DID SOMEONE SAY LOW CALORIE OREO CHEESECAKE BROWNIES?

We’ve taken our low calorie Slender Baking mixes with no added sugar and made them extra delicious! If Oreo cheesecake brownies and Peanut Butter Banana Cookies don’t make you drool, then the fact that these four recipes are all around 200 calories or less should definitely make your mouth water!

Oreo Cheesecake Brownie Bars

Ingredients
• 200g Protein World Slender Brownies Mix
• 2 tbsp coconut oil
• 2 large eggs
• 100ml water
• 100g low-fat cream cheese, softened
• 1/2 tbsp corn starch
• 1/2 tbsp vanilla extract
• 4 Oreo cookies, broken into pieces

Method
1. Preheat oven to 180 o C. Melt 2 tbsp coconut oil and line a baking tin with parchment paper.
2. Combine one egg, water, coconut oil and PW Slender Brownies mix until well blended.
3. Spread evenly in the baking tin.
4. Bake in the centre of the oven for 10-11 minutes or until a toothpick inserted in the centre comes out with moist crumbs attached.
5. Transfer the brownies into the fridge for at least 30 minutes.
6. Meanwhile mix together the cream cheese and cornstarch in a large bowl until creamy. Add one egg and the vanilla extract and stir until well mixed.
7. Top the brownies with this mixture.
8. Top with the Oreos before cutting into bars.

Nutritional Info (per brownie)
Calories 226
Protein 7.5g
Carbohydrates 22g
Sugars 3g
Fat 10g
Saturates 7.5g
Fibre 7.2g

Peanut Butter Banana Slender Cookies

Ingredients (serves 4)
• 200g Protein World Slender Cookie Mix
• 2 tbsp coconut oil
• 50ml water
• 1 medium banana, mashed
•1 ½ tbsp Protein World Peanut Butter

Method
1. Preheat oven to 180C. Melt 2 tbsp of coconut oil and line a baking tray with parchment paper.
2. Mix all of the ingredients until blended. With your hands, roll the mixture into even balls, place on the baking tray and flatten.
3. Bake in the centre of the oven for 15-17 minutes or until the edges become golden.
4. Leave to cool for 10-15 minutes. Serve.

Nutritional Info (per cookie)
Calories 164
Protein 5g
Carbohydrates 21g
Sugars 2.8g
Fat 5.6g
Saturates 3.4g
Fibre 5.8g

Yoghurt and Berry Flapjack

Ingredients
Flapjack
• 200g Protein World Slender Flapjack Mix
• 50ml Unsweetened almond milk
• 2 tbsp Protein World Syrup
• 35g Coconut oil
• 20 Blueberries
• 10 Raspberries
• 10 Blackberries

Yoghurt coating
• 1 tbsp Low fat Greek yoghurt
• 1.5 tbsp extra light cream cheese
• 2 tbsp Icing sugar

Method
1. Preheat the oven to (180°C / 160°C Fan / 350°F / Gas Mark 4).
2. Melt coconut oil and allow it to cool for 1 minute.
3. Line your tin with parchment paper.
4. Mix the milk, coconut oil, Protein World Syrup and the whole pouch of flapjack mix together until well blended.
5. Add the blueberries, raspberries and blackberries.
6. Spread evenly into your parchment lined tin.
7. Bake in the centre of the oven for 10-12 minutes.
8. Leave to cool out of the oven.
9. Stir the yoghurt into the icing sugar and add the cream cheese.
9. Beat until it has a smooth texture.
9. Drizzle the icing over the flapjacks and leave to set for a few minutes.

Nutritional Info (per flapjack)
Calories 166kcal
Fat 6.7g
Of which is saturated 4.3g
Carbohydrate 18g
Of which is sugars 3.7g
Fibre 5.4g
Protein 5.4g

Strawberry, Coconut and Banana Muffins

Ingredients
• 200g Protein World Slender Muffin Mix
• 2 large eggs
• 150ml water
• 2 tbsp coconut oil l
• ½ cup strawberries, halved
• 2 tbsp coconut, desiccated

Method
1. Preheat oven to 180C. Melt 2 tbsp of coconut oil and add 9 muffin cases to a baking tin.
2. Mix eggs, water, muffin mix and coconut oil until blended. Add strawberries and stir in.
3. Spoon the mixture evenly into the muffin cases.
4. Sprinkle coconut on top of the muffins and leave to cool for 10-15 minutes before serving.

Nutritional Info (per muffin)
Calories 143
Protein 5.3g
Carbohydrates 14g
Sugars 1g
Fat 6.7g
Saturates 3.8g
Fibre 2.2g

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