bulk foods
direct catalog

Directions:

1. Combine crust ingredients until well blended. Distribute evenly among 8 6-ounce custard cups (about 2-3 Tbsp per cup). Press mixture evenly into bottom and about halfway up the sides of the cups. Place cups on a baking sheet and bake at 350°F for 7 minutes. Let cool.
2. Beat cream cheese with sugar. Stir together Bulk Foods Direct Whey Protein and pudding mix. Add to cream cheese mixture with milk and mix on high speed until smooth. Stir in whipped topping. Fold in strawberries.
3. Spoon mixture into cooled cups. Cover with plastic or foil and refrigerate 4 hours. Serve with additional whipped topping and sliced strawberries, if desired.

Note: Other flavors of pudding can be used depending on preference.

Dietary Exchanges:
1 Starch/Carb, 1 Fruit, 1 1/2 High Fat Meat

Nutrient Content Claims:

• Excellent Source of Protein
• Excellent Source of Vitamin C

Directions:

1. Mix together butter and Splends®.
2. Add eggs, vanilla and molasses and mix together well.
3. Add almond flour, BiPro, oat flour and salt. Mix untill combined. Stir in chopped chocolate bar.
4. Drop by teaspoonfuls on to baking sheets.
5. Bake at 350°F for 8-10 minutes. Let cool 2 minutes on baking sheets before removing.

Dietary Exchanges:
1/3 Other Carbohydrate, 1 Fat

Nurtient Content Claims:

1. Sugar Free
2. 3 Net Carbs per Cookie

Net Carbs = Total Carbs minus Fiber and Sugar

Directions:

1. Mix together melted butter, maltitol and Splenda®.
2. Add eggs and vanilla and mix together well.
3. Add cocoa, whole wheat flour, BiPro, gluten and salt. Mix until combined. Stir in pecans.
4. Spread batter evenly in greased 8" x 8" pan.
5. Bake at 300°F for 15-20 minutes.

Dietary Exchanges:
2/3 Other Carbohydrate, 1/2 High Fat Meat, 2 Fat

Nutrient Content Claims:

1. Sugar Free
2. 3 Net Carbs per brownie

Net Carbs = Total Carbs minus Fiber and Sugar Alcohols

Directions:

Crust Directions:

1. Cream butter and Splenda® until fluffy.
2. Add Whey Protein and water and blend.
3. Add flour and mix well.
4. Press dough into bottom and 2 inches up sides of a 9-inch spring-form pan.
5. Bake at 350°F for 5 minutes

Filling Directions:

1. Blend together Splenda® and Whey Protein. Add cream cheese and mix at low speed for 1 minute. Scrape bowl and mix 30 seconds on medium speed.
2. Add pumpkin and spices and mix until well incorporated, scraping bowl with spatula as needed.
3. Pour filling into crust.
4. Bake at 350®F for 45 minutes or until firm.
5. Let cool before removing sides of pan.

Dietary Exchanges:
1 1/2 Starch, 1/4 Lean Meat, 4 Fat

Nutrient Content Claims:

• Good Source of Protein
• Excellent Source of Vitamin A
• Good Source of Iron

Directions:

1. Place all cake ingredients in mixer bowl and mix 1 minute at low speed. Scrape bowl. Mix 1 minute on medium speed.
2. Pour batter into greased 8 1/2" x 4 1/2” loaf pan.
3. Bake at 350°F for 40 minutes.
4. Remove cake from oven
5. Combine syrup ingredients and heat mixture until warm.
6. Using a toothpick, poke holes in the surface of the cake.
7. Pour syrup over warm cake. Let cake coll before removing from pan.

Dietary Exchanges:
1 Starch, 2 Fat

Nutrient Content Claims:

• Good Source of Vitamin A
• Good Source of Calcium

Directions:

1. Cream together butter and sugar. Beat in eggs one at a time. Stir in yogurt and lemon juice. Mix well.
2. Combine flour, Bulk Foods Direct Whey Protein, baking powder and lemon peel. Stir into batter alternating with the milk. Scrape bowl as needed.
3. Fold in blueberries and pour into greased loaf pan (8 1/2" x 4 1/2").
4. Bake at 325°F for 60-70 minutes, or until a toothpick, tested in the center of the cake, comes out clean.
5. Let cool in pan 10 minutes, place on wire rack after removing from pan to cool completely.

Dietary Exchanges:
2 Starch/Carb, 1 Medium Fat Meat

Nutrient Content Claims: Low Sodium Good Source of Protein

Directions:

1. Mix together almond flour, Bulk Foods Direct Whey Protein, all purpose flour, baking powder, cinnamon, nutmeg, ginger and cloves. Set aside.
2. Combine pumpkin and Splenda. Add vanilla, eggs and oil. Mix together well.
3. Add dry ingredients and stir together.
4. Pour batter into greased loaf pan (8 1/2” x 4 1/”).
5. Bake at 300°F for 1 hour. Let cool 10 minutes in pan before removing.
6. Cool on wire rack until completely cooled.

Dietary Exchanges:
2/3 Other Carbohydrate, 1 Medium Fat Meat, 1 Fat

Nutrient Content Claims:

• Low Sodium
• Good Source of Protein
• Excellent Source of Vitamin A
• 8 Net Carbs per slice (65g)

Directions:

1. Mix whey protein, milk and pudding packet in a large bowl or a blender.
2. Pour into 2 medium-sized bowls and refrigerate for 8-10 minutes or until thick and creamy