Move Over Oreo Balls!

The holidays are here!  And when it comes to me and the holidays, there are two things that you can always count on...  One, I am going to be NAUGHTY.  Two, I will be playing with my food.

About 5 years ago, my dear friend Erin (who I have to see before this year is up) dazzled guests at a Christmas party by bringing these fabulous, yet extremely naughty Oreo balls.

I'm not going to beat up on Oreos as we all know the deal, but as with everything else, there is always a less fattening way to get the same thrill and when it comes to those decadent little Oreo balls, by golly! I think I found it!

I replaced the Oreos with Power Crunch gluten free Chocolate Brownie Wonder Crisp bars and I swear you can't tell the difference!  As a matter of fact, try them for yourself and write in and let me know what you thought!  Yes, a lot less sugar and carbs than the Oreo version, but still one you'd want to "share" verses eating the whole tray.

 Power Crunch Crisp Chocolate Balls

8 Power Crunch Crisp bars

8 oz. reduced fat cream cheese

1 cup white chocolate chips

1 cup dark chocolate chips

Before you begin, prepare a cookie sheet by covering with parchment or wax paper.

Then using a blender, blend the Crisp bars into a powder and mix with cream cheese.  I started mixing both in the blender but transferred the mixture to a bowl to mix with a wooden spoon.  Once mixture was completely mixed, I used a tablespoon to help form the balls, which I put on cookie sheet.  After balls are formed, place cookie sheet in freezer to cool for about one hour. 

Ground Gluten Free Crisp Bars 

Crisps mixed with reduced fat cream cheese

Crisp and cream cheese balls

After an hour remove the balls from the freezer.  Melt the white chocolate using a double boiler.  I used a pot and a metal bowl.  Fill with water about 1/4 the height of the pot and place over medium hit. Put bowl on top and spray with Pam or put a few tablespoons of milk.  (I used almond milk).  This is to keep the chocolate from getting past  heating point to quickly.  You know when its gone over when it goes from nice liquid to thick and stiff batter.

Prepping to melt chocolate

White chocolate chips

Melted chips

Once chocolate is melted, you can either add balls to the bowl (one at a time) or use a spoon to drizzle over the balls.  Melt dark chocolate in a second bowl and repeat.  Then return the balls to the freezer to let them harden.  

Balls with dark chocolate and white chocolate

No bake, these balls are ready to eat within a half hour!  Recipe makes 24 balls.

Balls are 82 calories each, approximately 4.6 carbs and only 2 sugars not including the drizzled chocolate.  Too tired to figure that one out at the moment but you get the idea.  It's bad but not as bad as it could be.  Oh!  Almost forgot... 5 grams of protein per ball!

Enjoy!

I call this one my chocolate Picasso!
Yum!

Power Crunch Gluten Free Crisp

Power Crunch Rum Balls

Rum balls are by far one of my favorite Christmas treats!  But this year I wanted to try to add a bit of protein to the mix.  Calorie for calorie, there's not much difference between my traditional rum balls and the Power Crunch Ball but my traditional version is loaded with unnecessary sugar and gives you absolutely nadda in terms of protein!

These are easy to make and only approximately 2 grams of sugar per ball.  This is still a treat (not for everyday), but a lot better for your insulin levels than your usual Christmas goodies!  Yes, they have a healthy amount of fat, but all from palm oil and walnuts, which are loaded with Omega-3 fatty acids!  Take them to your next holiday party!  I wonder if they'll know it has protein???

Power Crunch Rum Balls

8 French Vanilla Creme Power Crunch Bars

1 cup of walnuts

2 Tbsp. Barcardi golden rum

In a blender or food processor, blend your Power Crunch bars and walnuts together until condensed to a powder.  Pour in a medium sized bowl.  Add rum and mix with a spoon.  Using a tablespoon, put a spoonful of mix in your hand and form into a ball.  

Mix should make 24 balls.

Approximate Nutrition

Calories 101.66          Fat  7.3 gr.           Sugar   1.66 gr.       Protein 5.5 gr.            Carbs 4 gr.

"Not Carol's Cookies" Banana Pecan Pancakes with Raisins

Earlier this week I received a very special delivery from BNRG, the makers of Power Crunch and Proto Whey.  No, it was not my usual protein delivery but a tin filled with wonderfully all natural, handmade goodness...Carol's Cookies.  These suckers are the size of small children's heads!  It was an assorted  box, but the one with pecans called for me.  I cut it in half.  (It was leg day, why not?) It was just like homemade.  Every bite offered something special whether it be a pecan or a raisin.  But I ended up eating the whole cookie!  SUGAR RUSH!!!!  Carol's Cookies are definitely something special and a great treat if you are rewarding yourself, but that was the only one of it's kind in my tin! :-(

I've been thinking about them ever since.  So today's cakes were inspired by Carol's Cookies.  Thank you BNRG for the inspiration!

Banana Pecan Pancakes with Raisins

1/3 cup ground oats

1 Tbsp. wheat germ

1 scoop Vanilla Creme Proto Whey

dash sea salt

1.5 tsp. stevia

1/2 tsp. baking powder

1 egg white

1/4 cup water

1 tsp. vanilla extract

1 Tbsp. pecans (crushed)

1 Tbsp. raisins

1/3 banana (cut into cubes)

In a small bowl, combine oats, wheat germ, whey, salt, stevia and baking powder.  Use a fork to sift together.  When completely mixed, add egg white, water and vanilla extract.  Fold in pecans, raisins and banana.

Preheat a non stick skillet lightly coated with Pam.  Using a tablespoon, measure out three cakes.  It's typically around 2 tablespoons a cake.  When the batter begins to bubble, flip cakes to cook opposite side.  

Garnish with remaining banana and a few pecans,  Serve with sugar free syrup.  Enjoy!