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Cheesecake With Sculpting Protein

VEGETARIAN

PREP: 10 MINS
CALORIES: 438 (FOR 1)

CREATES: 5

INGREDIENTS

INGREDIENTS

- 85g low-fat biscuits
- 200g tub extra-light soft cheese
- 200g tub 0% fat Greek yoghurt
- 4 tbsp caster sugar
- 30g Nutribuddy Sculpting Protein
- 2 tbsp good-quality strawberry jam
- 100g strawberries, halved

METHOD

METHOD

1. Put the biscuits in a plastic bag & bash with a rolling pin until you have chunky crumbs. Divide between 4 glasses or small
bowls.

2. Beat the soft cheese, yoghurt, sugar & Sculpting Protein together until smooth, then spoon over the crumbs and chill until you are ready to serve.

3. Stir the jam in a bowl until loose, then gently stir in the strawberries. Divide the strawberrries between the cheesecakes and
serve.

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Banana & Blueberry Muffins

VEGETARIAN

PREP: 10 MINS
COOK: 30 MINS
CALORIES: 202 (FOR 1)

MAKES: 16

INGREDIENTS

INGREDIENTS

- 300g self-raising flour
- 1 tsp baking soda
- 100g agave
- 50g porridge oats
- 2 medium bananas
- 284ml buttermilk
- 5 tbsp coconut oil
- 2 free-range egg whites
- 150g blueberries

METHOD

METHOD

1. Heat oven to 180C and line a 12-hole muffin tin with muffin cases. Tip the flour & baking soda into a bowl. Hold back 1 tbsp of agave, & mix the remainder with the flour & oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir buttermilk, oil & egg whites into the banana until combined.

2. Pour the mix into the well & stir. The mix will look lumpy & may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it another stir. Divide the mix between the muffin cases, then sprinkle the tops with the final tbsp of oats & agave. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.

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Chocolate, Chestnut & Cherry Brownies

VEGETARIAN

PREP: 20 MINS
COOK: 20 MINS
CALORIES: 82 (FOR 1)

MAKES: 50 BITE-SIZED

INGREDIENTS

INGREDIENTS

- 175g unsalted butter
- 200g dark chocolate (70% cocoa)
- 75g dried cherries
- 30g Nutribuddy Sculpting Protein
- 75g roasted chestnuts, chopped
- 75g cocoa powder, sifted
- 100g plain flour, sifted
- 1 tsp baking powder
- 300g golden caster sugar
- 4 free-range eggs
- Icing sugar, for dusting

METHOD

METHOD

1. Preheat the oven to 180°C. Line a baking tin with greaseproof paper. In a bowl over a pan of simmering water, melt the chocolate. Stir in cherries & chestnuts then remove from heat. In a separate bowl, mix the cocoa powder, flour, baking powder, Sculpting Protein & caster sugar. Add this to your melted chocolate mix then stir until it’s combined well. Beat your eggs then mix these in, too.

2. Pour brownie mix into baking tin, & put in oven for around 15-20 mins. The brownie should be springy on the outside but gooey in the middle. Allow them to cool in the tray for 30 minutes, then put them on a chopping board & cut into 3cm squares. Put them on plates & dust with icing sugar.

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Flapjacks With Sculpting Protein

VEGETARIAN

PREP: 20 MINS
COOK: 40 MINS
CALORIES: 448 (FOR 1)

MAKES: 16

INGREDIENTS

INGREDIENTS

- 250g unsalted butter
- 30g Nutribuddy Sculpting Protein
- 250g soft light brown sugar
- 4 tbsp agave
- 1 pinch of sea salt
- 100g mixed nuts
- 150g mixed dried fruit, such as cranberries, apricots and figs
- 350g rolled porridge oats

METHOD

METHOD

1. Preheat the oven to 150ºC. Grease and line a rectangular cake tin (roughly 20cm x 30cm).

2. Place the butter, sugar, agave, Sculpting Protein & salt in a medium pan over a low heat, allow the butter to melt, stirring
occasionally. Chop the nuts and dried fruit, then stir them into the pan with the oats.

3. Transfer the mixture to the prepared tin, smoothing it into an even layer. Place in the oven for 35-40 minS, or until golden around the edges. Leave to cool, then cut into squares and serve.

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Chocolate & Berry Mousse

VEGETARIAN

PREP: 15 MINS
COOK: 5 MINS
CALORIES: 159 (FOR 1)

MAKES: 4

INGREDIENTS

INGREDIENTS

- 75g dark chocolate, 70%, grated
- 4 tbsp low-fat yogurt
- 2 large egg whites
- 2 tsp brown sugar
- 350g mixed berries

METHOD

METHOD

1. Melt chocolate in a heatproof bowl over a pan of simmering water, ensuring it doesn’t touch the water. Once melted, allow it to cool for 5-10 mins, then stir in the yogurt.

2. Whisk the egg whites until stiff, then whisk in the sugar & beat until stiff again. Fold the whites into the chocolate mix –
loosen the mixture first with a spoonful of egg white, then carefully fold in the rest, keeping as much air as possible.

3. Put berries into small glasses & divide mousse on top. Chill in the fridge until set.

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Oaty Fruit Cookies

VEGETARIAN

PREP: 15 MINS
COOK: 25 MINS
CALORIES: 119 (FOR 1)

MAKES: 24

INGREDIENTS

INGREDIENTS

- 100g wholemeal flour
- 1 tsp ground mixed spice
- ½ tsp baking soda
- 250g porridge oats
- 100g raisins or sultanas, chopped
- 25g mixed seeds, such as pumpkin, sunflower, flaxseed, sesame
- 100g unsalted butter, (at room temperature)
- 50g golden caster sugar
- 50g soft brown sugar
- 1 free-range egg

METHOD

METHOD

1. Preheat the oven to 180ºC and line 2 large baking trays with greaseproof paper.

2. Tip the flour, mixed spice, baking soda, oats, dried fruit and seeds into a large bowl and mix well.

3. In another large bowl, cream the soft butter and sugars together until light and fluffy. Crack in the egg and beat to combine.

4. Tip in all the dry ingredients and stir – you may need to squelch it together with your hands to get everything properly combined.

5. The mixture will be sticky. If you wet your hands, you will be able to it roll into walnut-sized balls – you should get around 24 in total. As you roll them, place them onto the lined baking trays, squashing them down a little with your hand.

6.Bake in the oven for 8 to 10 minutes, or until golden and slightly soft in middle.