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Pumpkin Protein Desserts!

Fudge, Bark, Ice Cream & Cake!

by SaraSolomon - April 14th, 2015
5

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Pumpkin Pie Fudge


Nutritional Facts

Serving Size: 1 Serving

  • Calories: 221

  • Protein: 15.4 grams

  • Carbs: 15.4 grams

  • Fat: 12.4 grams

Cooking Instructions


Ingredients:

  • 1 TBSP canned pumpkin (not pumpkin pie mix!)

  • 1 TBSP coconut butter

  • 1/2 scoop BSN Syntha-6 Whey (Cinnamon Bun Flavour)

  • 1 TBSP low fat cottage cheese

  • Pinch of cinnamon

  • Double pinch of nutmeg

  • 1 TBSP Walden Farms Calorie Free/Sugar Free Pancake Syrup

Directions:

  1. Mix the ingredients by hand in a bowl.

  2. Line a small dish with plastic wrap.

  3. Pour the mixture into the dish. Mold it into a rectangular prism shape.

  4. Place in the freezer for 20-30 minutes.

  5. Once set, remove from freezer. I cut mine into 12 cubes.

  6. Eat it all and enjoy!

Chocolate Pumpkin Bark


Nutritional Facts

Serving Size: 1 Serving

  • Calories: 252

  • Protein: 20.1 grams

  • Carbs: 5.4 grams

  • Fat: 16 grams

Cooking Instructions


Ingredients:

  • 1 TBSP Extra Virgin Coconut Oil

  • BSN ISOBURN Whey (Chocolate)

  • 1 TSP Canned Pumpkin

  • 1 TSP Walden Farms Calorie Free/Sugar Free Pancake Syrup

Directions:

  1. In a small bowl, mix coconut oil and BSN ISOBURN.

  2. Spread the mixture thinly on a plate covered in plastic wrap. Don't worry about being neat and tidy.

  3. In another small dish, mix canned pumpkin and Pancake syrup. Layer this on top of the chocolate base. Add swirls for decoration.

  4. Place in the freezer for 10-20 minutes. It sets quickly.

  5. Once it's set, break the bark into pieces. Eat immediately before it melts, or store the rest in the freezer for later!

  6. Enjoy!Image title

2-Minute Pumpkin Mug Cake


Nutritional Facts

Serving Size: 1 Serving

  • Calories: 230

  • Protein: 24.6 grams

  • Carbs: 19.8 grams

  • Fat: 7.1 grams

Cooking Instructions


Ingredients:

  • 1 TBSP egg whites

  • 1 TBSP canned pumpkin

  • 1 TBSP ground flaxseed meal

  • 1/2 scoop Syntha-6 Whey (Cinnamon Bun Flavour).

  • 1 TBSP nonfat plain Greek Yogurt

  • 1 TBSP Walden Farms Calorie Free/Sugar Free Pancake Syrup

  • Pinch of cinnamon

  • Double pinch of nutmeg

  • Pinch of Baking Powder

  • 2 TBSP Nonfat Plain Greek Yogurt

  • 1/4 scoop BSN Syntha-6 Whey (Cinnamon Bun Flavour)

  • 1 tsp Walden Farms Calorie Free/Sugar Free Pancake Syrup

Directions:

  1. Mix the first nine ingredients by hand in a bowl.

  2. Spray a mug with non-stick cooking spray (Pam). Pour the mixture into the mug.

  3. Microwave for 2 minutes. It may require less or more time, depending on your microwave. Periodically check it.

  4. Next make the cream cheese icing by Mixing by hand in a small dish the last three ingredients.

  5. I couldn't wait for it to cool before eating. Just don't burn your mouth off!

  6. Eat it all and enjoy!

Pumpkin Pie Blizzard


Nutritional Facts

Serving Size: 1 Serving

  • Calories: 232

  • Protein: 19.2 grams

  • Carbs: 22.7 grams

  • Fat: 8.4 grams

Cooking Instructions


Ingredients:

  • 4 TBSP of canned pumpkin

  • 1 & 1/4 cup of unsweetened vanilla almond milk

  • 3/4 scoop of BSN Syntha-6 Whey (Cinnamon Bun Flavour)

  • 2 TBSP Walden Farms Calorie Free Pancake Syrup

  • 2 TBSP of GG Bran Scandinavian Fibre Sprinkles (Note: these are not gluten-free)

  • 1/8 tsp nutmeg

  • 1/8 tsp pumpkin pie spice

Directions:

  1. Place all ingredients into a blender (I used the tall 16 oz Magic Bullet cup).

  2. Pour this mixture into your ice cream machine for 10-15 minutes.

  3. Enjoy!


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