Desserts

DOUBLE CHOCOLATE CHIP MUFFINS

Ingredients:

1 pkg IP dark chocolate pudding mix

1 pkg IP chocolate chip pancake mix

1 tsp. baking powder

1 tsp. Splenda

1/3 C. liquid egg whites

2 tsp. extra light olive oil

4 T. water

Directions:

Preheat oven to 350.

In a bowl, mix together the chocolate pudding mix, chocolate chip pancake mix, baking powder and Splenda. Mix well to distribute baking powder throughout the mix.

Add liquid egg whites, extra light olive oil and water.  Stir to mix.

Spray a mini muffin tin with cooking spray, spoon batter into muffin tin making 12 muffins.

Bake 10 minutes.

Chocolate Mug Cake

1 pkg chocolate drink mix (can also try with other drink mixes such as Van and Cap.)

1 egg white

1 tsp baking powder (however in Wyoming drop to ¾ tsp)

1 TBSP Olive oil or Grapeseed Oil

1 tsp Splenda (or other sweetener not regular sugar to taste)

Splash of Vanilla

Directions:

Place drink mix in big mug, and 2-3oz of water adding more as needed to bring to a cake like constancy, add other ingredients, mix well.  Put in microwave for 3 minutes on 50% power.  It will over expand the mug most of the time.

Cookie Recipe

(More like brownie)

1 Pkg of Chocolate Drink mix or other flavors

2 egg white

1 tsp baking powder (lessen in high altitude)

1 TBSP Olive or Grapeseed oil

1 tsp sweetener

Splash of Vanilla or another flavor choice

2oz water

Mix Drink mix, powder, sweetener mix well then and oil, egg, extract, water and mix well, bake for 12-15 minutes at 350 degrees.

Strawberry Cheesecake Chocolate Chip Muffins

Ingredients:

1 pkg IP vanilla pudding mix

1 pkg IP Mug Cake

1 tsp. baking powder

1 tsp. Splenda

1/3 C. liquid egg whites (or you can use 1 whole egg and mix in an ounce of water

2 tsp. sugar free cream cheese extract (or 1 tsp. vanilla extract + 1 tsp. olive oil)

3 T. WF Strawberry Syrup

Directions: Preheat oven to 350.

In a bowl, mix pudding, mug cake, baking powder and Splenda mix well, then add egg whites, extract, and syrup mix well. 

Bake 8-15 minutes depending on pan, golden brown on top and toothpick will come out clean.

“Faux” cinnamon Baked Apples

Ingredients:

Zucchini

WF apple butter

WF caramel syrup

Allspice

Cinnamon

Or apple pie spice

Lemon juice

Cut zucchini, (can cut anyway you like) in a large bowl add zucchini, lemon juice, apple butter, allspice cinnamon and mix well.  Spread out on parchment paper on a baking sheet, bake at 350 degrees for at least 30 minutes till tender.  Sprinkle with more cinnamon and either dip or drizzle with caramel.

Rhubarb Crisp

2 cups frozen rhubarb (or fresh if in season)

½ tsp cinnamon

1 tsp vanilla

2 Pkg stevia in raw (or Splenda)

1 Pkg IP Maple Oatmeal

1oz Soda Water

I can’t believe it’s not butter spray or parkay spray

Pinch of salt

Heat rhubarb in medium pan over medium heat, stirring frequently.  Cook until tender.  Add cinnamon, vanilla, and salt in while still cooking.  Add stevia (Splenda) into the mixture when it is about done cooking and stir completely.

Preheat oven to 400

Pour rhubarb mix into a pan, take the oatmeal and 1 tsp baking soda add 1/2 oz of water to start, you want the mixture to be damp but not wet.  Sprinkle over rhubarb and bake for 20-30 minutes

Chocolate Zucchini Cookies

1 pkg IP Crispy Cereal

1 pkg IP Chocolate drink mix

2 egg whites

1 tsp baking powder

1 ½ tsp oil

2 tsp of sweetener

Dash of cinnamon

Dash of sea salt

1 tsp vanilla

2 cups shredded zucchini

 Preheat oven to 350

After zucchini is shredded microwave for 30 seconds to a 1 minute to bring the extra water to the top, remove from microwave a in a dish towel press the water out.  Crush the cereal, mix with drink mix, powder, sweetener, cinnamon, salt mix well, then add eggs, oil, vanilla and zucchini mix well.   

½ of what these makes is a serving, bake for 8-15 minutes depending on pan.

               

Ideal Protein Chocolate Lava Cake

1 pkg IP chocolate drink powder

2 egg whites

1/8 tsp baking soda

1/2 tsp baking powder

2 TBSP Walden Farm chocolate peanut butter Walden Farm chocolate syrup

Mix drink, soda, powder, then add eggs these should be beaten a little before added. Pour 1/2 into a baking dish, place WF chocolate peanut butter on center then cover with remaining half of batter. Bake at 350F for 15 minutes

FROSTED CHOCOLATE CAKE Phase 1-4

Pre-heat Oven to 350°F Lightly grease a Mini-Loaf Pan w/Olive Oil Set aside 1 packet of IP Chocolate Drink Mix for frosting Mix all remaining dry ingredients in bowl Beat eggs in separate bowl and then add Milk, Oil & Vanilla Add dry ingredients to the bowl w/the wet ingredients and mix well Spoon batter into the prepared pan with a lightly greased (olive oil) spatula and spread evenly Bake for 10-15 minutes (I bake mine for 11 minutes) While cake is baking, empty the remaining IP Chocolate Drink Mix into a bowl. Add just enough water to make it the consistency of frosting. Once cake is done, you can spread your frosting on the cake immediately. (It won't melt!) Enjoy your warm Frosted Chocolate Cake!!

INGREDIENTS:

2 packets IP Chocolate Drink Mix

1 packet IP Dark Chocolate Drink

Mix 2 tsp Unsweetened Cocoa**

1 tsp Baking Powder

1/4 tsp Salt

4 Tbsp. (2oz) Non-Fat Milk

1 Tbsp. Olive Oil or Grapeseed Oil

1 Whole Egg + 1 Egg White     

1/2 tsp Vanilla Extract

Basic Frosting Recipe:

4oz of water (or 3oz water and 2 Tbsp. of Walden Farms sugar free syrup, flavor of choice)

2Tbsp WF Dip (caramel, chocolate, marshmallow, strawberry) or Peanut Butter

1 Packet of IP pudding

Blend water, Syrup and dip and protein powder blend again, Refrigerate overnight and its ready.

Ice Cream with Brownie Mix-In

1 packet vanilla drink mixes prepared
1 T. water
4-6 ice cubes
1 brownie cut up into pieces
Directions:
Mix all ingredients together in a blender and freeze.  Should be ready in 1-2 hours.

You can also make the ice cream out of any of the drinks, and take ½ brownie put ½ the ice cream on top dribble in warm chocolate syrup and enjoy.

One-Bite Brownie

 Ingredients:

2 egg whites

1 Pkg IP Pudding (any flavor)

1 tsp Vanilla (or your favorite Walden Farms Sugar-Free Syrup)

2oz water

Preparation

Whisk together egg whites, vanilla and water, then add the pudding mix well, bake at 350 degrees for 12-15 minutes.

Creamy Chocolate Fudge sickles

Pudding mix

Drink mix

Prepare the drink mix according to directions, then add the pudding mix split into two freezes and enjoy.  Can also just add pudding mix to pre-made drink.

Dreamsicle (Phase 1-4)

Equivalent to 2 Ideal Protein foods
Ingredients:
- 1 Ideal Protein Peach Mango Drink
- 1 Ideal Protein Vanilla Pudding
- Water and ice

Directions:
Pour 10-16 of cold water in a blender add peach mango drink, and
Protein packets, ice and blend until frothy and thick. Pour into popsicle molds and freeze. Makes
a delicious summer treat!

Chocolate Cake:

1 crispy Rice Cereal or pancake mix

1 Chocolate Pudding

3/4 tsp Baking Powder

2 egg whites (1/3 cup liquid egg whites)

2 tsp oil (olive or Grapeseed)

1 tsp vanilla

2 or 3 Tbsp. Water

Crush cereal if using, add pudding, and baking powder.  Then add eggs oil, vanilla and water mix well.

Pre-heat oven to 350

Bake for 8-15 minute depending on what pan you use.  You can also sub other puddings to make different cakes.

Chocolate Coconut Zucchini Muffins

1 pkg crispy cereal

1 pkg chocolate pudding mix

2 egg whites 1/3 cup

1 tsp baking powder

1 ½ tsp olive or grape seed

2 tsp Walden Farms Chocolate Syrup

1 pack of Splenda or stevia

1 tsp coconut extract

pinch cinnamon

pinch of sea salt

Preheat oven to 350.  After zucchini is shredded microwave for 30 seconds to a 1 minute to bring the extra water to the top, remove from microwave a in a dish towel press the water out, Crush cereal, add pudding powder, sweetener, cinnamon and salt.  Then add eggs, oil, extract and syrup.  Bake for 8-15 minutes depending on pan.

Mango Sunrise

1 pkg Raspberry Gelatin

1 pkg Peach Mango Drink

Heat water and make gelatin, add more water for the mango drink.  Put into bowls and put in fridge.  Will separate into 3 colors and serve

Chocolate Pudding Rolls

1 pkg chocolate pancake mix

1 pkg pudding (your choice flavor)

Cook pancake according to directions for a think crepe.  Mix pudding of your choice and spread layer over pancake.  Then roll up like a jelly roll.  Can enjoy right away or wrap up in saran wrap and refrigerate until ready to serve.  Makes to IP Servings

Chocolate Raspberry poke cake

Make the IP chocolate cake once baked poke holes in the cake and make raspberry jelly, don’t let set pour over cake place in fridge and let set.  ½ is a serving.

Vanilla Cappuccino Dessert

1 pkg vanilla pudding

1 pkg cappuccino drink mix or premade

Make vanilla pudding, then add cappuccino and enjoy, this does not save well try to have with an IP friend.

Pumpkin Cake

2 pkg crispy cereal

2 pkg vanilla drink mix

4 egg whites (2/3 cup liquid egg)

1 cup water

2 tsp baking powder

4 tsp olive oil

1 TBLS Torani sugar free pumpkin pie syrup

1 tsp pumpkin pie Spice

Pre-heat oven to 350

Combine all ingredients in a bowl and well.  Baking powder last as it will thicken the mix.  Place batter in pan that is sprayed in one of the PAM

Place in oven and cook for 12-20 minutes depends on the pan you use.

Will make 5 IP servings going this way

Oatmeal Zucchini Muffins

1 package of Ideal Protein Maple Oatmeal
1 egg – beaten
1/2 tsp baking powder
Pinch of salt
1 tsp of Stevia or Splenda
1-1/2 tsp cinnamon
1/2-3/4 of small zucchini finely grated (squeeze out excess juice) 2-3 oz water
preheat oven to 385

Beat the egg in a bowl. Add Maple Oatmeal, baking powder, salt, Stevia, cinnamon, and zucchini. Mix and gradually add water until you have a good batter. Bake for 20 minutes. Makes 3 regular muffins or 12-bite size. 

Oatmeal cookies phase 3&4

1 Ideal Protein oatmeal packet
1 Ideal Protein butterscotch or chocolate pudding packet
1/8 cup rolled oats
1/4 teaspoon sea salt
1 teaspoon Splenda or Stevia
a sprinkle of cinnamon, to taste
1 teaspoon baking powder
1 egg white

1 teaspoon vanilla extract
Just enough water for cookie dough texture

 Combine dry ingredients, then add the last 3 liquid ingredients to reach a cookie dough texture. Spray cookie sheet lightly with Pam olive oil spray and place 10 cookies on sheet. Bake at 325°F for 6-9 minutes or until desired degree of moisture. Test center of cookie with toothpick to see if baked.

Key Lime Tarts

5 to 6 packets of True Lime flavoring

1 tsp Splenda (can use more)

1 packet of IP Vanilla Pudding

1 packet of IP Maple Oatmeal

1 egg white

Mini-muffin baking tin

Non-stick spray  

Filling:  In 3 oz water place lime flavoring allowing it to dissolve, place pudding mix in and mix well till no lumps. 

Crust:  Pre-heat oven 350 degrees F.  Take oatmeal egg whites and water mixing well, the dough should be able to form balls.  In a muffin tin that has been sprayed with PAM place balls at the bottom and push down then and bake for 5 minutes, take out of pans or leave in to cool, once cool add filling and place in fridge to set up.

Chocolate Peppermint Bark

Ingredients:

1 IP chocolate drink

6oz of water

1 TBSP Sugar free peppermint syrup

1 TBSP WF sugar-free chocolate syrup

This recipe can be changed to different flavor likings.  Salted Caramel, Pumpkin spice, and even chipotle

Place drink mix water and the two syrups in a shaker mix well pour out on wax paper place in freezer for 30-45 minutes until set up.

Baked Zucchini Apple Spice 

Ingredients:
1 large zucchini (Cut into circles, then cut in half to make thin apple slices)
1/4 cup lemon juice
1 pinch salt
1 full droplet of Stevia Clear or two packets of Stevia.
1 tsp or more Apple Pie Spice
1 tsp vanilla extract

Directions:
Cut zucchini place in bowl with lemon juice and cook in a frying pan till tender but not limp.  Then add salt, sweetener, pie spice, extract.
cook and enjoy.

Chocolate Bark:

Ingredients:

IP Chocolate Pudding (able to sub other puddings)

1 TBSP instant coffee

2 tsp Splenda or stevia

8 oz of water (depending on consistency, it could be less)

Shake and pour onto wax paper freeze for 30-45 minutes till set up.

Chocolate Pudding Puffs

Ingredients:

1 pkt IP chocolate pudding mix

2 drops vanilla or almond extract

2 egg whites

½ tsp baking powder

2 TBSP WF chocolate syrup

2TBSP WF Marshmallow topping

Directions:

In a small bowl add egg whites and extract and whisk till light and fluffy.  In a different small bowl combine pudding and powder.  Once that is done combine dry mix with the eggs and the extract mixture.  Bake in a non-stick muffin pan at 350 for 15-18 minutes.  Take out of oven cut into the top and pour chocolate marshmallow mix in.

IP Cupcake Pops

1 pkt IP crispy Cereal Crushed

1 pkt IP vanilla drink or chocolate drink mix

½ tsp baking powder

½ tsp baking soda

2-4 pkts Splenda

3 to 4oz of water (this will depend if you add a flavoring of some sort).

Mix the cereal, drink, Splenda, baking powder, and baking soda together. Then add water and bake at 350 degrees till golden brown.  Allow to cool.

Frosting:

1 pkt of pudding and 4 oz of water, mix well allow to chili and dip the cake pops into the pudding. You can add extracts or use vanilla pudding for different frosting taste.

Pumpkin Pie Biscuits

Ingredients:

1 IP Serving 1 packet IP Maple Oatmeal or Pancake 
1 packet IP Butterscotch Pudding 
2-ounce water 
2 eggs
1-2 tsp. Pumpkin Pie Spice to taste
IP Maple syrup

Directions:

Preheat oven to 350 degrees. Mix oatmeal or pancake mix with pudding and ½ tsp baking powder, and spice to taste then add water and eggs mix well and bake for 10-15 minutes till a toothpick comes out clear.  Remove from pan right away and drizzle IP maple syrup over them.

VERY VANILLA FROSTING

INGREDIENTS:

1/3 c. Walden Farms Marshmallow Dip

2 T.  IP Vanilla Pudding Mix (dry) – (I have one open packet to use for flavoring in other IP recipes and frostings.)

1 tsp. vanilla extract

Store in refrigerator until cake is completely cooled.

Mix well place over cupcakes and serve

RED VELVET COOKIES

Ingredients:

1 IP milk chocolate pudding mix

1 IP chocolate chip pancake mix

1 tsp. baking powder

4 tsp. Splenda

4 T. Liquid Egg Whites

2 tsp. extra light olive oil

¼ Cup Water

2 tsp. sugar free red velvet emulsion (extract)

Directions:

Preheat oven to 350 degrees.

In a bowl combine pudding mix, pance mix, baking powder, splenda mix well.  In another bowl mix white, oil, water and emulsion and mix well.  Combine the two bowls mix well.

 Place in pan of choice and cook 7-145 minutes depending on what size pan you use.

CHOCOLATE MINT LAVA LOAF

Ingredients:

1 IP Dark Chocolate Pudding Mix

1 IP Crispy Cereal mix

2 tsp. baking powder

1 packet Stevia

1/3 C. liquid egg whites

¼ C water

2 tsp. olive oil

1 T. WF Chocolate Syrup

1 IP Chocolate mint bar (cubed)

Directions:

Preheat oven to 350 degrees.

In a medium mixing bowl, mix the pudding, cereal, baking powder and Stevia.  Add the egg whites, water, olive oil, syrup mix well.  Mix in cubed chocolate mint bar.

Use a mini loaf pan or large cupcake pan, spray with PAM and makes 3 loafs.  Bake 15-20 minutes till toothpick comes out clean.

CHOCOLATE COOKIES

Ingredients:

1 IP Chocolate Drink mix

1 tsp. baking powder

1 tsp. Splenda

3 T. liquid egg whites

2 tsp. olive oil

Directions:

Preheat oven to 350 degrees.

Mix drink mix powder and Splenda together then add egg whites and oil mixing well.  Place on baking sheet and bake 10-12 minutes.

RED VELVET CUPCAKES

Ingredients:

1 IP milk chocolate pudding mix

1 IP chocolate chip pancake mix (or regular pancake mix)

1 tsp. baking powder

1 tsp. Splenda

1/3 C. liquid egg whites

1 tsp. olive oil

Just shy of ¼ C water

1 tsp. red velvet emulsion

Directions:

Preheat oven to 350.

In a bowl combine pudding mix, pancake mix, powder and Splenda together mixing well, then add, eggs, oil, water, emulsion and mix well.  Bake for 10-15 minutes cool and enjoy.

BANANA APPLE OATMEAL MUFFINS

Ingredients:

1 IP banana pudding mix (dry)

1 IP apple oatmeal mix (dry)

2 tsp. baking powder

½ tsp. Butter or Vanilla extract or both

2 egg whites (or 1/3 C. liquid egg white substitution)

1 tsp olive oil

2 T. Walden Farms Apple Butter spread (or maple syrup or caramel dip)

1/4 C. IP Vanilla Pre-made drink

Directions:

Preheat oven to 350 degrees.

In a bowl combine pudding, oatmeal, baking powder mix well.  Place WF apple butter in microwave for 15-30 seconds till it is soft then add egg whites, drink, oil mix well then add to pudding mix and mix well.  If you use the already liquid WF ingredients they do not need to be heated

Bake 15-20 minutes less if you use mini cupcake pans.

Lemon Chocolate Wafer Bread

Ingredients:

1 IP vanilla pudding mix (dry)

1 IP crispy cereal crushed

2 tsp. baking powder

¼ tsp. Stevia

Pinch of IP salt

1/3 C. liquid egg whites

½ tsp. lemon extract

1 TBSP and 1 tsp. olive oil

¼ C. vanilla pre-made drink mix

1 IP lemon wafer bar pack (2 squares)

Cooking spray

Directions:

Combine pudding, cereal, powder, stevia and salt mix well.  Add eggs, extract, oil and drink mix, mix well.  Chunk wafers best as possible add to batter mix well.  3 mini loaf pans or 3 large cupcakes, bake 20-25 minutes at 350 degrees.  You can also use other extracts and wafer flavors to change it up.

CAPPUCCINO CRISPIES

Ingredients:

1 cappuccino drink mix (dry)

1 tsp. baking powder

1 tsp. Splenda

3 T. liquid egg whites

2 tsp. or grapeseed or olive oil

Directions:

Preheat oven to 350 degrees.

In a medium bowl, mix cappuccino mix, baking powder, Splenda until blended well. Once blended well add the eggs and oil and stir until blended. Mix will be thick, and you can make 4-6 cookies or even one big cookie if you choose to.  Bake for 10-12 minutes, cool and serve. 

CHOCOLATE PEANUT BUTTER CUP WAFFLES

Ingredients:

1 milk chocolate pudding mix (dry)

1 tsp. baking powder

2 T. liquid egg whites

2 T. Walden Farms peanut butter

3 T. water

Directions:

In a bowl combine pudding mix, powder mix well, add egg whites, water, a peanut butter mixes well.  Follow waffle iron instructions.

PEANUT MAPLE SYRUP

 2 T. WF maple syrup, 1 tsp. WF peanut butter, 1/4 tsp. vanilla extract - heat 15 seconds in micro; stir. Pour over waffles.

CHOCOLATE PEANUT BUTTER MUFFINS

Ingredients:

1 IP chocolate pudding mix

1 IP chocolate chip pancake mix or regular pancake mix

1 tsp. baking powder

1/3 C. liquid egg whites

1 tsp. olive oil

1 tsp. Peanut butter emulsion or vanilla extract

1 T. water

1 T. WF peanut butter

1 T. WF chocolate syrup

1 IP peanut butter protein bar

Directions: Preheat oven to 350 degrees. Cut Bar up and set aside.  In a medium sized bowl combine pudding, pancake mix, baking powder, then add, egg whites, oil, extract, water, WF peanut butter, WF chocolate syrup and mix well.  This is a thicker batter, place in cupcake tins or mini loaf pans cook 9-15 minutes depending on pan, till toothpick comes out clean.

DOUBLE CHOCOLATE CHIP ZUCCHINI WAFFLES

Ingredients:

1 IP milk or dark chocolate pudding mix (dry)

1 IP chocolate chip pancake mix (dry)

¼ tsp. baking powder

¼ C. liquid egg whites

2 T. WF chocolate syrup

3 T. water

¼ tsp. vanilla extract

1/3 C. shredded zucchini

Cooking spray

Directions: Shred zucchini and microwave for 30 seconds place between paper towels and push excess moisture out.

In a medium sized bowl combine pudding, pancake, and baking powder the combine egg whites, WF chocolate syrup, water, extract and mix well once mixed well add zucchini.

Spray heated waffle iron with Pam before adding waffle batter, bake according to manufacturer directions.

TOASTED MARSHMALLOW BROWNIE BRITTLE

with COCONUT CREAM DIP

Ingredients:

1 IP chocolate drink mix

1 IP crispy cereal, crushed

2 tsp. Splenda

¼ tsp baking powder

2 tsp. olive oil or grapeseed oil

3 T. water

3 T. sugar free Toasted Marshmallow coffee syrup

Directions:

Preheat oven to 350.

In a medium bowl combine drink mix, cereal, Splenda, baking powder well then add oil, water and syrup in and mix well.

Take parchment paper line a baking sheet and spread batter out.

Bake 15 minutes and flip to back for another 3-5 minutes.

VERY VANILLA IP BIRTHDAY CAKE

CAKE INGREDIENTS:

2 – IP Vanilla Pudding Mix (dry)

2 – IP Crispy Cereal (dry) crushed

1 T. Baking powder

2 Packets Stevia (approx. 1 tsp.) or Splenda your choice

1/8 tsp sea Salt

2/3 C. Egg whites

2 T. water

1 T. + 1 tsp. Olive oil

1 T. Sugar Free Vanilla Coffee Syrup

1 TBSP water and 2 ½ tsp vanilla extract

DIRECTIONS: Preheat oven to 350 degrees.   In a bowl combine pudding, cereal, powder, sweetener, and salt mix well then add eggs, water, oil syrup and extract mixture.  Mix well then pour into a baking pan that has been sprayed with PAM, such as cupcake pans or mini loaf pans.  Bake 8-18 minutes depending on the pan you chose to use.

VERY VANILLA FROSTING

INGREDIENTS:

1/3 c. Walden Farms Marshmallow Dip

2 T.  IP Vanilla Pudding Mix (dry)

1 tsp. vanilla extract

DIRECTIONS:

Place marshmallow dip, pudding mix and extract into small bowl and blend well. 

RED VELVET CHOCOLATE CHIP CANNOLI

Cream Cheese filling

Ingredients:

2 T. Walden Farms Marshmallow Dip

2 tsp. sugar free cream cheese extract

2 tsp. IP vanilla pudding mix (dry)

Directions:

Combine Marshmallow dip, extract, pudding mix and place in fridge to set up.

Red Velvet Chocolate Chip Cannoli

Ingredients:

1 IP chocolate chip pancake mix

½ tsp. baking powder

4 T. liquid egg white substitute

1 T. water

1 tsp. red velvet emulsion

Directions:  In a bowl combine pancake mix, baking powder, mix well then add egg whites, water and emulsion mix well. Get pan out and start heating once mix is made preheat and make pancakes.  Fill will cream cheese chill and serve.

CARAMEL FRIED APPLES

Ingredients:

2 C. Chayote squash, peeled and cut into small cubes

1 tsp olive oil

1 ½ T. Splenda

2 T. water

½ tsp. lemon juice

½ tsp. cinnamon

1 T. WF caramel dip (or syrup)

1 T. WF apple butter

Directions: Cut Chayote, in a frying pan heat oil place squash in oil and cook till brown and soft

Add water cover and simmer for 5 minutes, remove from heat and place in fridge till ready to use.  Mix Splenda lemon juice cinnamon dip and apple butter and mix in with squash and enjoy.

RHUBARB DUMP CAKE

Ingredients:

2/3 C. Strawberry Rhubarb Compote make first

STRAWBERRY RHUBARB COMPOTE

Ingredients:

3 C. fresh or frozen rhubarb, thawed (cut into 1” chunks)

2 T. WF strawberry syrup

1 T. IP maple syrup

1 tsp. lemon juice

¼ tsp. cinnamon

½ tsp. vanilla extract

Directions:

In a small to medium sauce pan combine rhubarb, syrups, lemon juice, cinnamon and extract mix well.  On a medium low heat bring to a bowl stirring constantly, turn down to a low heat and simmer for 10 minutes.

Remove from heat and cool.

Then make:

1 IP vanilla pudding mix (dry)

1 IP crispy cereal (dry), crushed

2 tsp. baking powder

1 tsp. sugar free sweetener, granular

½ tsp. cinnamon

1/3 C. liquid egg whites

1 T. water

2 tsp. olive oil

1 ½ tsp. sugar free vanilla coffee syrup

1 T. IP vanilla pre-made drink (this can be changed to 3/4tsp water and ¼ tsp more vanilla extract.

½ tsp. vanilla extract

Cooking spray

Directions:  Preheat oven to 350 degrees, in a medium mixing bowl combine, vanilla pudding, crispy cereal, baking powder, Splenda, cinnamon mix well.  Then add egg whites, water, oil, syrup, extracts and water mix well.   In a pie pan place this mixture into the pan after it has been sprayed with PAM then place the rhubarb mix over the top and bake for 22-25 minutes until toothpick comes out clean.

STRAWBERRY RHUBARB COBBLER

1 packet oatmeal

Strawberry Rhubarb Compote recipe 2/3 C.

Cinnamon Maple Oatmeal cookie recipe

Bake for 15-20 minutes at 350 degrees till you poke with toothpick and it comes out clean.

STRAWBERRY RHUBARB PUDDING PARFAIT

Ingredients:

2/3 C. Stewed Strawberry Rhubarb

1 IP vanilla or butterscotch pudding mix, prepared even the premade is fine

Directions:  Make pudding, and layer the pudding with the stewed rhubarb chill for 1-2 hours and serve.

EGGNOG CRISPIES

Ingredients:

1 IP Vanilla Drink mix

1 tsp. baking powder

1 tsp. Splenda

1/8 tsp. nutmeg

3 T. liquid egg whites

2 tsp. olive oil

1/8 tsp. rum extract

Directions: Preheat oven to 350 degrees, in a medium mixing bowl combine vanilla drink mix, baking powder, Splenda, nutmeg mix well, then add egg whites, oil and extract and mix till blended well.  On a baking sheet place parchment paper and spread batter out cook 5-8 minutes till cooked well flipping half way through.

Vanilla/Raspberry yogurt

1 bottle Vanilla Almond yogurt

1 pkg raspberry jello

Heat water and make jello to package

Allow to cool to room temperature, mix in vanilla almond drink split into two containers equally and chill.

Brownies

1 pkg IP chocolate drink mix

1 pkg IP chocolate pudding
2 egg whites

1 oz of water

2 tsp olive oil

½ to 1 tsp vanilla extract
½ tsp baking soda

Directions:  Preheat oven to 350 degrees, (sometimes I will drop to 325 if I use a darker pan).  In a large bowl combine drink mix, pudding, and baking soda and mix well.  Then add egg whites, water and extract and mix well.  In either a large or a small cupcake pan pour mixture in, this will make 12 mini or 6 regulars sized cupcake (brownies).  Cook for 6 minutes (until tooth pick comes out clean)
Frosting:  2tsp WF chocolate dip, 1 tsp WF marshmallow dip and 1/8 tsp vanilla extract.  Combine and place on top of brownie and enjoy.