Macronutrients (Per 3 Bites):
Ingredients (Makes 6 Bites):
125g Fat Free Cream Cheese
50g Plain Nonfat Greek Yogurt
4 Nutter Butter Cookies
25g Liquid Egg Whites
25g Natural Peanut Butter
15g Powdered Peanut Butter
20g Nutter Bar Blast Protein Powder (I use BPN Protein)
1g Zero Calorie Sweetener (4 Packets)
Splash of Vanilla
1. Preheat oven to 350F
2. In a small blender, mix all of the ingredients together other than the Nutter Butters and mix until a consistent texture.
3. Place 6 muffin tins in a muffin pan. Chop up the Nutter Butter Cookies and place 3/4 of them in the bottom of the 6 muffin tins. Follow this by evenly topping with the mixture made in the previous step.
4. Sprinkle the remains of the Nutter Butters on top and bake for 13-15 minutes.
5. Place in the refrigerator for 2 hours or if you are super excited, place them in the freezer for a faster chill!