VISHAPE BROWNIES Version 2

VISHAPE BROWNIES Version 2

These taste VI-Mazing!!!!!  

I am so impressed with how well ViShape converts in recipes!!  

Ingredients:

1/2 Cup applesauce

1/8  Cup Greek Yogurt

1/8 C coconut oil or 1/8 cup melted butter

2 eggs

2 tsp vanilla extract

¾ cup Splenda Baking

½ C Cocoa Powder

¼ tsp salt

1 Tsp baking powder

½ cup Vishape

Blend wet ingredients, add in dry until mixed, 

add nuts or chips if you desire 

Pour into a lightly greased ( I used PAM) 9 inch pan

Bake in a 350* oven for 20 minutes.  Do not over bake.   Cool and cut into squares

Broiled BlueBerry Fusion

I love this dessert and just spunked it up by adding 

the Visalus Products to it!

Quart of Fresh Blueberries
1 Pacakage of Low Fat or Non Fat Cream Cheese
Lemon Juice
Brown Sugar about 2 TBS or Splenda Brown
2 Scoops Vishape
1 Scoop ViCrunch 
A shake of 2 of the Triple Berry Fusion 

Lay the berries out in a shallow baking pan after washing
Squirt on some Lemon Juice
Mix the softened Cream cheese with the Vishape
Spread carefully over the berries
Sprinkle on the VICRUNCH , Brown sugar and the FUSION

Place under the broiler for 1-3 minutes until top light brown

That's it!!! 
If you want you can put the crunch and the fusion under the cream cheese as well..

Jeanne Marie's ViShape Oatmeal Raisin Cookies

I make a lot of modifications to recipes, but I have to admit that THIS one was THE BOMB---made a great recovery snack after the MTV VMAs for sure :)  Seriously though, I would rather take the time to make my own cookies then buy them--Next I need to make chocolate chip and peanut butter--I have the amazing Miranda Lambert Peanut Butter cookie recipe that I KNOW I can modify as well----so many cookies, so little time!

Jeanne Marie's ViShape Oatmeal Raisin Cookies

3/4 Cup Butter flavor Crisco or you can use 1/2 cup + 6 TBSP softened butter

3/4 cup packed dark brown sugar ( or SF brown sugar substitute)
1/2 Cup Granulated Splenda ( or use regular sugar)
2 Eggs
1 Tsp Vanilla
1 Cup VISHAPE
1/2 cup gluten free flour mix ( I used Better Batter)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 C Oats ( Gluten Free quick or old fashioned, uncooked)
1 C Raisins

Heat oven to 350*
In a large bowl beat butter/Crisco with sugars until creamy, add eggs and vanilla. Beat well
Add Vishape and flour of choice, cinnamon, and salt, mix well
Add Oats and Raisins, mix well

Drop dough by rounded Tablespoons ( you can roll the dough into balls for more uniform cookies) place onto ungreased cookie sheet ( I line mine with parchment paper) 
Bake 8-10 minutes ( baked mine 9) until light golden brown.  Cool 1 minute on cookie sheets then remove to wire rack.  Makes about 4 dozen cookies- mine made 2 dozen because I made larger cookies

Low Fat, Low Sugar, Gluten Free Protein Morning Glory Muffins

I love muffins in the morning or for a snack midday--these are great for those times and I greatly reduced the sugar and fat content from an original recipe I found online, as well as making them gluten free and protein infused.  If you want to try to ViShape protein just click on the name and it will get you to a place you can order some online.

 To Make these muffins you will need:

King Arthur - Gluten Free Multi-Purpose Flour, 1 Cup

Vi-Shape, 8 rounded scoops (equals 1 Cup)

Whole Ground Flaxmeal, 2 TBSP

Splenda - Baking 3/4 Cup

Applesauce- Unsweetened, 1 1/2 cup

Oil, ¼ Cup

1 cup Unsweetened Almond Milk

2 Eggs

Vanilla Extract, 3 tsp

Shredded Carrots, 2 Cup

Shredded Coconut, Unsweetened, 1/2 cup

¼ cup Craisins

¼ Cup White Chocolate Chips

2 tsp Cinnamon

¼ tsp Salt

2 tsp baking soda

Mix dry ingredients into wet with a spoon in a large bowl.  Spoon into a lightly oiled muffin pan--non wheat flours do best in silicon pans-don't use paper muffin cups because they will stick terribly.  Bake in a 350 degree oven for 20-25 minutes. Amount of muffins will be determined by how large your muffin tin is and how high you fill it.  This recipe made 22 muffins for my tin  I sprinkled some Quinoa flakes on the top prior to baking. 

If you want to decrease the fat, you can eliminate the coconut or the oil all together--decrease the almond milk if not using the coconut to 1/2 a cup and if not using oil, replace it with applesauce.  You can also eliminate the craisins and chips, replace with nuts and raisins or use 1 chopped apple in place of ¼ cup of applesauce.

ViShake Crepes

ViShape Crepes

• 1/2 cup all-purpose flour (I use Better Batter Gluten Free)
• 4 scoops ViShape Shake Mix
• 1 egg
• 1 teaspoon oil ( I use Coconut Oil)
• 2 cups milk (Use Non Fat, Almond, Soy—whatever your preference)

Directions

1.     In a mixing bowl, combine all ingredients—you can use a blender if you prefer 

2.     Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble ( about a minute or so) after flipping cook only for 30 seconds or less.   When it is finished cooking, remove it and repeat this process with the remaining batter.  

3.     Fill or top with your favorite topping, I like to use strawberries

Bon Appetit! 

Makes about 12 crepes.

Gluten Free Vishape Strawberry Shortcake

Gluten Free Vishape Strawberry Shortcake

 

These aren't those spongy little cakes you buy in the produce section of the supermarket, these are dense and delicious, soaking up the strawberry juice.  Easy to make!

4 Cups sliced strawberries with 1/4 C sugar substitute--Mash together with fork and set aside

Meanwhile heat oven to 425* Lightly grease a cookie sheet or use a silpat.   

Measure out 1/4 cup sugar substitute, 6 scoops ViShape 2 C Gluten Free Bisquick 

mix and blend together.  

Cut in using a fork or Pastry knife 1/3 of a cup of butter,cut into small pieces.  

In a separate bowl, beat 3 eggs or egg substitute equivalent, 3/4 cup non fat milk and 1/2 tsp Vanilla extract.   Once blended, add to the flour mixture.  Spoon out using 1/2 cup measure onto Silpat or greased cookie sheet 

( makes 6 large biscuits)  

 

Bake in the 425* oven for 12-14 

minutes depending on size.    

When cool, cut shortcake in half, layer the strawberry mixture and whipped cream or whipped topping.  

 

Enjoy!!

Apple Cinnamon Raisin ViShape Bread

 Apple Cinnamon Raisin ViShape Bread

Gluten Free, Low Fat, Protein Infused Quick bread

3/4 C egg whites

1/4 cup honey or agave nectar

1/2 cup Baking Splenda or other Sugar Alternative

6 Scoops Visalus Vishape Protein

3/4 cup Pamela's Pancake Mix

1 1/2 cup unsweetened applesauce

3/4 C nonfat unflavored yogurt

1/3 C raisins

1-2 TBSP Cinnamon

Mix wet ingredients, then add dry except the cinnamon.  Pour 3/4 of the batter into a silicone baking pan that has been sprayed lightly.  Into the remainder of the mix, put in the cinnamon, and pour mix on top of batter in pan, lightly cut in to give marbling effect.  Place in a 350* oven for 50 minutes, check with a knife to see if center is done, if not bake for 1-2 more minutes.  Cool 5 minutes and remove from pan.  When totally cool slice into 12 pieces.

104 calories 18 C 1 Fat 6 protein 11 sugar 2 fiber