P28 Waffle Cone w/Frozen Yogurt

Nutritional Facts:
Calories –  367
Fat – 6g
Carbs – 34g
Protein – 68g

 

Ingredients:

Cone: 

  • 1 P28 Flat Bread 

Cookie Dough Cupcake: 

  • 1tbsp. Coconut Flour
  • 1 tbsp. Vanilla Whey Protien Powder
  • 1/4 tsp. Baking Powder
  • 1 Stevia Packet
  • 1 Egg White
  • 1 tbspn. Unsweetened Applesauce 
  • 1 tbsp. Water
  • 1/4 tsp. Vanilla Extract
  • 1/4 tsp. Imitation Butter Extract
  • 1/4 Chocolate Chip Cookie Dough Quest Nutrition Bar 

Cookies & Cream Protein “Froyo” 

  • 1/4 cup Plain Greek Yogurt
  • 1/4 cup Low Fat Cottage Cheese
  • 1 tbspn. Cookies & Cream Whey Protein – by Cellucor
  • 1 Stevia Packet

Directions: 

  • Cut P28 Flat Bread in half, and diagonal ways so you have a triangle. 
  • With the point up, roll into a cone and place in a cone-shaped glass. Be sure it is oven safe. 
  • Bake at 350F for 10-12 minutes, or until crisp. 
  • To make Cookie Dough Cupcake – Mix 1 TBSP Coconut Flour, 1 TBSP Vanilla Whey Protein Powder, 1/4 tsp Baking Powder, 1 Stevia packet, 1 Egg White, 1 TBSP Unsweetened Applesauce, 1 TBSP Water, 1/4 tsp Vanilla Extract, 1/4 tsp Imitation Butter Extract, and 1/4 Chocolate Chip Cookie Dough Quest Nutrition Bar broken into pieces. 
  • Pour into a cupcake mold sprayed with nonstick spray.
  • Bake at 350F for 25-30 minutes. 
  • To make Cookies & Cream “Froyo” – Mix 1/4 cup plain Greek Yogurt, 1/4 cup Lowfat Cottage Cheese, 1 TBSP Cookies & Cream Whey Protein (by Cellucor), and 1 Stevia packet. 
  • Freeze for 1 hour, stirring after 30 mins.
  • To combine – Place Cupcake into Cone, Frozen Yogurt on top, and Enjoy!