Lemon Blueberry Protein Bars
Lemon Bars WITH Blueberry Topping
Calories 219 (28% from fat)
Fat 7 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 20 mg.
Sodium 316 mg.
Carb. 42 gram
Fiber 2.4 gram
Sugar 7 gram
Sugar Alcohol 16 gram
Protein 6 gram
Lemon Bars WITHOUT Blueberry Topping
Calories 184 (33% from fat)
Fat 7 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 20 mg.
Sodium 316 mg.
Carb. 32 gram
Fiber 1 gram
Sugar 0.5 gram
Sugar Alcohol 16 gram
Protein 6 gram
Ingredients
Lemon Protein Bar Ingredients
avocado oil spray
1 box (16 oz.) sugar free cake mix (We used Pillsbury Zero Sugar Moist Supreme Classic Yellow.)
1 scoop (1/3 cup) protein powder
(We used RYSE Jet-Puffed Loaded Protein Marshmallow Flavor.)
5 large egg whites
1 large whole egg
1/4 cup avocado oil
1 cup water
1 whole lemon, peel included and SEEDS REMOVED
Blueberry Topping Ingredients
2 Tbsp. sugar
2 Tbsp. non-nutritive sweetener
(We used monk fruit with erythritol.)
1/2 tsp. cinnamon, ground
3 cups frozen blueberries
2 Tbsp. corn starch
1 1/2 cups water
1/2 tsp. almond extract
1 Tbsp. lemon juice
Lemon protein bars with a warm blueberry sauce. The bars are made with a whole blended lemon (peel and all) for a bright, natural citrus flavor that doesn't taste like a supplement. The blueberry topping is a quick stovetop sauce with a hint of cinnamon and almond extract that takes the whole thing over the top. Make a batch, freeze them individually, and you've got a tasty, low-calorie protein bar ready to go for the next three months.
Lemon Protein Bars
1. Lightly grease 12 mini loaf pans with avocado oil.
2. Preheat oven to 325 degrees Fahrenheit.
3. Put the cake mix, protein powder, egg whites, whole egg, avocado oil, water and lemon into a blender and mix until smooth.
4. Divide the batter evenly among the pans, and then pound the pans on the counter a couple times to release the bubbles.
5. Bake at 325 degrees Fahrenheit for 22 minutes, or until a toothpick inserted in the center comes out clean.
6. Wait 10 minutes, then take the bars out of the pan.
Blueberry Topping
7. Mix together the sugar, the non-nutritive sweetener and cinnamon. Set aside.
8. Pour the blueberries into a medium sauce pan and turn the heat on medium high.
9. Dissolve the corn starch in the water, then pour the water on the blueberries.
10. Stir in the almond extract and lemon juice.
11. Stir the sugar/cinnamon mix into the blueberries and bring everything to a light boil. Keep stirring.
12. Once it's bubbling, reduce heat to low and keep mixing, until it starts to thicken up, about 5 minutes.
13. Pour about 1/4 cup of blueberry mixture over each lemon bar and serve. You can freeze individual servings in airtight containers to reheat later. They last about 3 months in the freezer and about 2 days in the refrigerator.
Yield: 12 Bars
Storage
Refrigerator: up to 3 days in an airtight container.
Freezer: up to 3 months. Reheat 90 seconds to 2 minutes.
