Makes 8 bars @ 95 calories, 17 grams of protein, 4 net carbs, and 3 grams of fat each
Yogurt version- 90 calories, 15 protein, 3 carbs, 2 grams of fat
Ingredients:
- 1 cup liquid egg whites or egg substitute
- 1/2 cup pure pumpkin
- 3/4 cup lowfat cottage cheese or 6 oz vanilla yogurt
- 100 grams of protein powder (I used Muscle Gauge in Peanut Butter Flavor)
- 1 cup wheat bran
- 1/2 tsp pure stevia
- 1 tsp each cinnamon and ginger
Directions:
- Preheat oven to 350 degrees. Spray an 8 x 8 cake pan with baking spray, set aside.
- Mix the egg whites, pumpkin, and cottage cheese until well combined. Stir in the rest of the ingredients.
- Pour batter into cake pan.
- Bake for about 30 minutes, or until a knife inserted into the center comes out clean.
yum! this sounds really good! it looks so light and fluffy!
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This is prob a dumb question but could I just use a cup of real egg whites? Would it be less than a cup since they aren’t processed and liquid?
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April Reply:
February 20th, 2010 at 8:40 pm
I think it’d be the same amount!
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You and your awesome recipes
That looks great!
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Thank you for this recipe and the nutrition facts! You rock!
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Quick question – when you say 1 cup of wheat bran, I’m guessing you mean 1 cup UNCOOKED right?
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April Reply:
February 22nd, 2010 at 2:26 pm
I’ve never heard of cooked wheatbran! Check out this: http://foodsofapril.com/?p=3111
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can i sub oat bran for wheat bran?
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April Reply:
February 24th, 2010 at 3:10 pm
I’m sure you could- I use it as a low-carb/high fiber flour replacement!
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Two ?’s : Where do you buy “pure stevia”? i can’t seem to find it lately. Also, where do you get your Muscle Gauge? It seems everyone online and elsewhere is out of Cake Batter and PB flavors! I really want to try it in Cake Batter!
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April Reply:
February 25th, 2010 at 9:46 am
The pure stevia I either get from cvc4health.com or I get the NuNaturals brand. And the muscle gauge I get from http://www.muscleandstrength.com!
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I’d love to make this delicious – looking bar, but I don’t have wheatbran. I have oat & oatbran& wheatbran& flax mixture and oatbran separately, but not wheatbran.
If I use oatbran, how would the nutrition facts change?
Is it still going to taste same?
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April Reply:
February 25th, 2010 at 7:48 pm
I’ve never made it with anything else so I’m not sure about the taste but I’m sure it would taste fine! The calories and carbs would be higher too. But I’m sure it’d still be yummy!
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found you through naomi at OneFitFoodie and this looks awesome! Going to have to try this asap, thanks
instead of wheat bran do you think you could use quick oats?
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April Reply:
February 26th, 2010 at 9:45 am
Hi Kristen! I’m sure you could! You might want to ground them up but I’m sure they’d work fine!
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Hi! Can you subsitute any protein powder for this receipe? I have the chocolate peanut butter cup- 1 scoop is 118 calories and 20 something grams of protein. so if you say make it 100 grams do i put 5 scoops? that seems overboard to me??
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April Reply:
March 4th, 2010 at 9:11 am
Nope that’s right! And yes you can use any flavor or brand
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These sound (and look) really good. I’m definitely going to have to give these a try.
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Can I sub unsweetened applesauce for the pumpkin? We seem to be having a pumpkin shortage!
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April Reply:
March 11th, 2010 at 6:45 pm
Yep I’m almost positive that would work! I usually interchange the two in my recipes. Let me know if it turns out!
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One question, can I substitute natural peanut butter for the protein powder?
cheers,
vicki
http://ottawa.cx
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April Reply:
March 15th, 2010 at 4:16 pm
Hi Vicki, I don’t think that would work as the protein powder acts as flour!
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I made them with the applesauce and they turned out the same as with pumpkin! I think I’m doing something wrong though because they have a weird texture. Perhaps because I’m subbing w/Splenda? – I noticed on the bag it says to check baked goods 7-10 minutes earlier than the time (of course this was after I was done making them) so I’m going to try again with a shorter cook time.
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Hi April! I made these last night and they came out a little dense. Would you recommend adding any baking powder and/or baking soda to give these protein bars a lighter texture? I notice you usually add some sort of combination of baking powder and soda in your muffin recipes. Let me know what you recommend!
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April Reply:
April 1st, 2010 at 5:52 pm
Hmm.. I do usually use baking powder or soda! You might also add more pumpkin!
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Could I eliminate or sub the cottage cheese somehow? Thanks for a great recipe!
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April Reply:
July 12th, 2010 at 6:08 am
You could try replacing it with yogurt!
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MMM That looks so good!
I may have to give this a try, thank you!
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