry bag (or Ziplock bag) fitted with a wide tip. You can also spread with a knife, but it’s not as easy to measure.
  9. Apply 1-2 tablespoons of frosting onto each cupcake. If the frosting is runny, chill in the refrigerator for 10 to 15 minutes to stiffen.

Ingredients
  • 16 oz 0% or 2% Greek yogurt
  • 1 scoop Pro Grade Weight Loss Whey Vanilla Graham Protein (or any whey vanilla and add 3/4 cup crushed graham)
  • 1 teaspoon pure vanilla extract (or 1/2 vanilla bean, scraped)
  • 2 cups fresh berries (blueberries, raspberries,blackberries, strawberries, etc.)
  • 3 tablespoons granulated sugar
  • 3 tablespoons Stevia
  • 2 teaspoons fresh lemon juice
  • 1/2 cup granola
  • 1/2 cup Sugar Free Maple syrup
Directions
  1. Mix together the granulated sugar and 1 tablespoon of Stevia, then set aside.
  2. Thoroughly mix together the yogurt, protein, maple syrup and vanilla in a medium bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  3. Put the berries in a small bowl. Add 1 tablespoon of Stevia and lemon juice. Let sit for five minutes, and then divide the mixture among six ramekins.
  4. Sprinkle the granola evenly over the berries, and then top with the protein yogurt, filling to the top of the ramekins. Smooth with a mini-spatula or butter knife.
  5. Place in the freezer for 5-10 minutes. You still want the top of the mixture to be somewhat sticky. Do not let the yogurt freeze.
  6. Remove ramekins from the freezer and sprinkle the sugar-Stevia mix over each ramekin. Using a kitchen blowtorch, caramelize the sugar by slowly sweeping the flame back and forth over the surface of the yogurt. Let the sugar harden and settle for about 2 minutes.
  7. Serve!
Ingredients

2 scoops of Cookies and Cream Whey protein.
1/2 cup all-natural peanut butter
4 packets of Stevia
1/4 cup almond Milk
1 tsp vanilla extract
1 (8-ounce) package 1/3 fat free cream cheese
1 (8-ounce) tub low fat whipped topping
1 cookie pie crust (recommended: Oreo)
Ice cream topping (recommended: Magic Shell)

Directions
  1. In large bowl combine all the ingredients, except the cookie crust and whipped topping.
  2. Blend with a hand mixer.
  3. Gently fold in whipped topping.
  4. Pour into crust and freeze for 2 hours.
  5. Once frozen, drizzle with ice cream topping, and re-freeze for 20 minutes.
  6. Thaw slightly before serving. This pie is very rich, so thin slices are advised.