MUFFINS
MUSCLE
MUFFINS
By: Roger
3 cups oatmeal
2
scoops of UMP vanilla
1 cup Splenda
1 ½ cups of water
2 Egg Beaters
(Use the equivalent of two eggs)
2 tsp cinnamon
1 tsp salt
2 tsp
baking powder
Mix water, Muscle Provider, Egg Beaters and cinnamon. Mix
oatmeal, Splenda,
salt and baking powder. Then mix all ingredients. Use a muffin pan coated
in non-stick
spray. Bake at 350 degrees for 20
minutes. They are better
warm, but still do well in the refrigerator.
POWER MUFFINS
By: Marisa
3 bananas
1 cup fat
free cottage cheese
4 egg whites
2 cups oatmeal
1 ½ cups oat flour
1
tsp baking soda
1 tsp baking soda
Cinnamon & vanilla to
taste
BANANA NUT PROTEIN
BREAD
By: MilesH
2 cups of quick
oats
8 scoops of Beverly UMP
1 cups of baking Splenda
¾ cups of chopped
walnuts
¼ cup sugar free vanilla coffee syrup
16 egg whites
½ cup of
unsweetened applesauce (or substitute ½ cup of ground apple instead)
4
ripened and smashed bananas
1 tsp of baking soda
1 tsp of baking
powder
Preheat oven to 325°F degrees. Mix first three dry ingredients
together in large mixing bowl. Smash the four ripe bananas in another bowl and
then add the eggs, unsweetened applesauce, sugar free coffee syrup, baking soda,
baking powder and Splenda and mix with a mixer. Blend until smooth.
Gradually add
dry ingredients into the bowl, blending constantly on low until completely
blended. Spread ingredients evenly into two medium sized bread pans that have
been sprayed with nonstick cooking spray. Bake at 325°F for 50-55 minutes. Servings: 2 loaves (12 slices per
loaf)
BLUEBERRY
MUFFINS
By: Sharon11
6 scoops UMP
Vanilla
Cinnamon
4 egg
beaters
Dried blueberries
and/or walnuts (optional)
1 cup water
Preheat oven to 375 degrees.
Mix all ingredients thoroughly and pour into greased muffin tin. Bake
approximately 28-30 minutes or until golden brown. 8 servings.
Variation: replace
vanilla with chocolate UMP and replace cinnamon with 1 tsp vanilla
extract.
Per serving (without dried fruit or walnuts):
103 calories;
3.5 g fat; 17 g protein; 4 g carbs
CAKES/PIES
ULTRA MUSCLE PROVIDER
CHEESE CAKE
By: Bill
Cream ¼ - ½ cup cream
cheese in a mini food processor. Add 1-2 scoops Muscle Provider chocolate. Top
with a tbsp of cool whip. You can also add 1 tbsp sugar free pudding of
choice.
UMP
PIE
By:
3 scoops UMP
chocolate
1 pk sugar free, fat free Jell-O pudding (chocolate)
½ cup
cottage cheese
About 2 cups water
Mix together in a bowl
and put into a low carb crust of your choice (we use Pet-Rite crust). Top with 1 cup of Cool Whip Fee whipped
topping.
By: cjfit-jodi
2 scoops Muscle
Provider chocolate
3-4 egg
whites
Cinnamon
Splenda
Mix ingredients in a
small bowl and place in the microwave for 1-2 minutes. Tastes like cake. Top with a little whipped topping or a
small scoop of low sugar vanilla ice cream.
JUST IN TIME FOR
THANKSGIVING PUMPKIN PIE
By: Julie Lohre
1 large can pure
pumpkin (I used Libby's)
5 scoops UMP
vanilla
2 eggs
4 pkts
Splenda
Cinnamon to
taste
Pie Crust of your
choice
Mix the first 6
ingredients together in a large bowl. Prepare pie crust as directed. Spoon
pumpkin mixture into crust and bake at 375 for about 30 minutes or until the
crust just began to brown.
UMP STRAWBERRY
SHORTCAKE
By: Rachel
1 ¾ scoops UMP vanilla (or
you could use other flavors if you’d like)
¼ cup egg substitute
about ¼ -
½ cup water (just enough to make a thick batter)
dash salt
4 frozen
strawberries (sliced)
1-2 tbsp Cool Whip (optional - depending on what diet
you’re on)
Mix all ingredients, except Cool Whip, in a microwave save
bowl. Put in microwave for 1 to 1 ½ minutes. Put in freezer or fridge for about
3 minutes to cool and set up. Take out, top with Cool Whip (like icing) and
voila yummy strawberry shortcake.
POST WORKOUT PUMPKIN
PIE
By: KellyKel
5 scoops Mass
Maker
16 oz water
1 tsp pumpkin spice
1 tsp nutmeg
2 tsp
cinnamon
1 tsp creatine
Combine all ingredients in blender. Blend until smooth. Enjoy!
Calories: 450;
Protein: 33 g (30%); Carbohydrate: 72 g (65%); Fat: 3 g (5%)
UMP
By: Rachel
1 ¾ scoops UMP Vanilla
(or you could use other flavors if you’d like)
¼ egg substitute
about ¼ -
½ cup water (just enough to make a thick batter)
dash salt
¼ - ½ cup
frozen mixed berries
1-2 tbsp Cool Whip (optional depending on what diet
you’re on)
Mix all ingredients, except Cool Whip, in a microwave save
bowl. Put in microwave for 1 to 1 ½ minutes. Put in freezer or fridge for about
3 minutes to cool and set up. Take
out, top with Cool Whip (like icing) and enjoy.
COTTAGE CHEESECAKE
#1
By: Vanessa & Tom
1 pkt sugar free
Jell-O Mix (any flavor will do)
1 ¾ cup 2% milk fat cottage cheese
1 scoop
Muscle Provider vanilla
1 cup water
In
blender mix cottage cheese and muscle provider until smooth. While that is
blending, microwave 1 cup of water until boiling. Once the water starts to boil
take it out of microwave and whisk in Jell-O mix. Turn blender back on and
slowly add the Jell-O mix to the cottage cheese and MP mix. Blend until mixed
well. Pour into dish and
refrigerate until firm. Tastes just like cheesecake! This makes two meals for
me.
431 kcals (215.5); 67
g protein (33.5); 19 g carbs (9.5); 0 g fiber (0); 10 g fat
(5)
COTTAGE CHEESECAKE
#2
By: Flowride
2 cups fat free Philly
cream cheese
2 cups cottage cheese
3 scoops UMP
2 packs sugar free
Jell-O
In blender mix cottage cheese and muscle provider until smooth.
While that is blending, microwave 1
cup of water until boiling. Once the water starts to boil take it out of
microwave and whisk in Jell-O mix. Turn blender back on and slowly add the
Jell-O mix to the cottage cheese and MP mix. Blend until mixed well. Pour into dish and refrigerate until
firm. Tastes just like cheesecake!
Yields 4 servings.
Protein: 47.25 g; Carbs: 11.25 g (8g sugar);
Fat: 5g; Calories: 278.5
SCRUMPTIOUS CHOCOLATE
CHEESECAKE
By: Rachel
½ cup heavy whipping
cream
1 pk fat free, sugar
free t Jell-O instant pudding mix (I use white chocolate flavor)
1 8 oz pk light or fat
free cream cheese
6 scoops UMP
chocolate
*For the crust, use
crust recipe below.
First mix the water, heavy cream, and Jell-O pudding
mix together in a bowl using a hand mixer. Then add the cream cheese and blend
until smooth. Next add the UMP a scoop at a time. Once the mixture is evenly
blended into a thick creamy texture it’s ready. Use a spatula to evenly
distribute the mixture into your piecrust.
Place in the fridge for at least 15 minutes (overnight works even better)
and your cheesecake will be set and ready to eat! You can garnish with a tbsp of
Cool Whip.
UMP PIE
CRUST
By: Rachel
¼ cup water
1
tbsp safflower oil
3 scoops UMP
Vanilla
Mix water, oil and UMP
in a bowl. Add more water and/or 1
more tbsp oil if needed for desired consistency. The mixture should be fairly dry. Spread evenly in pie pan with fingers.
Bake for about 4-5 minutes at 350 degrees. Let it cool. Fill with desired
protein recipe.
MUSCLE
CAKE
By: Bill
About 1 cup water
(enough to make a brownie batter consistency)
2 scoops UMP
½-1 cup
oats
2 tsp baking powder
½ - 1 cup Splenda
Cinnamon
2 tsp salt
1
whole egg+ 2 egg whites or equivalent in egg substitute
Mix ingredients
well and put in bread pan or muffin pan.
Bake at 350 for 15-25 minutes. Top with spray butter, peanut butter,
sugar free jelly, etc.
BLUEBERRY 7-UP
CAKE
By: Eric Schmid
4 scoops UMP
½ cup lowfat blueberry muffin mix (I
used Martha White’s mix)
¾-1
cup Diet 7-Up
May need ¼ cup to ½
cup egg substitute for binding
Mix all ingredients together and pour into
loaf pan. Bake at 350 for 25-32 minutes.
Be sure to watch it so it doesn’t overcook. Recipe also works with other flavor
muffin mixes like lemon or poppy seed and other diet
sodas.
7-UP CAKE
VARIATION
By: mussy
Cake
4 scoops UMP
chocolate
½ cup low fat, low carb chocolate muffin mix
¾-1 cup Diet
7-Up
May need ¼ cup to ½
cup egg substitute for binding
Icing
3 scoops UMP
chocolate
3 tbsp heavy
cream
3 tbsp Cool
Whip
Mix all cake ingredients together and pour into loaf pan. Bake at
350 for 25-32 minutes. Be sure to
watch it so it doesn’t overcook.
Mix remaining icing ingredients into the thickness of icing and top
cooled cake.
APPLE
CAKE
By: fitnblnde
2 scoops UMP
vanilla
½ cup flour (or, try omitting this and using oatmeal instead)
1
egg
2 tbsp unsweetened apple sauce
1 tsp baking powder
½ tsp vanilla
(for added vanilla flavor)
¼ tsp salt
½ cup diced apples
cinnamon and
cloves
Mix together a very stiff batter/dough and spread it into a well
greased pie pan and bake at 350 for 15 minutes. May top with light Cool
Whip.
FAT FREE CHOCOLATE
CREAM CHEESE FROSTING
By: Patricia
2 tbsp Walden Farms
chocolate syrup
1 tsp vanilla
extract
1 scoop Muscle
Provider chocolate
6 pkts Ideal No Calorie sweetener or to taste
4 oz fat
free cream cheese
Beat all ingredients together until smooth and
refrigerate until ready to use; it firms up as it chills.
I topped my protein
brownie with this, yummy! It tastes as good as the real thing to me, I can't
tell the difference.