It's a burst of lemon, a hit of blackberry, and an insanely moist square you've gotta sink your teeth into. These bad boys have 16 grams of protein in only ONE piece and just one gram of fat and 8 grams of net carbs.

Think it's too good to be true? Think the sizes must be tiny? Wrong. Now all you have to do is make them.

Ingredients

Ingredients

  • 1 Cup fat-free vanilla Greek yogurt
  • 1/2 Cup lemon juice
  • 1/2 Cup egg whites
  • 1 Teaspoon vanilla extract
  • The zest of one lemon (see note below)
  • 1 package sugar-free lemon pudding (Jell-O brand)
  • 1/2 Cup Splenda (the kind made for baking that's equal to sugar, cup for cup)
  • 1 Cup flour of your choice (regular, a low-carb mix etc.)
  • 1/2 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1 Cup vanilla Metabolic Drive® Protein
  • 1/2 Cup no-sugar added blackberry jam

Note: You'll need a lemon zester. If you don't have one, you can use what's called a "microplane" to zest the lemon peel. If you don't have one of those, just use the side of the cheese grater that has the smaller holes.

Lemon Zest

Directions

  1. Preheat the oven to 350 degrees Fahrenheit and take your jam out of the fridge so that it sits at room temperature. This makes it a lot easier to drizzle.
  2. Get your lemon zest ready. Set a bowl down to collect the zest. Then use the lemon zester to scrape off the yellow part of the peel. If you're using a microplane or cheese grater, rub the lemon in one direction (against the sharp edges of the holes). You only want to collect the yellow part, so turn the lemon as you go, letting the zest fall into the bowl.
  3. In a medium mixing bowl, combine yogurt, lemon juice, vanilla extract, lemon zest, and egg whites. Set aside.
  4. In a separate mixing bowl, combine flour, baking soda, Splenda, protein powder, and sugar-free lemon pudding.
  5. Mix both bowls together thoroughly. Pour into your baking dish. With a spoon, drizzle several lines across the top of your batter. Using a knife, make whatever pattern you'd like on top but be sure to push the jam into the batter a bit.
  6. Batter
  7. Pop the pan into the oven for 30 minutes or until you poke it with a toothpick, and it comes out clean. Everyone's oven is different so keep an eye on it. Allow a couple minutes to cool before eating – that jam gets pretty hot. Cut into 9 pieces and enjoy!
  • Note: The macros will vary a bit depending on the type of flour you use. You can handle the math, big boy.

Related:  Powerhouse Protein Muffins

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