High Protein Essentials

Wal-Mart.com USA, LLC

Monday, April 25, 2016

Peanut Butter Cups

Peanut Butter Cups




What You'll Need:
  • 1/4 cup chopped peanuts
  • 1 (1-ounce) square unsweetened baking chocolate
  • 1 stick butter
  • 1/3 cup SPLENDA sugar substitute
  • 1 tablespoon half-and-half
  • 4 tablespoons reduced fat peanut butter
What To Do:
  1. Line 10 muffin cups with paper liners. Sprinkle nuts evenly into muffin cups.
  2. In a microwaveable bowl, heat chocolate, butter, and Splenda on HIGH about 1 to 1-1/2 minutes, or until melted. (Do not boil.) Stir in half-and-half and peanut butter.
  3. Divide mixture evenly into muffin cups. Freeze until firm. Keep frozen until ready to serve.














Thursday, April 21, 2016

Apple Caramel Crunch Balls

Apple Caramel Crunch Balls
(great source of energy)
I actually eat these as a great breakfast..




What You'll Need:
  • 1/3 cup reduced fat peanut butter
  • 1/4 cup light margarine
  • 1/4 cup honey
  • 2 cups wheat flakes cereal, coarsely crushed
  • 1/3 cup dried apples, finely chopped
  • 2 tablespoons walnuts, finely chopped
  • 1/8 teaspoon apple pie spice
  • 1 tablespoon sugar-free caramel syrup
What To Do:
  1. In a medium saucepan, combine peanut butter, margarine, and honey. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Stir in cereal, apples, walnuts, and apple pie spice, until well mixed. Transfer to a small bowl; cover and chill 30 minutes. Divide mixture into 18 portions.
  2. Using slightly wet hands, firmly press mixture into balls. Place on a waxed paper-lined baking sheet and refrigerate 15 minutes, or until firm.
  3. Drizzle balls with caramel sauce. Chill at least 15 minutes, and serve, or store covered in refrigerator.














Tuesday, April 19, 2016

Cannoli Poke Cake

Cannoli Poke Cake




What You'll Need:
  • 1 (16.5-ounce) package Sugar Free Yellow cake mix, batter prepared according to package directions
  • 1 (14-ounce) can sweetened condensed milk, divided
  • 1 (8-ounce) container mascarpone cheese
  • 1 cup Low Fat ricotta cheese
  • 1 teaspoon vanilla extract
  • 1/2 cups confectioners' sugar
  • 1/4 cup Sugar Free Chocolate chips (available at Wal Mart)


What To Do:
  1. Coat a 9- x 13-inch baking dish with cooking spray. Add batter and bake according to package directions; let cool.
  2. Using the end of a wooden spoon, poke holes about 1 inch apart all over top of cake. Reserve 2 tablespoons condensed milk in a small bowl; pour remainder over top of cake and into holes.
  3. In a large bowl, beat mascarpone, ricotta cheese, and vanilla until creamy. Beat in confectioners' sugar and reserved condensed milk until smooth. Spread frosting evenly over top of cake. Sprinkle with chocolate chips.
  4. Refrigerate cake 2 hours, or until ready to serve.