Apple Cinnamon Raisin ViShape Bread

 Apple Cinnamon Raisin ViShape Bread

Gluten Free, Low Fat, Protein Infused Quick bread

3/4 C egg whites

1/4 cup honey or agave nectar

1/2 cup Baking Splenda or other Sugar Alternative

6 Scoops Visalus Vishape Protein

3/4 cup Pamela's Pancake Mix

1 1/2 cup unsweetened applesauce

3/4 C nonfat unflavored yogurt

1/3 C raisins

1-2 TBSP Cinnamon

Mix wet ingredients, then add dry except the cinnamon.  Pour 3/4 of the batter into a silicone baking pan that has been sprayed lightly.  Into the remainder of the mix, put in the cinnamon, and pour mix on top of batter in pan, lightly cut in to give marbling effect.  Place in a 350* oven for 50 minutes, check with a knife to see if center is done, if not bake for 1-2 more minutes.  Cool 5 minutes and remove from pan.  When totally cool slice into 12 pieces.

104 calories 18 C 1 Fat 6 protein 11 sugar 2 fiber

Gluten Free Low Sugar Protien Infused Sugar Cookies

I decided to make my version of these Visalus Cookies because I cannot eat wheat and other people posted difficulty with the recipe as originally written. 

These cookies are not overly sweet as baked, obviously if you decorate with a sugar icing it will increase the sweetness. Overall I was pleased with the way these turned out. Use gluten free baking powders, vanilla's etc. I use regular vanilla as I don't have an issue with it and Calmut Baking powder.

Ingredients:

1 Cup Vi-Shake mix (2 scoops equals roughly 1/3 of a cup)

1 ¾ Cup Better Batter  flour or other gluten free flour mix

1 tsp Xanthum Gum

1/2 tsp. baking powder

1 tsp. baking soda

2 eggs ( 3 eggs makes chewier cookies)

1 1/2 tsp. vanilla extract

1 stick (½ cup) of butter softened

1 Cup sugar substitute of choice

½ cup of granulated sugar (may be good with confectioner sugar as well)

Directions: Preheat oven to 375 degrees. 

Mix dry ingredients. 

Cream together wet ingredients including the sugar. 

Gradually mix in dry ingredients to wet ingredients.   

 

CHILL dough for 30 minutes to no more then 1 hour in refrigerator.   

Roll out dough on lightly floured surface—I rolled out 1/3 of the mix at a time. Cut out cookies with cookie cutter of choice and place on cookie sheet covered with parchment paper.

Sprinkle colored sugar or leave undecorated to garnish later. 

Bake 6-8 minutes. Cool.

*I baked mine for 5 minutes, then checked to see if edges were barely light brown—that’s when you want to take them out.  Oven temps vary so start on the low end of the time and move up 30 seconds to 1 minute at a time until desired color. 

GF Blueberry Protein Muffin Bars

So good and gluten free!

Use a Silicon pan   Makes 6
Mix together
3 Eggs ( or eggwhites if you want to reduce fat)
1 tsp oil or 2 tsp melted butter
2 tsp milk
1/4 tsp vanilla (gluten free-I just use regular with no problem)
2 tsp Agave Syrup or Honey
1 tsp lemon juice
1/4 C coconut flour
1/4 Cup ViShape Protein (Gluten Free)
1/4 tsp baking powder (Calmet)
1/8 tsp salt
1/4 C baking Stevia or 1/2 Cup baking Splenda 1 C fresh blueberries ( I used less

Heat Oven to 400
Mix Wet ingredients in a bowl
Mix Dry ingredients separately, then mix the dry into the wet
Mix until smooth
Either fold the blueberries into the batter gently or since I had Bar shaped silicone forms, I just pressed in the blueberries after I poured the batter into the form. 

Divide Batter evenly into 6 muffin cups ~Silicon works best but if you don't have Silicon, use FOIL muffin cups or heavily sprayed muffin tins (paper sticks and who wants to eat paper?!)  Bake for 15 minutes on 400 degrees. I always put my baked goods on for 12 minutes then check the last 3 minutes.  Non-wheat baked goods sometimes need less time baking.  Allow to cool then remove from form.  I sprinkled a little sugar on top when they first came out of the oven, that is totally optional.

Estimate breakdown is 110 calories a muffin~the recipe I modified said 100 calories a muffin but I used half the blueberries called for and I added the protein (180 calories over 6 muffins)