Macro-friendly Lemon Cheesecake Fruit Pizza

Macro-friendly Lemon Cheesecake Fruit Pizza

Macro-friendly Lemon Cheesecake Fruit Pizza will satifsfy all your pizza and dessert needs.

Does anyone else get slightly annoyed when they click on a recipe and there is a basically a novel to read before you get to the actual recipe?

Yeah, me too.

So with that in mind, and respect for your time, I’m going to cut to the chase.

My favorite thing about this dessert is how damn easy it it to make! I can imagine that this would be a fun healthy recipe to make with kiddos, as well. That is, if you want to share.

If you make this recipe, please be sure to tag me in it on Instagram @buildingbri and use the hashtag #buildingbri

Thanks for stopping by! Enjoy.


The Good Stuff:

1 Josephs Lavish Flatbread

112g nonfat vanilla Greek yogurt (I recommend Light n’ Fit – the type of Greek yogurt you use can make or break this.)

2g fat-free sugar-free lemon pudding mix

28g fat-free cream cheese0g blueberries

40g blueberries

70g sliced strawberries


Macro-friendly lemon cheesecake fruit pizza. 3g fat, 41g carbs, and 22g protein for the ENTIRE pizza! Low fat, high protein, healthy, whole foods, easy, quick recipe. Buildingbri.com


 

Directions:

  1. Heat oven to 375 f.
  2. Spray a baking sheet with non-stick spray. Place flatbread on the pan and spray the surface of the flatbread with non-stick spray.
  3. Place in the over for 5 minutes or until the flatbread is slightly golden brown at the edges.
  4. In a bowl, melt the cream cheese in the microwave slowly. Put in for 10 seconds, take it out, mix it around, and put it back in the microwave for 5 seconds at a time. Repeat this process until the cream cheese is slightly melted and has a thinner texture.
  5. In the same bowl with the cream cheese, combine the Greek yogurt and lemon pudding mix. Stir until thoroughly combined.
  6. Spread the cheesecake mixture on the flatbread.
  7. Place the fruit pieces on the flatbread however you wish.
  8. Slice up and enjoy!

Macros:

For the WHOLE fruit pizza: 3g fat, 41g carbs, 22g protein. 260 calories.

Per slices (1/8 of pizza): 0.3g fat, 5g carbs, 2.75g protein. 34 calories.


Modifications:

If you can find a Greek yogurt with lower carbs you may be able to save a few. In my experience, Greek yogurt can be hit or miss, so it’s worth getting one that’s sweeter than risk getting one that tastes sour.

You could also top with anything you wish – nuts, whipped cream, poppyseed, etc. 

Increase protein content by adding a little protein powder.

I have also used the cheesecake topping as a fruit dip by itself and it was delish! If you crisp up the flatbread a bit more, you can use it as chips with the fruit dip for a “deconstructed” fruit pizza.

I’d love to know if you make this- or any – of these recipes! If you post on Instagram or Facebook, please tag me & use the hashtag #buildingbri so I can see!

Who loves FREE stuff? Want a Printable Guide to Making Eating Out Healthier? And an email notification for every new recipe & article, so you can ensure that you’re among the first to read them? Sign up for my email list and have your FREE Printable Guide sent right to your inbox!

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The Easiest Snickerdoodle Protein Ice Cream

The Easiest Snickerdoodle Protein Ice Cream

I bet you thought I’d get tired of creating protein ice cream recipes.. welp, that’s not possible. I eat this stuff morning, noon and night and I’m always looking for new combinations. Sometimes I like to keep it pretty simple for the sake of time, and that’s what I’ve done here.

With just a few ingreients, you can enjoy a delicious dessert packed with protein, and very macro-friendly.



The Good Stuff:

1 scoop vanilla or snickerdoodle protein powder (I recommend Select Protein – I used vanilla for this recipe but the Snickerdoodle flavor is amazing – check out my review)

260ml of vanilla unsweetened 30 calorie almond milk (or dairy of your preference)

6g cinnamon

2-3g xanthan gum (best place to buy: Xanthan Gum)

3-5g splenda (to taste)

215g of ice


Directions:

  1. Combine ingredients into Nutribullet, beginning with the ice on the bottom.
  2. Blend up with smooth, and then some. It should be one consistent smooth texture – similar to soft serve ice cream or a little thicker.
  3. Pour out into a bowl and mix in all the goodies!

Macros:

4.5g fat, 5g carbs, 25g protein. 160 calories.


Modifications:

My favorite thing to top this with is cinnamon toast crunch!

I’d love to know if you make this- or any – of these recipes! If you post on Instagram or Facebook, please tag me & use the hashtag #buildingbri so I can see!

Who loves FREE stuff? Want a Printable Guide to Making Eating Out Healthier? And an email notification for every new recipe & article, so you can ensure that you’re among the first to read them? Sign up for my email list and have your FREE Printable Guide sent right to your inbox!

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Macro-friendly Protein Strawberry Shortcake

Macro-friendly Protein Strawberry Shortcake Recipe

I’ll be honest, most of the recipes on BuildingBri.com I tend to stumble into creating. I cook for myself all week, always looking for ways to make my meals more inventive or fun. But at the end of the day, the ones that make it onto a post are usually because they’re so good that I had to post them. I rarely ever try to make a particular food item macro-friendly, I usually just start cooking and what comes out is always macro-friendly by default!

This one is no different. I stumbled on this recipe when making protein pancakes. I cooked them just like my Apple Cinnamon Oat Protein Waffles Recipe with a few adjustments because I was missing oats & cinnamon. After I cooked them I realized that they tasted just like shortcake. And then, BAM, new recipe.


The Good Stuff:

Protein Ice Cream:

1 scoop vanilla bean protein powder (I recommend Select Protein)

50g unsweetened applesauce

3g baking powder

46g egg whites

15g whole wheat flour

optional goodies:

14g fat free whipped cream

60g sliced strawberries


Directions:

  1. Combine dry ingredients. Add in wet ingredients. Mix well.
  2. Preheat oven to 350 degress.
  3. Pour mixture into a mini spring foil pan after greasing it with a non-stick spray.
  4. Cook for 10-15 mins or until the middle is mostly cooked through. Leaving it a tiny bit uncooked  keeps it moist.
  5. Pop it out of the pan.
  6. Top with all the goodies and enjoy!

Macros:

With toppings: 3g fat, 32g carbs, 35g protein. 290 calories.

Without toppings: 3g fat, 23g carbs, 35g protein. 270 calories.


Modifications:

Customize this however you’d like to fit your macros.

I’d love to know if you make this- or any – of these recipes! If you post on Instagram or Facebook, please tag me & use the hashtag #buildingbri so I can see!

Who loves FREE stuff? Want a Printable Guide to Making Eating Out Healthier? And an email notification for every new recipe & article, so you can ensure that you’re among the first to read them? Sign up for my email list and have your FREE Printable Guide sent right to your inbox!

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Low fat, high protein macro-friendly chocolate peanut butter protein ice cream! Takes just a few ingredients and tastes like peanut butter chocolate soft serve ice cream! 37g protein / 13g carbs / 6g fat

Macro-friendly Chocolate Peanut Butter Protein Ice Cream Recipe

Peanut Butter + Chocolate + Protein in the form of ice cream? You heard that right.

Like all the protein ice cream recipes you will find on BuildingBri.com, this one is probably the size of your head. You could share this if you wanted to… but I doubt that you will once you taste it.


Low fat, high protein macro-friendly chocolate peanut butter protein ice cream! Takes just a few ingredients and tastes like peanut butter chocolate soft serve ice cream! 37g protein / 13g carbs / 6g fat


The Good Stuff:

Protein Ice Cream:

1 scoop chocolate peanut butter protein powder (I recommend Select Protein)

260ml of vanilla unsweetened 30 calorie almond milk (or dairy of your preference)

5g unsweentened cocoa powder

24g powdered peanut butter (best place to buy: Powdered Peanut Butter – but any kind will work!)

2-3g xanthan gum (best place to buy: Xanthan Gum)

3-5g splenda if needed

220g of ice

optional goodies:

 

14g mini baking reeses pieces


Directions:

  1. Combine ingredients into Nutribullet, beginning with the ice on the bottom.
  2. Blend up with smooth, and then some. It should be one consistent smooth texture – similar to soft serve ice cream or a little thicker.
  3. Pour out into a bowl and mix in all the goodies!

Macros:

Without toppings: 6g fat, 14g carbs, 37g protein. 260 calories.

With toppings: 10g fat, 24g carbs, 37g protein


Modifications:

Add a tablespoon of peanut butter to add even more flavor!

To lower the fat content, simply omit some of the goodies for something else.

To lower carb content, you may decrease the powedered PB to 1 tablespoon and/or any of the goodies.

Customize this however you’d like to fit your macros.

I’d love to know if you make this- or any – of these recipes! If you post on Instagram or Facebook, please tag me & use the hashtag #buildingbri so I can see!

Who loves FREE stuff? Want a Printable Guide to Making Eating Out Healthier? And an email notification for every new recipe & article, so you can ensure that you’re among the first to read them? Sign up for my email list and have your FREE Printable Guide sent right to your inbox!

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Cookie Monster Protein Ice Cream - macro-friendly, dairy-free, low-carb, high protein, vegetarian. A perfect healthy sweet substitution for dessert! Loaded with m&ms, cookies, and cookie dough. Buildingbri.com

Loaded Cookie Monster Protein Ice Cream

This Loaded Cookie Monster Protein Ice Cream recipe will satisfy every sweet tooth you have.

Do you ever crave multiple types of dessert? You’re unsure whether you need cookies, chocolate, ice cream or candy? Well, here is your answer. And in full macro-friendly form.

This recipe is:

  • dairy-free
  • vegetarian
  • high protein
  • delicious

You don’t have to compromise taste for a yummy dessert!

PS this recipe is huge, as all my protein ice cream recipes are, so keep that in mind. You could cut this recipe in half and be more than satisfied. Personally, I prefer to eat a lot of ice cream as opposed to just enough to satisfy my cravings.


Cookie Monster Protein Ice Cream - macro-friendly, dairy-free, low-carb, high protein, vegetarian. A perfect healthy sweet substitution for dessert! Loaded with m&ms, cookies, and cookie dough. Buildingbri.com


The Good Stuff:

Protein Ice Cream:

1 scoop vanilla protein powder (I recommend Select Protein)

240ml of vanilla unsweetened 30 calorie almond milk (or dairy of your preference)

5g sugar-free fat-free cheesecake pudding mix

2-3g xanthan gum (best place to buy: Xanthan Gum)

220g of ice

optional goodies:

2 golden Oreo cookies

29g Lion’s Choice Monster cookie dough

14g mini baking M&M’s


Directions:

  1. Combine ingredients into Nutribullet, beginning with the ice on the bottom.
  2. Blend up with smooth, and then some. It should be one consistent smooth texture – similar to soft serve ice cream or a little thicker.
  3. Pour out into a bowl and mix in all the goodies!

Macros:

With toppings: 15g fat, 50g carbs, 30g protein = 450 calories

Without toppings: 3g fat, 11g carbs, 23g protein = 155 calories


Modifications:

Add a tablespoon of peanut butter to add even more flavor!

To lower the fat content, simply omit some of the goodies for something else. Some lower fat options that still fit the ‘cookie monster’ bill would be things like skittles, gummy bears, or even raspberries.

To lower carb content, you may omit the sugar-free fat-free pudding mix, and/or any of the goodies.

Customize this however you’d like to fit your macros.

I’d love to know if you make this- or any – of these recipes! If you post on Instagram or Facebook, please tag me & use the hashtag #buildingbri so I can see!

Who loves FREE stuff? Want a Printable Guide to Making Eating Out Healthier? And an email notification for every new recipe & article, so you can ensure that you’re among the first to read them? Sign up for my email list and have your FREE Printable Guide sent right to your inbox!

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Light & Healthy Blueberry Cheesecake Sorbet! Macro-friendly, low fat, vegan, gluten-free, grain-free, dairy free, and just 135 calories.

Light & Healthy Blueberry Cheesecake Sorbet

Healthy Blueberry Cheesecake Sorbet SAY WHAT.

“It’s really healthy?! But it tastes so good!”

Yeah, yeah, yeah. PSA: all the recipes on ’round here are healthy AND taste great.

This one in particular is

  • gluten free
  • vegan
  • low fat
  • low calorie (just 135!)
  • dairy free
  • delicious

So that’s a big happy Sunday to you (and a happy belly.)

For just 135 calories, light & healthy blueberry cheesecake is made with simple ingredients and tastes anything but that. Dairy-free, vegan, gluten-free.


The Good Stuff:

Blueberry Cheesecake Sorbet:

140 *frozen* blueberries

230ml of vanilla unsweetened 30 calorie almond milk (or dairy of your preference)

8g sugar-free fat-free cheesecake pudding mix

3-5g of Splenda, depending on your preference for sweetness

2g xanthan gum

3-5 cubes of ice


Directions:

  1. Combine ingredients into Nutribullet, beginning with the ice on the bottom.
  2. Blend up with smooth, and then some. It should be one consistent smooth texture. You may have to tilt the blender  while it’s on to get it to mix everything in (be careful!)
  3. Pour out into your favorite dish and top with all the cheesecake goodies you can handle.

Macros:

Without toppings: 4g fat, 27g carbs, 2g protein = 135 calories


Modifications:

I love to top this with a crushed up graham cracker which mimics a real cheesecake. Even better still – sometimes I use a mini graham cracker crust (the 100 calorie ones) and break that up on it.

It. Is. So. Good.

I’d love to know if you make this- or any – of these recipes! If you post on Instagram or Facebook, please tag me & use the hashtag #buildingbri so I can see!

Who loves FREE stuff? Want a Printable Guide to Making Eating Out Healthier? And an email notification for every new recipe & article, so you can ensure that you’re among the first to read them? Sign up for my email list, STAT, and have your FREE Printable Guide sent right to your inbox!

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macro-friendly ice cream

Peanut Butter Banana Bomb Ice Cream

I see you were enticed by that ooey-gooey picture of ice cream covered in peanut butter. I don’t blame you! But what if I told that you that this ice cream only had 1 ingredient?

Oh yeah. The rest is all toppings (which are a necessity).

If you like peanut butter & banana as a snack, this is your next recipe to try!

I love this recipe for many reasons but here are the 2 more important:

  1. This ice cream is actually really creamy, despite not adding any cream/milk/dairy. Don’t ask me why because I have no idea! But the bananas are creamy, for sure.
  2. It’s 100% guilt-free. I love to make this when I have accidentally carb-hoarded and don’t feel like stuffing down a sweet potato or massive amount of veggies. If I want ice cream, I’m having ice cream. That is the flexible dieting way (with a couple exceptions – micronutrients are important, too, which is why we’re using a banana!).

If you’re not counting macros, no worries! This is still a healthy treat that is super easy to make and requires minimal effort. Banana ice cream is sure to satisfy your sweet tooth (and peanut butter needs, more importantly.)

macro friendly banana ice cream


The Good Stuff:

Banana Ice Cream:

200g frozen banana, sliced

 

Toppings:

24g PB2

7g peanut butter chips

7g  mini chocolate chips


Directions:

  1. Slice up 200g of banana and put into a Ziploc baggie. Let freeze overnight.
  2. Put the slices of frozen banana (which you may need to break up again) into a food processor. Blend & blend  & blend some more.
  3. It’ll be difficult to blend. You might feel like something is wrong or that you’re not doing it right (but you aren’t!) It gets chunky, and then turns into fine little bits. You’re on the right track – keep blending.
  4. Eventually it will begin to mold together into one big hunk of frozen, creamy banana.
  5. Spoon it into a dish and top with 24g PB2 mixed with a little water to make a PB sauce. Add the chocolate and peanut butter chips and you’re ready to indulge.

20161119_143525

macro friendly banana ice cream


Macros:

Without toppings: 0g fat, 45g carbs, 2g protein = 188 calories

With toppings: 7g fat, 64g carbs, 14g protein = 375 calories


Modifications:

Add in more PB2 or a real peanut butter for a more dense PB flavor. 

Blend the PB2 in with the frozen banana in between step 3 and 4 – now you have peanut butter banana ice cream!

I’d love to know if you make this- or any – of these recipes! If you post on Instagram or Facebook, please tag me & use the hashtag #buildingbri so I can see!

Who loves FREE stuff? Want a Printable Guide to Making Eating Out Healthier? And an email notification for every new recipe & article, so you can ensure that you’re among the first to read them? Sign up for my email list, STAT, and have your FREE Printable Guide sent right to your inbox!
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Low Calorie No-Bake Pumpkin Cheesecake


The Good Stuff: 

Pumpkin Cheesecake Filling

100g pumpkin puree

28g fat free cream cheese

18g light whipped topping

5g ground cinnamon

1g ground nutmeg

5g stevia

8g fat free sugar free cheesecake pudding mix 

 

For graham cracker layer

1 low fat graham cracker

5g I can’t Believe It’s Not Butter 0 calorie Spray

2g cinnamon 

 


Directions:

  1. Warm up the cream cheese for 10 seconds in the microwave.
  2. Mix in the fat free sugar free cheesecake pudding mix thoroughly into the cream cheese.
  3. Add in pumpkin puree, followed by the whipped topping and mix very throughly. Set aside
  4. Crush up the graham cracker into fine bits. Add in the butter spray and cinnamon.
  5. Press the graham cracker mixture firmly into the bottom of a dish.
  6. Layer the pumpkin filling on top.
  7. Top with more light whipped cream and pumpkin pie seasoning.
  8. Refrigerate for 30-60 minutes if you can wait that long!

2016-10-19-04-32-30-1

Macros:

For 1 cheesecake with all the toppings: 6F, 41C, 7P

Calories: 265.

To lower the fat content: use fat free whipped topping instead. 

To increase protein content:  you could easily make this a higher protein dessert! Try adding half a scoop of protein powder to the pumpkin filling.

To decrease carb content: use less whipped topping on top.


Modifications:

I can imagine that this would be even better with an additional layer of graham cracker, if you can afford the carbs.

I’d love to know if you make this- or any – of these recipes! If you post on Instagram or Facebook, please tag me & use the hashtag #buildingbri so I can see!

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Strawberry Cheesecake Stuffed French Toast

If you’ve ever mentally debated about eating dessert for breakfast, look no further. I, too, share an affinity with all things dessert. Much to my dismay, any time of day I’m always in the mood for dessert. Ice cream, cookies, candy… I could eat it all day long.

That doesn’t exactly mix well with a bodybuilding competitor. The only was to silence the need for constant dessert was to create my own healthy, low calorie version of them all. First up on the chopping block: cheesecake.

BUT, as much as I love dessert, I love breakfast food.

French toast will forever have a soft spot in my heart. Thus  – Strawberry Cheesecake Stuffed French Toast… so you never have to choose between breakfast or dessert.

Or your health and a strong, fit body. This recipe is perfect for both you tastebuds and your bod. Enjoy, and don’t be shy – shoot me a comment if you like it!

2016-08-21 12.55.03 1

 

Don't worry, I shared.
Don’t worry, I shared.

 

 

 

 

 

 

 

 


The Good Stuff:

For French Toast

3 slices bread (whole wheat potato bread is my preference)

100g egg whites

5g cinnamon

Strawberry Cheesecake Filling:

56g fat free cream cheese

3g sugar free fat free cheesecake pudding mix

150g sliced strawberries

1 packet stevia


20160823_082837-2Directions:

  1. Pour egg whites and cinnamon in a wide, flat bowl, large enough to dunk the bread in.
  2. Heat up a non-stick skillet and spray with non-stick oil.
  3. Flip each piece of bread inside the cinnamon egg bowl and place on skillet immediately. Do this for each piece of bread. Flip when golden brown on one side. If there is extra egg mix leftover, pour it only the bread while still in the skillet so that it can cook onto the bread. Get those proteins in!
  4. In a separate bowl, place the cream cheese. Warm it up in 20-25 second incriminates in the microwave, stopping to mix it around. When the cream cheese has a soft, smooth, and only slightly bumpy texture, take it out.
  5. Add in the pudding mix and stevia to the melted cream cheese until throughly mixed.
  6. Layer each piece of bread with a layer of the cheesecake filling, then 100g strawberries sliced thinly.
  7. Place the bread on top of each other in a tower.
  8. Top with sugar free syrup or more strawberries… or vanilla ice cream. Breakfast for dessert, right?

20160823_085438

 

 

 

 

 

 

 

 

 

 

 

 

 

20160823_085814
Inside shot feat. the luckiest boyfriend ever who got breakfast in bed.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

20160823_085738


Macros:

3F, 61C, 40P

To lower carb content: All you have to do is substitute the potato bread for lower calorie option. Sarah Lee makes a 45 calorie light bread that you could try. 

To increase protein content: add in a little more egg whites to the french toast batter. You could also top this with protein frosting like this version which I love!


Modifications:

Not a strawberry fan? Layer these with blueberries, raspberries, banana… chocolate chips, peanut butter, vanilla ice cream, a real cheesecake… you see where I’m going here?

I’d love to know if you make this- or any – of these recipes! If you post on Instagram or Facebook, please tag me & use the hashtag #buildingbri so I can see!

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Ooey Gooey Chocolate Protein Microwave Mug Cake

This is all-time favorite, absolute go-to. The way I see it, there is really no need for “real” cake when you’ve got this! I ate this microwave protein mug probably close to everyday during prep. And honestly, I didn’t feel the compromise at all. I actually prefer this ooey-gooey cake over a box cake mix because its way easier, is made of better food sources, takes 5 minutes to make and may even taste better.

It’s make with high quality ingredients and limited artificial sugars to ensure that you feel as good after eating it as it tastes going down.

In total, this recipe takes about 5 minutes. No joke. Mash some banana, mix some ingredients together, and microwave. Boom! Done. The perfect dessert that you can both indulge in and enjoy.


The Good Stuff:

85g mashed banana

1 tsp baking powder

1 scoop chocolate protein powder

46g egg whites

1 packet stevia


Directions:

  1. Spray the inside of a large microwave safe coffee mug with non-stick spray. Put 85g of chunks of  banana inside the mug and mash it until it has a slightly thicker texture than pureed.
  2. Combine protein powder, baking powder, stevia, and egg whites with the mashed banana inside the mug and stir. Stir until it is completely mixed in and looks like cake batter.
  3. Microwave the cake batter for 30 seconds.
  4. Take out the batter and stir the edges that will have cooked first into the middle.
  5. Microwave the batter again for about 30-45 seconds, though times may vary based on the microwave itself. Be sure to keep an eye on it as it tends to fluff up and out of the mug, thus overcooking, if you’re not mindful.
  6. It is finished when the inside is the perfect texture – gooey, soft, and fluffy. The edges should be fairly solid, but you can adjust the cooking time based on your preference of cake texture.
  7. Top with peanut butter, chocolate sauce, of frozen yogurt if you’d like!

Processed with VSCO with a5 preset
End of step 3, with cooked edges and a soft middle.

 

Processed with VSCO with a5 preset

Processed with VSCO with a5 preset


Macros:

2F, 24C, 30P

To lower carb content: I’ve tried this recipe using less banana, and while it still tastes quite good, it’s not nearly as sweet or flavorful. However, if you simply have to lower the carb content, the banana is really the only carb source in this recipe, so you would have to limit that.

To increase protein content: add in a little more protein powder to the batter,  just be mindful to maintain the correct consistency.


Modifications:

Top these with whipped cream, ice cream, chocolate chips, peanut butter, marshmallows.. whatever you can imagine! You could also change the protein powder flavor to change the entire flavor profile.

Pro-tip: the browner the banana (save for rotten!) the sweeter the banana. Choose a softer, browner banana and you may just want to omit the Splenda all together because the natural sugars will be sweet enough.

I’d love to know if you make this- or any – of these recipes! If you post on Instagram or Facebook, please tag me & use the hashtag #buildingbri so I can see!

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