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Ray's Recipes

 

Vanilla PUMP-kin Layered Cheesecake

(Courtesy of Rachel & Steven Wade)

This cheesecake will make you feel like you're at grandma's house each time you eat it. With three times the protein and virtually no sugar (less than 1 gram per slice). It will also make you feel like a big cheater - even though you're not.

 

Ingredients:

• 1 - 8 inch ready made Fifty 50 Sugar Free graham cracker pie crust
• 1 - 8 oz. package of Light cream cheese, softened
• 12 - Scoops Vanilla Ultimate Muscle Protein
• 2 - cups water
• 1 1/4 - cup heavy whipping cream
• 1 - cup pumpkin
• Few dashes - pumpkin pie spice
• 1 - Tub Cool Whip (optional)

 

Directions:
First mix the water and heavy cream together in a bowl. Quickly add the package of cream cheese and blend with a hand mixer until smooth. Next, add the Ultimate Muscle Protein a couple of scoops at a time. Once you have added all the scoops of UMP and the mixture is evenly blended into a thick creamy texture - the first layer is ready. Simply use your spatula to dispense ½ of the mixture into the piecrust. Add the pumpkin and pumpkin pie spice to the remaining half of the mixture and blend again until smooth. Once again, use your spatula to dispense the last ½ of the mixture into the piecrust. Cover and place in the fridge for at least 2 hours (overnight works even better) and your cheesecake will be set and ready to eat! Top with Cool Whip if you'd like.

 

Nutritional Breakdown (8 slices total):
Whole Cake: Per Slice:
Calories: 3820 477.50
Fat: 216 27
Saturated: 118 14.75
Carbs: 184 23
Sugar: 8 .7
Protein: 266 33.25

 

Filling Only - Minus the Crust:
Whole Cake: Per Slice:
Calories: 3020 377.50
Fat: 176 22
Saturated: 106 132.50
Carbs: 96 12
Sugar: 8 .7
Protein: 258 32.25

*Compare to commercial pumpkin cheesecake per slice

 

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Umm! Pancakes

• 4 egg whites
• 1 scoop Ultimate Muscle Protein vanilla
• 1/2 Cup uncooked oatmeal
• packet splenda
• cinnamon to taste
• 1 TBSP almond butter (I like raw, unsalted crunchy)

 

Mix it all up and pour into pan. so good you don't even need anything on them. I make mine the night before and eat em cold in the morning on the way to work.