Ricotta Protein Bars Recipes
NO-BAKE PROTEIN BARS
Healthy homemade protein bars. Very easy and quick. You know what goes in the recipe! My kids love them! Better than store-bought bars and great for after a work-out or as an anytime snack. Store in covered container in the refrigerator.
Provided by AFChik
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 27m
Yield 12
Number Of Ingredients 8
Steps:
- Line a 13x9-inch baking dish with baking parchment.
- Mix oats, flaxseed meal, raisins, cranberries, and protein powder together in a small bowl.
- Combine chocolate chips, honey, and peanut butter together in a microwave-safe bowl; heat in microwave oven, stirring every 30 seconds, until the chocolate chips are nearly melted, 2 to 3 minutes.
- Stir oats mixture with the chocolate mixture until evenly mixed; spread into prepared baking dish.
- Refrigerate bars until hardened, 15 to 20 minutes. Remove bars from dish by lifting parchment; cut into squares using a pizza cutter.
Nutrition Facts : Calories 224 calories, Carbohydrate 26.5 g, Cholesterol 4.2 mg, Fat 8.9 g, Fiber 2.7 g, Protein 12.1 g, SaturatedFat 2.8 g, Sodium 88.1 mg, Sugar 17.9 g
RICOTTA PROTEIN BARS
Make and share this Ricotta Protein Bars recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Melt together in the microwave chocolate, peanut butter.
- Stir in Splenda, protein powder, ricotta cheese.
- Mix well and shape into a round flat disc about 6 inches across. Cover tightly with plastic wrap and chill until hardened.
- Cut into 12 pie shaped wedges.
Nutrition Facts : Calories 81.8, Fat 7.1, SaturatedFat 2.4, Cholesterol 3.5, Sodium 51.4, Carbohydrate 2.9, Fiber 1, Sugar 0.9, Protein 3.5
RICOTTA CHEESE BARS
This recipe is based on an Indian recipe called Milk Khova. The original recipe is time consuming and also consumes a lot of milk. I came out with this idea of adding ricotta cheese in place of milk.
Provided by pv_madhuram
Categories Frozen Desserts
Time 35m
Yield 15-16 serving(s)
Number Of Ingredients 5
Steps:
- Add milk to a thick bottom vessel and let it boil. Keep on stirring when skin forms. The milk has to reduce in quantity considerably.
- Now add the ricotta cheese to the milk and stir to avoid lumps.
- After a while the mixture will curdle. Need not worry.
- This also has to become thick reducing in quantity. Once it has reduced to half the original quantity add the sugar and melted butter and keep stirring for 3-5 minutes.
- The original recipe called for pouring the mixture in a stainless steel plate. So I did the same. I think baking tray should also be fine.
- Cover the plate with another stainless steel plate and keep it in a slanting position, so excess butter if any will drip out. This also was mentioned in the original recipe and I did the same, but there was no butter dripping. So it can be kept on a flat surface I guess.
- Keep it covered for 2 to 3 hours. Then cut into bite sized squares.
- I was able to cut mine into squares and also remove from the plate, but it was a bit gooey, sticky to the hands, so I transfered all the pieces to another plate add slivered almonds on top and pressed it gently, covered it with plastic wrap and put it in the freezer for 20-25 minute When I took it out from the freezer it was perfect. Then I stored it in the fridge. I got around 15-16 bite size squares.
Nutrition Facts : Calories 105.6, Fat 6.5, SaturatedFat 4.1, Cholesterol 21.2, Sodium 56, Carbohydrate 9.3, Sugar 6.7, Protein 3
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