Full Recipe

• servings: Peanut Butter Protein Sp
• total time: 40 minutes

Ingredients

1 box Pillsbury Zero Sugar Brownie Mix

1 large egg

½ cup (120g) non-fat Greek yogurt

⅓ cup (80g) Fairlife skim milk

½ cup (120g) Libby’s pumpkin pie filling

2 scoops (60g) @levelsprotein Chocolate Protein

Directions

Preheat oven to 325°F.

Mix all ingredients in one bowl until smooth — takes under 5 minutes.

Pour into an 8x8 pan lined with parchment paper.

Bake for 30 minutes or until a toothpick comes out clean.

Cool, slice into 9 pieces, and enjoy.

Macros (per brownie):

132 cal | 12g protein | 16g carbs | 2g fat | 5g fiber | 0g added sugar

Ingredients:

5/8 cup (80g) powdered peanut butter @pbfit

1/2 cup (120g) Libby’s pumpkin pie filling

1/2 cup (120g) non fat Greek yogurt

1 scoop (30g) @levelsprotein vanilla protein powder

3 tbsp (30g) 0 calorie sweetener (I used Monk fruit sweetener)

1/2 tsp (5g) vanilla extract (optional)

1/2 cup water (adjust for consistency)

Instructions:

Combine all ingredients in a bowl — takes under 5 minutes.

Add water gradually, stirring until you get a creamy spread consistency.

Store in an airtight container in the fridge for up to two weeks.

Macros (per serving – 3 tbsp):

80 cal | 8g protein | 3g carbs | 4g fat

Save this post so you have the recipe ready for your next meal prep day, and tag me if you try them. 🍂👇