Double Chocolate Cake Protein Bars
Calories 281 (19% from fat)
Fat 6 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Chol. 3 mg.
Sodium 703 mg.
Carb. 53 gram
Fiber 1 gram
Sugar 2 gram
Sugar Alcohol 19 gram
Protein 12 gram
Ingredients
Bar Ingredients
olive oil spray
1 box (16 oz.) sugar free cake mix
(We used Pillsbury Zero Sugar Moist Supreme Classic Yellow.)
1 box (2.1 oz.) sugar free instant chocolate pudding mix
(We used Jell-O Zero Sugar Chocolate Pudding.)
2 scoops (1/3 cup each) chocolate protein powder
(We used Isopure Dutch Chocolate Protein Powder Drink Mix.)
2 cups fat free milk
3 large egg whites
Frosting Ingredients
1 1/4 cups cold fat free milk
1/4 tsp. almond extract
1 package (1 oz.) sugar free white chocolate pudding
(We used Jell-O Zero Sugar White Chocolate Pudding.)
1 tub (8 oz.) Zero Sugar Cool Whip Whipped Topping
My brain wants cake. My body wants protein. So I made both of them shut up at the same time. Protein bars with white chocolate frosting. We're all happy now.
Protein Bars
1. Preheat oven to 350 degrees Fahrenheit. Lightly grease 10 cavities in two 8-mini-loaf baking pans.
2. Mix together the cake mix, 2.1 oz of chocolate pudding mix, protein powder, 2 cups of milk, and egg whites until combined.
3. Divide the batter evenly among the 10 loaf cavities.
4. Bake 15 to 18 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Frosting
1. Mix together the 1 1/4 cups of cold milk and almond extract.
2. Sprinkle in 1/3 of the white chocolate pudding mix and whisk together. Let stand 1 minute. Then sprinkle in 1/3 more of the pudding mix and whisk together. Let stand another minute. Then sprinkle in the remaining pudding mix and whisk together until combined.
3. Fold the Cool Whip whipped topping into the pudding mix and combine.
4. There's a lot of "frosting" so I like to cut the protein bars in half (like a bagel) and frost both halves for maximum coverage. You can store the frosting in the Cool Whip container in the refrigerator up to 5 days and frost each piece when you take them out to eat.
Yield: 10 Bars
Storage
Refrigerator: up to 5 days in an airtight container. Frosting keeps separately up to 5 days.
Freezer: up to 3 months, unfrosted. Reheat 90 seconds to 2 minutes, then frost.
