Ideal Protein Pumpkin-Spiced Latte

Ideal Protein Pumpkin-Spiced Latte

Recipe by Janeva Eickhoff

 

Ingredients:

8- 12 oz hot water
1 bag Black tea
1 Ideal Protein Vanilla Premix drink
¼ tsp Pumpkin Pies Spice, or to taste
1 cinnamon stick
Cinnamon or nutmeg for garnish

Directions: Steep tea bag, pumpkin spice and cinnamon stick in hot water to desired strength, usually 2-6 minutes.

Remove tea bag.  Stir in IP Premix Vanilla. Garnish with a dusting of cinnamon or nutmeg.

Ideal Protein Pumpkin Zucchini Muffins

Ideal Protein Pumpkin Zucchini Muffins

Recipe by Janeva Eickhoff

 Ingredients:

1 Ideal Protein butterscotch or vanilla pudding mix (dry)
1 Ideal Protein plain pancake mix (dry)
½ tsp. pumpkin pie spice
1 tsp. baking powder
1 tsp. Splenda or Stevia
1/3 C. liquid egg whites
2 tsp. olive oil
3 T. water
½ C. shredded zucchini
Cooking spray

Directions:

  1. Preheat oven to 350.
  2. Microwave shredded zucchini on high for 1 minute. Blot with paper towels to absorb all moisture; set aside.
  3. In a medium bowl, mix together the dry ingredients.
  4. Add liquid ingredients (except zucchini); stir. Fold in zucchini.
  5. Coat a regular sized muffin tin with cooking spray, spoon batter into muffin tin making 6 muffins.
  6. Bake 12 minutes.

Servings: 6 muffins = 2 unrestricted; 3 muffins = 1 unrestricted

Ideal Protein Crispy Pumpkin Pie Cookies

Ideal Protein Crispy Pumpkin Pie Cookies

Recipe by Janeva Eickhoff

Ingredients:
1 pkg. IP peanut butter soy puffs
1/8 tsp. baking powder
1 tsp. Splenda
¼ tsp. pumpkin pie spice
2 T. + 1 ½ tsp. *water
Cooking spray

Directions:
1. Preheat oven to 350 degrees.
2. Add dry ingredients to a blender or food processor; blend to fine crumbs.
3. Transfer to a small bowl; add water and mix.
4. Evenly drop 6 spoonfuls of batter onto a parchment-lined baking sheet.
5. Spread into thin circles with the back of a spoon sprayed with cooking spray; you may also pat down with your fingers.
6. Bake 10 minutes; take out of oven and flip. Bake another 5 minutes.
Servings: 6 cookies = 1 restricted

*Pumpkin pie extract or emulsion may be subbed for ½ tsp. of the water for a more intense pumpkin flavor. Take the water down to 1 T. + 1 tsp. if subbing. Omit pumpkin pie spice entirely.

TIP: Always try to spread the cookies out evenly, so that they bake evenly. Spread them out a little bit smaller than the size of your palm, a standard cookie size will do. Watch the cookies towards the end or they will burn up quickly.

Ideal Protein Pumpkin Pie Waffles

Ideal Protein Pumpkin Pie Waffles

Recipe by Janeva Eickhoff

Ingredients: (Waffles)
1 IP plain pancake mix
1 tsp. Splenda
1 oz. water
1 tsp. Pumpkin Pie Flavor Fountain (see below for alternatives)
Cooking spray

Ingredients: (Whipped Cream)
2 T. Walden Farms marshmallow dip
¼ tsp. vanilla extract¼ tsp. cinnamon

   Directions for waffles:

  1. In a medium sized bowl mix together the dry ingredients. Add liquid ingredients; stir to mix.
  2. Spray heated waffle iron with cooking spray before adding waffle batter. Bake according to manufacturer directions.
  3. Serve topped with Cinnamon Whipped Cream and WF pancake syrup.

Directions for Cinnamon Whipped Cream:

  1. Place marshmallow dip, vanilla extract and cinnamon in a small bowl; whisk with a fork until smooth and creamy.

Servings: Entire recipe = 1 unrestricted

Ideal Protein Pumpkin Pie Chocolate Chunk Cake

Ideal Protein Pumpkin Pie Chocolate Chunk Cake

 

Recipe by Janeva Eickhoff

Ingredients: (Cakes)
1 IP butterscotch pudding mix, dry
1 IP chocolate chip pancake mix, dry
1 tsp. baking powder
1 tsp. Splenda
1/3 C. liquid egg whites
2 tsp. olive oil
1 tsp. *Pumpkin Pie Flavor Fountain (or ½ tsp. pumpkin pie spice)
2 T. water
1 T. Walden Farms pancake syrup
1 T. Walden Farms caramel syrup

Ingredients: (Whipped Cream)
2 – 3 T. Walden Farms marshmallow dip
¼ – ½ tsp. cinnamon
½ tsp. *pecan flavor (extract), optional

Directions (Cakes):
1. Preheat oven to 350.
2. In a medium bowl, mix together the dry ingredients.
3. Add liquid ingredients; stir to mix.
4. Spray a regular size muffin tin with cooking spray and add batter making 6 muffins; or, using the Nordic Ware Pumpkin Patch pan make 4 muffins.
5. Bake 10 minutes if using a regular size muffin tin; bake 12 minutes if using the Nordic Ware Pumpkin Patch pan.

Directions (Whipped Cream):
1. In a small bowl, add all ingredients. Whip with a fork until light, smooth and creamy.

To serve cakes: Place a dollop of the whipped topping on a plate and spread out, set cake(s) on top and serve. You may also frost the top of the cooled cakes as an alternative serving option.

Servings: 6 regular size muffin cakes = 2 unrestricted; 3 regular size muffin cakes = 1 unrestricted; OR 4 Pumpkin Patch Cakes = 2 unrestricted; 2 Pumpkin Patch Cakes = 1 unrestricted

Ideal Protein Crustless Pumpkin Pie Souffle

Ideal Protein Crustless Pumpkin Pie Souffle

Recipe by Janeva Eickhoff

Servings: 4 soufflés = 2 unrestricted; 2 soufflés = 1 unrestricted

Ingredients:
1 IP pre-made caramel pudding
1/3 C. liquid egg whites1 IP plain pancake mix (dry)
1 tsp. baking powder
1/2 tsp. *pumpkin pie flavor fountain
Cooking spray

Topping: (optional)
Walden Farms marshmallow dip
Walden Farms caramel syrup

 Directions:
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine the baking powder and pancake mix; stir thoroughly to incorporate the baking powder throughout.
3. Add the pre-made pudding, liquid egg whites and flavor fountain extract. Stir till mixed.
4. Add the soufflé batter to 4 sprayed ramekins (3” diameter), dividing evenly. Set aside.
5. Fill an 8” x 8” baking dish halfway with hot water; microwave 2-3 minutes or until boiling.
6. Using hot pads, carefully take the baking pan out of the microwave and set on a work surface.
7. Place each ramekin into the water bath making sure the water stays just below the lip of the ramekin. (eliminate some of the water if need be)
8. Put the baking dish in the oven and bake 15 minutes. Cool 15-20 minutes.
9. Serve topped with a dollop of marshmallow dip and drizzle with caramel syrup (optional).

TIP: The top will form a ‘crust’ and you will have some sinking of the soufflé in the center; this is normal.