Lemon Bars
Ingredients
Crust
⅔ cup All Purpose Flour
¼ cup Whey Crisps, natural
3 Tbsp Powdered Sugar
½ cup Butter, softened
Filling
¾ cup Sugar
1 Tbsp All Purpose Flour
1½ tsp Lemon Peel
2 Eggs
¼ cup Lemon Juice
2 Tbsp Water
Directions
1. Combine ⅔ cup flour, ¼ cup Whey Crisps and powdered sugar. Add butter and mix until a dough is formed. Press dough into an 8-inch square pan. Bake at 350°F for 15-20 minutes (edges of the crust should be light brown).
2. Mix together sugar, 1 Tbsp flour, and lemon peel. Add eggs, lemon juice and water. Mix well. Pour over baked crust. Bake for 15 minutes or until lemon topping has set. Sprinkle with powdered sugar when cool.
Lemon Cake – No Sugar Added
Ingredients
Cake
½ cup Soft Butter
1 cup + 2 Tbsp Self-Rising Flour
¾ cup Sugar
2 Tbsp Whey Crisps Natural
⅛ tsp Salt
½ cup Water
¼ cup Milk
2 tsp Grated Lemon Peel
1 Tbsp Lemon Juice
Syrup
3 Tbsp Powdered Sugar
3 Tbsp Lemon Juice
Directions
1. Place all cake ingredients in mixer bowl and mix 1 minute at low speed. Scrape bowl. Mix 1 minute on medium speed.
2. Pour batter into greased 8½” x 4½” loaf pan.
3. Bake at 350°F for 45 minutes.
4. Remove cake from oven.
5. Combine syrup ingredients and heat mixture until warm.
6. Using a toothpick, poke holes in the surface of the cake.
7. Pour syrup over warm cake. Let cake cool completely before removing from pan.
Lemon Cake
Ingredients
Cake
½ cup Soft Butter
1 cup + 2 Tbsp Self-Rising Flour
¾ cup Sugar
2 Tbsp Whey Crisps Natural
⅛ tsp Salt
½ cup Water
¼ cup Milk
2 tsp Grated Lemon Peel
1 Tbsp Lemon Juice
Syrup
3 Tbsp Powdered Sugar
3 Tbsp Lemon Juice
Directions
1. Place all cake ingredients in mixer bowl and mix 1 minute at low speed. Scrape bowl. Mix 1 minute on medium speed.
2. Pour batter into greased 8½” x 4½” loaf pan.
3. Bake at 350°F for 45 minutes.
4. Remove cake from oven.
5. Combine syrup ingredients and heat mixture until warm.
6. Using a toothpick, poke holes in the surface of the cake.
7. Pour syrup over warm cake. Let cake cool completely before removing from pan.
Blueberry Lemon Pound Cake
Ingredients
⅓ cup Butter
¾ cup Sugar
2 Eggs
½ cup Plain Yogurt
¼ cup Lemon Juice
¾ cup Skim Milk
1¼ cup All Purpose Flour
½ cup whey crisps, natural
1 tsp Baking Powder
¾ tsp Lemon Peel
1 cup Blueberries, fresh or frozen
Directions
1. Cream together butter and sugar. Beat in eggs one at a time. Stir in yogurt and lemon juice. Mix well.
2. Combine flour, whey crisps, baking powder and lemon peel. Stir into batter alternating with the milk. Scrape bowl as needed.
3. Fold in blueberries and pour into greased loaf pan (8½” x 4½”).
4. Bake at 325°F for 60-70 minutes, or until a toothpick, tested in the center of the cake, comes out clean.
5. Let cool in pan 10 minutes, place on wire rack after removing from pan to cool completely.
Pumpkin Pound Cake
Ingredients
1 cup Almond Flour
½ cup Whey Crisps, natural unflavored
½ cup All Purpose Flour
1 tsp Baking Powder
½ tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Ginger
¼ tsp Cloves
1 cup Pumpkin, canned
1 cup Splenda®, granular
1 tsp Vanilla
5 Eggs
¼ cup Vegetable Oil
Directions
1. Mix together almond flour, Whey Crisps, all purpose flour, baking powder, cinnamon, nutmeg, ginger and cloves. Set aside.
2. Combine pumpkin and Splenda. Add vanilla, eggs and oil. Mix together well.
3. Add dry ingredients and stir together.
4. Pour batter into greased loaf pan (8½” x 4½”).
5. Bake at 300°F for 1 hour. Let cool 10 minutes in pan before removing.
6. Cool on wire rack until completely cooled.
Pumpkin Cheesecake
Ingredients
Crust
⅓ cup Soft Butter
⅓ cup Sugar
1 scoop Whey Crisps Natural, ground
2 Tbsp Water
1¼ cup Flour
Filling
¾ cup Sugar
2-8oz packages Cream Cheese
1-16oz can Pumpkin
1 tsp Cinnamon
1 tsp Cloves
1 tsp Ginger
1 tsp Nutmeg
Directions
Crust Directions:
1. Cream butter and sugar until fluffy.
2. Add ground Whey Crisps
3. Add flour and mix well.
4. Press dough into bottom and 2 inches up sides of a 9-inch springform pan.
5. Bake at 350°F for 5 minutes.
Filling Directions:
1. Blend together sugar andd cream cheese and mix at low speed for 1 minute. Scrape bowl and mix 30 seconds on medium speed.
2. Add pumpkin and spices and mix until well incorporated, scraping bowl with spatula as needed.
3. Pour filling into crust.
4. Bake at 350°F for 50 minutes or until firm.
5. Let cool before removing sides of pan.
Strawberry Cheesecake
Ingredients
Crust
1 cup Graham Cracker Crumbs
2 Tbsp Sugar
3 Tbsp Butter, melted
1 scoop, Whey Crisps Natural, ground
Filling
4 ounces Light Cream Cheese
1 Tbsp Sugar
1 pkg Sugar Free White Chocolate Pudding
⅔ cup Skim Milk
1½ cup Whipped Topping
2 cups Strawberries, sliced
Directions
1. Combine crust ingredients until well blended. Distribute evenly among 8 6-ounce custard cups (about 2-3 Tbsp per cup). Press mixture evenly into bottom and about half way up the sides of the cups.
2. Place cups on a baking sheet and bake at 350°F for 7 minutes. Let cool.
3. Beat cream cheese with sugar. Add pudding mix to cream cheese mixture with milk and mix on high speed until smooth. Stir in whipped topping. Fold in strawberries.
4. Spoon mixture into cooled cups. Cover with plastic or foil and refrigerate 4 hours. Serve with additional whipped topping and sliced strawberries, if desired.
Chocolate Protein Cake
Ingredients
1 ½ scoops chocolate flavored whey crisps
¾ scoop chocolate soy protein from Protein Factory
1 tablespoon fat free/ sugar free instant chocolate pudding mix
½ teaspoon baking soda
2 packs Splenda
Directions:
Mix in a microwave safe bowl with enough water to make a batter like consistency
(may take several tries to get it right)
Microwave for a minute or until cake like. It will rise considerably in the bowl. If it falls when you take it out, use less water next time
Topping
2 tablespoons whipped cream cheese
4 packs Splenda
Blend the Splenda and cream cheese
Cool for a bit and spread with the topping. You can use other toppings such as fat free cool whip.
This recipe is a modification of a recipe posted on: Liftforlife.com
