Walnut Puff Rolls

 

This sharp walnut puff rolls recipe is beautifully neutralized with Blackbelt WPC Turkish Delight. Add some almonds or other nuts for a little zing and transform these rolls into a fresh-tasting snack. These rolls taste even better when left in the refrigerator overnight, so feel free to prepare a lot!

Serves: 6

Preparation time:  15 minutes

Cooking time: 1 hour

Ingredients:

1 cup toasted almonds, minced

1 cup walnuts, minced

1 tbsp butter, melted

½ cup granulated sugar

1 x 40-gram scoop Blackbelt WPC Turkish Delight

2 sheets puff pastry dough

Preparation:

Preheat the oven to 200 degrees.

Brush 5×7-inches pan with some melted butter. Set aside.

In a medium-sized bowl, combine almonds with walnuts, sugar, and protein powder. Set aside.

Place puff pastry sheets on a lightly floured work surface. Roll out as thinly as possible. Now cut each sheet into 2×3-inches pieces and brush with butter.

Sprinkle one tablespoon of the nut mixture over the bottom one-third of the sheet. Roll in to cover the nuts and pinch the edges with your hands. Gently transfer to a baking pan and cook for 1 hour, or until the crust is evenly golden.

Remove from the pan and cool completely. Transfer to the refrigerator.

Nutrition information per serving: Kcal: 403, Protein: 13.1g, Total Carb: 29.4g, Dietary Fiber: 3.6g, Sugars: 17.7g, Total Fat: 28.4g

Wild Berry Cake

 

This eye-pleasing cake will be the talk of a day when you make it. The best part about this dessert is that you can keep it in the fridge up to 2 weeks and it keeps getting better and better! Prepare and enjoy with your loved ones for a long time.

Serves: 10

Preparation time: 1 hour 20 minutes

Cooking time: 20 minutes

Ingredients:

For the crust:

6 tbsp powdered stevia

4 tbsp all-purpose flour

2 tsp cocoa

1 tsp baking powder

½ cup dark chocolate, melted

½ cup milk

For the chocolate topping:

1 cup dark chocolate, melted

2 x 40-gram scoop Blackbelt WPC Strawberry

7 tbsp all-purpose flour

¾ cup powdered stevia

2 tsp vanilla sugar

¾ cup butter, melted

2 cups whipping cream

For the berry topping:

1 lb mixed wild berries

2 tbsp gelatin

2 tbsp powdered stevia

Preparation:

Preheat the oven to 350 degrees. Line some parchment paper over a baking sheet and set aside.

Now prepare the crust. In a large mixing bowl, combine all dry crust ingredients. Mix well and gradually add milk and chocolate. Beat well on high, for three minutes. Pour the batter into prepared baking sheet and bake for 10 minutes. Remove from the oven and cool to a room temperature.

Now prepare the chocolate topping. Whisk together melted chocolate, protein powder, butter, and whipping cream. Transfer to a mixing bowl. Add flour and vanilla sugar. Beat well on high, until completely smooth. Pour half of the mixture over the prepared and chilled crust. Refrigerate for 30 minutes.

Meanwhile, place the berries in a deep, heavy-bottomed pot. Pour two cups of water and bring it to a boil. Now add gelatin and stevia. Give it a good stir and reduce the heat to medium. Continue to cook for five more minutes, stirring constantly. Remove from the heat and chill for a while, until the mixture thickens.

Spread half of the berry mixture over the chocolate layer. Refrigerate for another 30 minutes. Remove from the refrigerator and pour in the remaining chocolate mixture. Finish with berry mixture and let it stand in the refrigerator until completely chilled.

Nutrition information per serving: Kcal: 423, Protein: 9.1g, Carbs: 31.6g, Dietary Fibers: 2.3g, Sugars: 17g, Fats: 29.6g

Walnut Coconut Cookies

 

We all love cookies! They come in every shape and combination and it takes almost no time at all to prepare them. You can always experiment with different ingredients and protein flavors to create your own, personal favorite combination. Enjoy!

Preparation time: 15 minutes

Cooking time: 20

Serves: 10

Ingredients:

1 cup all-purpose flour

1 ½ cup milk

½ cup walnuts, minced

¾ cup powdered stevia

2 x 40-gram scoop Blackbelt WPC Choc Honeycomb

3 tbsp butter, softened

1 tsp baking soda

1 tsp vanilla extract

Powdered sugar for dusting, optional

Preparation:

Preheat your oven to 350 degrees. Line some baking paper over a baking sheet and set aside.

Combine all dry ingredients in a large mixing bowl. Gradually add milk and beat well with a dough hook attached, for three minutes. Now add butter and continue to beat for 2 more minutes.

Press two tablespoons of dough into molds to level with the top of the mold. Bake for 20 minutes or until edges are brown.

Remove from the oven and allow it to cool for 10 minutes on a wire rack. Gently remove from the molds and cool completely.

Optionally dust with some powdered sugar and serve.

Nutrition information per serving: Kcal: 146, Protein: 6.2g, Total Carb: 12.4g, Dietary Fiber: 0.8g, Sugars: 1.9g, Fats: 8.2g

Wild Berries Pancakes

Wild berries pancakes are a classic breakfast that works for every occasion. A delicious combination of buckwheat pancakes and wild berries with the ultimate refreshing taste of blueberry jam is a perfect meal that you can make in less than 15 minutes. Add 2 scoops of Blackbelt WPC Strawberry Protein Powder and start your day like never before!

Serves: 6

Preparation time: 10 minutes

Cooking time: 4-5 minutes

Ingredients:

1 cup buckwheat flour

2 tsp baking powder

2 x 40-gram scoop Blackbelt WPC Strawberry

1 ¼ cup skim milk

1 egg

½ tsp salt

1 tsp vanilla sugar

1 cup whipping cream

1 cup fresh wild berries, mixed

Blueberry jam for topping, optional

Preparation:

In a medium-sized mixing bowl, combine milk and egg. Beat well with a whisking attachment on high – until foamy. Gradually add flour and continue to beat until combined.

Now add baking powder, salt, and vanilla sugar. Continue to beat on high for 3 more minutes.

Heat a large non-stick skillet and carefully brush with some oil. Spoon 2-3 tablespoons of batter onto skillet and cook until surface have some bubbles, 1-2 minutes. Gently flip with a spatula and continue to cook for 2 more minutes.

Top each pancake with one tablespoon of whipping cream and wild berries. Optionally add some blueberry jam.

Nutrition information per serving: Kcal: 135, Protein: 8.6g, Total Carbs: 21.5g, Dietary Fibers: 2.6g, Sugars: 6.4g, Total Fat: 2.1g

Triple-Layered Brownies

There is absolutely nothing about these brownies that isn’t just perfect! There different layers combined with protein powder for some extra nutrition, offer a wonderful diversity of flavors that will make you want more. It’s a perfect snack to go. Enjoy it!

Serves: 8

Preparation time: 25 minutes

Cooking time: 30 minutes

Ingredients:

For the first layer:

8 oz butter, softened

½ cup all-purpose flour

1 tsp vanilla extract

¼ cup cocoa powder, unsweetened

2 x 40-gram scoop Blackbelt WPC Vanilla

¼ cup powdered stevia

For the second layer:

1 cup powdered stevia

½ cup butter, softened

½ cup chocolate, melted

For the third layer:

7 egg whites

7 tbsp powdered stevia

7 tbsp all-purpose flour

1 x 40-gram scoop Blackbelt WPC Vanilla Protein Powder

Preparation:

Preheat the oven to 200 degrees.

In a large bowl, combine all dry crust ingredients. Add butter and beat well with an electric mixer on high. Using your hands combine the dough evenly until crumbly. Press into the 5x9inches square baking pan lined with some parchment paper and bake for minutes. Remove from the oven and chill for 10 minutes.

Meanwhile, place the chocolate to the top of a double broiler and allow it to melt completely. Remove from the heat and stir in butter and stevia. Pour the mixture over the first layer and allow it to cool.

For the thirds layer, combine egg whites with stevia, flour, and protein powder. Beat well on high until smooth mixture. Pour this mixture over chilled chocolate layer and refrigerate for 30 minutes before serving.

Nutrition information per serving: Kcal: 375, Protein: 6.5g, Total Carb: 11.1g, Dietary Fiber: 0.8g, Sugars: 3.2g, Fats: 34.7g

Protein Waffles with Berries

 

This recipe calls for some simple ingredients combined into beautiful waffles. 2 scoops of Blackbelt WPC Strawberry will be more than enough to give this dessert a nice protein kick, while your favorite blueberry jam will turn these waffles into a real poetry of flavors.

Serves: 6

Preparation time: 10 minutes

Cooking time: 6-7 minutes

Ingredients:

4 eggs

4 egg whites

2 x 40-gram scoop Blackbelt WPC Strawberry

1/3 cup powdered stevia

1 ¼ all-purpose flour

2 cups milk

½ cup butter, melted

1 cup blueberry jam

1 cup fresh wild berries

Preparation:

Place eggs, egg whites, and stevia in a large mixing bowl. Beat well with a whisking attachment on high, until foamy. Now add milk and butter. Continue to beat until incorporated.

In a separate bowl, combine all dry ingredients and mix well. Add the flour mixture into the mixing bowl and beat again with a dough hook.

Grease preheated waffle iron with some oil. Pour the mixture onto hot waffle iron and cook until golden brown color, 6-7 minutes.

Top with blueberry jam and fresh berries. Serve.

Nutrition information per serving: Kcal: 388, Protein: 19.3g, Carbs: 31.4g, Dietary Fibers: 1.7g, Sugars: 8.5g, Fats: 21g

Strawberry Vanilla Rolls

 

Strawberries and vanilla are always a good combination in desserts. These lovely puff rolls are definitely best when served warm as a breakfast or a quick snack. Pour a glass of milk or freshly squeezed juice and enjoy!

Serves: 6

Preparation time: 20 minutes

Cooking time: 25 minutes

Ingredients:

2 cups fresh strawberries, chopped

2 puff pastry sheets

2 tbsp cornstarch

3 oz vanilla pudding powder

1 x 40-gram scoop Blackbelt WPC Strawberry

1 x 40-gram scoop Blackbelt WPC Vanilla

5 cups milk

6 tbsppowdered stevia

1 large egg

1 tsp strawberry extract

Preparation:

Preheat the oven to 350 degrees. Line some baking paper over a baking sheet and set aside.

Wash the strawberries under cold running water. Remove stems and place it in a food processor. Blend until pureed and set aside.

In a medium-sized saucepan, combine strawberries, cornstarch, 2 tablespoons of stevia, and strawberry extract. Add 2 tablespoons of water and simmer over a low heat. Bring it to a boil, and then remove from the heat. Let it cool completely.

Combine milk and the remaining stevia in a heavy-bottomed pot over a medium-high heat. Bring it to a boil and then stir in the vanilla pudding powder, and protein powder. Reduce the heat to low and cook for 3-4 minutes, whisking constantly. Remove from the heat and let it cool completely.

In a separate bowl, lightly beat the egg and set aside.

Unfold the pastry and cut each sheet into 4-inch x 7-inch pieces and brush with egg mixture. Now, add 2 tablespoons of strawberry mixture and then 2 tablespoons of pudding in the middle of each sheet. Fold the sheets and brush with the remaining egg mixture.

Cook for 25 minutes.

Nutrition information per serving: Kcal: 314, Protein: 16.6g, Total Carb: 36.3g, Dietary Fiber: 1.2g, Sugars: 21.5g, Total Fat: 11.8g

Vanilla Ice Cream Cake

Vanilla ice cream cake is perfect for warm summer days. It’s based on a protein-rich crust, tender vanilla flavored ice cream, and beautiful melted chocolate to give you the ultimate refreshment after a long day. You can combine some other Blackbelt WPC flavors and create a special cake for your family!

Serves:8

Preparation time: 1 hour

Cooking time: 20 minutes

Ingredients:

For the crust:

7 tbsp all-purpose flour

1 tsp baking powder

¾  cup milk

1 x 40-gram scoop Blackbelt WPC Chocolate

2 tsp raw cocoa

3 tbsp powdered stevia

For the filling:

2 cups vanilla ice cream

For the topping:

1 cup dark chocolate, melted

Preparation:

Preheat the oven to 350 degrees. Line some parchment paper over 5×8 inches square pan and set aside.

First, you will have to prepare the crust. Combine all dry ingredients in a large bowl and stir well to combine.  Add milk and mix until well incorporated. Divide the mixture into two halves. Pour one-half of the mixture into prepared pan and bake for 10 minutes. Chill out completely. Repeat the process with the remaining batter.

Place the crust onto a serving plate and spread the ice cream evenly. Cover with the second crust and coat the cake with melted chocolate. Refrigerate for 30 minutes before serving.

You can use a piping bag and decorate the cake as you wish. However, it’s optional.

Enjoy!
Nutrition information per serving: Kcal: 200, Protein: 6.5g, Total Carb: 23.8g, Dietary Fiber: 1.2g, Sugars: 15.5g, Fats: 8.8g

Protein Pancakes

Made with two scoops of Blackbelt WPC Vanilla, these traditional pancakes are filling, healthy, heart-warming, and perfect for breakfast. There are endless serving options, but my personal favorite is a combination of some whipping cream, fresh fruits, and fruit extracts. Get creative with this one!

Serves: 5

Preparation time: 5 minutes

Cooking time: 10 minutes

Ingredients:

1 ½ all-purpose flour

2 x 40-gram scoop Blackbelt WPC Vanilla

1 cup liquid yogurt

1 cup skim milk

2 eggs

2 egg whites

2 tsp baking powder

2 tbsp butter, softened

1 tbsp powdered stevia

½ tsp salt

Preparation:

Place all ingredients in a large mixing bowl. Using a paddle attachment, beat well on high for 4 minutes.

Grease a non-stick pancake skillet with some oil. Spoon three tablespoons of batter onto skillet. Cook until bubbles appear, flip and cook for one more minute.

Transfer to a serving plate and serve.

Nutrition information per serving: Kcal: 297, Protein: 21.1g, Carbs: 35g, Dietary Fibers: 1.3g, Sugars: 4g, Fats: 7.7g

Poppy Seed Cake

This luxurious cake is a wonderful combination of four different flavored layers that complement each other perfectly and will definitely impress everyone at the table. And for the final layer, use two scoops of Blackbelt WPC Vanilla for even better taste. Enjoy!

Serves: 8

Preparation time: 30 minutes

Cooking time: 35 minutes

Ingredients:

3.5 oz puff pastry (10 sheets)

1 oz butter, melted

For the first layer:

2 oz poppy seeds

1 cup hot milk

½ tbsp powdered stevia

1 tsp vanilla sugar

1 tbsp raisins

For the second layer:

2 oz cream cheese

2 eggs

1 tsp powdered stevia

1 tsp vanilla sugar

For the third layer:

2 oz walnuts, minced

1 tsp powdered stevia

1 cup milk

For the fourth layer:

5 oz grated apples

1 tsp granulated stevia

½ tsp cinnamon, ground

For the topping:

1 cup whipping cream

2 x 40-gram scoop Blackbelt WPC Vanilla

2 eggs

2 tsp vanilla sugar

Preparation:

Preheat the oven to 400 degrees.

First, you will have to prepare the layers in different bowls. Combine poppy seeds with hot milk, stevia, vanilla sugar, and raisins. Stir well and set aside.

Place cream cheese in another bowl. Whisk in two eggs and add stevia and vanilla sugar. Whisk all together with an electric mixer on high. Set aside.

Now, prepare the third layer. Combine together walnuts, stevia, and milk. Stir well with a spoon and set aside.

And for the final layer, combine grated apples with sugar and cinnamon.

Now tightly wrap the bottom of a springform pan with foil. Grease well with butter.

Place two sheets at the bottom of a springform pan and spread the poppy seed mixture over it. Now add another two sheets and make the cheese layer. Top with two sheets and make another layer with walnuts. Add two more sheets and make the final apple layer.

Finish with the remaining two sheets.

Reduce the oven heat to 350 degrees. Bake for 35 minutes. Remove from the oven and cool to a room temperature.

Meanwhile, combine together whipping cream, protein powder, eggs, and vanilla sugar. Use to top the cake.

Refrigerate for one hour before serving.

Nutrition information per serving: Kcal: 481, Protein: 18.5g, Carbs: 32.8g, Dietary Fibers: 5.3g, Sugars: 18.7g, Fats: 33.4g