SNS Does it Again! 3 FREE Stacks. Just Post your favorite Protein desserts and WIN!

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    SNS Does it Again! 3 FREE Stacks. Just Post your favorite Protein desserts and WIN!


    It's time for another SNS promo folks! This time, we are offering up not one, not two but THREE stacks for you guys to log!

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    We have a cut stack, bulk stack, then a stack of your choice (recomp/bulk/cut)!!

    Here are the stacks:

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    Anything stack choices (2)
    Just out our page on nutra and pick 2 products of your choice and let us know what you will use them for!



    What do you have to do to win?

    Post up pics and recipes of your favorite protein dessert. I am talking about protein cheese cake, healthy cookies, all that good stuff. Bonus points for pictures and macros!



    Start NOW!!




    The winners will be announced this Tuesday, the 31st.

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    Great promo!! GTHIH!!!!!!
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    2 cups dry curd pressed cottage cheese (fat percentage optional)
    4 scoops your fav whey. (VMS Protean is my fav.)
    3 eggs
    1/2 cup vanilla Greek yogurt
    1 tbs honey
    1 tsp. grated lemon peel
    1-2 tsp. vanilla

    Preheat oven to 350. Combine ingredients and process until smooth. Pour into loaf pan and bake 30 minutes or until edges are slightly browned. Cool and refrigerate for a couple hours. Fruit on top is optional
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    Cool promo I cant watch I might get hungry!
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    1 vanilla Greek yogurt
    2 scoops VMS Protean
    A dash of whole milk or what's right for you...
    A pinch of stevia (optional)

    Mix and freeze for 30 mins

    Vanilla mint ice cream!!! Bomb.com

    Super lean ;-)
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    Nice promo. Gonna skim and probably use some of these recipes if they look good enough!
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    - 1.5c plain Greek yogurt
    - 3 tbsp natural peanut butter (and just a bit of the oil)
    - 4 tbsp lite Cool Whip
    - 2 scoops Protein to the Nth Degree chocolate egg protein (20g protein total)

    The consistency is dead on to a pudding or soft-serve.

    Kind of a poor picture:

    Name:  527981_10100342842552875_1454336804_n.jpg
Views: 225
Size:  50.2 KB
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    Quote Originally Posted by Airborne42 View Post
    2 cups dry curd pressed cottage cheese (fat percentage optional)
    4 scoops your fav whey. (VMS Protean is my fav.)
    3 eggs
    1/2 cup vanilla Greek yogurt
    1 tbs honey
    1 tsp. grated lemon peel
    1-2 tsp. vanilla

    Preheat oven to 350. Combine ingredients and process until smooth. Pour into loaf pan and bake 30 minutes or until edges are slightly browned. Cool and refrigerate for a couple hours. Fruit on top is optional
    Pics bro!
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    Quote Originally Posted by MidwestBeast View Post
    - 1.5c plain Greek yogurt
    - 3 tbsp natural peanut butter (and just a bit of the oil)
    - 4 tbsp lite Cool Whip
    - 2 scoops Protein to the Nth Degree chocolate egg protein (20g protein total)

    The consistency is dead on to a pudding or soft-serve.

    Kind of a poor picture:

    Name:  527981_10100342842552875_1454336804_n.jpg
Views: 225
Size:  50.2 KB
    Nice!!

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    Sweet promo I like the bulk options: D
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    Not an entry.

    Recently I've found that I enjoy mixing either VMS or cinnamon roll protein powder with just enough milk to have a thick creamy texture and pouring that over assorted berries. Ie. Blackberries, blueberries, raspberries.

    Its delicious. Something everyone should give a try some time!
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    Macro's:*834 calories; 123g Protein, 63g Carbs, 10g Fat

    12oz - Fat Free Philadelphia Cream Cheese
    10oz - ***e 0% Fat Free Greek Yogurt
    2 whole eggs
    3/4 Cup - Granulated Splenda
    1/4 Cup - 1% Milk
    1.25 Scoop - RVC Protean
    1 tsp - Vanilla Extract
    1/4 tsp - Kosher salt


    Directions: All ingredients at room temperature.

    1. Preheat Oven to 325 - Prepare 6" cake pan with non-stick spray and parchment paper in the bottom.
    2. Cream Cheese in mixer - mix on medium until creamy - scrape sides of bowl down.
    3. Add splenda - mix on medium until incorporated - scrape sides of bowl down.
    4. Add eggs one at a time while on medium. Again...scrape.
    5. Add the rest of the ingredients - mix on medium for 3 minutes.*
    6. Pour in pan - extra batter in mouth - yum.
    7. Bake at 325 for 30 minutes. Turn oven to 200 for 50min - 1 hour. Remove and let cool on the counter. Wrap and refrigerate overnight.

    Name:  cheesecake.jpg
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    YESSS. Time to whip out the ol recipe book and show some skill! Eager to see what other people post. Too bad im at work and i have to sit here reading and seeing pictures...
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    Quote Originally Posted by CaptHowdy5150 View Post
    Macro's:*834 calories; 123g Protein, 63g Carbs, 10g Fat

    12oz - Fat Free Philadelphia Cream Cheese
    10oz - ***e 0% Fat Free Greek Yogurt
    2 whole eggs
    3/4 Cup - Granulated Splenda
    1/4 Cup - 1% Milk
    1.25 Scoop - RVC Protean
    1 tsp - Vanilla Extract
    1/4 tsp - Kosher salt


    Directions: All ingredients at room temperature.

    1. Preheat Oven to 325 - Prepare 6" cake pan with non-stick spray and parchment paper in the bottom.
    2. Cream Cheese in mixer - mix on medium until creamy - scrape sides of bowl down.
    3. Add splenda - mix on medium until incorporated - scrape sides of bowl down.
    4. Add eggs one at a time while on medium. Again...scrape.
    5. Add the rest of the ingredients - mix on medium for 3 minutes.*
    6. Pour in pan - extra batter in mouth - yum.
    7. Bake at 325 for 30 minutes. Turn oven to 200 for 50min - 1 hour. Remove and let cool on the counter. Wrap and refrigerate overnight.

    Name:  cheesecake.jpg
Views: 197
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    I tried to make this the other week and was in a hurry and mixed up two different recipes and epicly failed. The filling was still amazing though and just ate it straight! lol

    Loving this one man, you got my vote so far
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    Quote Originally Posted by CaptHowdy5150 View Post
    Macro's:*834 calories; 123g Protein, 63g Carbs, 10g Fat

    12oz - Fat Free Philadelphia Cream Cheese
    10oz - ***e 0% Fat Free Greek Yogurt
    2 whole eggs
    3/4 Cup - Granulated Splenda
    1/4 Cup - 1% Milk
    1.25 Scoop - RVC Protean
    1 tsp - Vanilla Extract
    1/4 tsp - Kosher salt


    Directions: All ingredients at room temperature.

    1. Preheat Oven to 325 - Prepare 6" cake pan with non-stick spray and parchment paper in the bottom.
    2. Cream Cheese in mixer - mix on medium until creamy - scrape sides of bowl down.
    3. Add splenda - mix on medium until incorporated - scrape sides of bowl down.
    4. Add eggs one at a time while on medium. Again...scrape.
    5. Add the rest of the ingredients - mix on medium for 3 minutes.*
    6. Pour in pan - extra batter in mouth - yum.
    7. Bake at 325 for 30 minutes. Turn oven to 200 for 50min - 1 hour. Remove and let cool on the counter. Wrap and refrigerate overnight.

    Name:  cheesecake.jpg
Views: 197
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    Pretty sure this is the Layne Norton cheesecake recipe. It is good but not original
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    Quote Originally Posted by warbird01 View Post
    I tried to make this the other week and was in a hurry and mixed up two different recipes and epicly failed. The filling was still amazing though and just ate it straight! lol

    Loving this one man, you got my vote so far
    It's tricky. You can see that mine didn't come out perfect, but it was still good to eat.
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    Quote Originally Posted by jamesm11 View Post
    Pretty sure this is the Layne Norton cheesecake recipe. It is good but not original
    Don't care about originality. obviously it carries a little more weight. But just wanna see pics and recipes.

    Plus, there are probably hundreds of protein cheese cake recipes out there, pretty hard to invent your own by now.
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    I would say how someone incorporates the protein in the ingredient panel to make it towards the BB community. How it cooks and how it is prepared and the outcome is the true winner IMO. Not everything or baking goods can you just throw in protein power and expect it to be delicious or comes out looking fantastic.
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    Quote Originally Posted by jamesm11 View Post
    Pretty sure this is the Layne Norton cheesecake recipe. It is good but not original
    Layne's doesn't have the Greek yogurt in it:

    Layne & Isabel's Low-Carb Cheesecake Masterpiece


    • Ingredients:

      • 2 lbs no fat cream cheese
        4 whole large eggs
        1 tsp vanilla extract
        1 tablespoon cinnamon
        4 oz (1/2 cup) low carb no fat milk
        1 cup cooking splenda (sucralose)

      Directions:


      • Preheat oven to 350 degrees
        Using No Fat cooking spray, spray 9" pie pan
        Mix ingredients together using an electric blender in a large bowl
        Pour mix into pre-greased pan

        Heat at 350 degrees for 40-50 minutes
        Remove from oven and place in refrigerator

        You must let this sit at least 4-5 hours in the fridge if you want a decent cheesecake.

      Macronutrient Totals (per slice):


      • Protein: 20g
        Carbohydrates: 6g
        Fat: 2.25g
        Chocolate or vanilla protein powder can be added to the mix for flavor and more protein if desired.
        If one desires a softer cheesecake, then use 1 lb of light ricotta cheese and 1 lb of fat free cream cheese instead of 2 lbs fat free cream cheese. This changes the totals per slice.

      Macronutrient Totals (per slice):


      • Protein: 17g
        Carbohydrates: 5g
        Fat: 4.5g

      * This cheesecake is extremely good when topped with Walden Farms' calorie free chocolate syrup and a thin coat of peanut butter or fat free whip cream.
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    Just had to say, if anyone uses my recipe, be prepared that it's very filling and can take a while to eat lol (though I suspect this is probably the case with any using much Greek yogurt). It's almost a pain to me, to be honest (I mean, it tastes great, but I'm just so tired of eating lol).
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    Quote Originally Posted by MidwestBeast View Post
    - 1.5c plain Greek yogurt
    - 3 tbsp natural peanut butter (and just a bit of the oil)
    - 4 tbsp lite Cool Whip
    - 2 scoops Protein to the Nth Degree chocolate egg protein (20g protein total)

    The consistency is dead on to a pudding or soft-serve.

    Kind of a poor picture:

    Name:  527981_10100342842552875_1454336804_n.jpg
Views: 225
Size:  50.2 KB
    Have you tried freezing that ever? Might also lend itself well to some cut up banana's into eh?

    In4 more Food Porn....
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    Quote Originally Posted by MidwestBeast
    Just had to say, if anyone uses my recipe, be prepared that it's very filling and can take a while to eat lol (though I suspect this is probably the case with any using much Greek yogurt). It's almost a pain to me, to be honest (I mean, it tastes great, but I'm just so tired of eating lol).
    I might have to give this a shot. I need some delicious bulking recipes.
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    Quote Originally Posted by schizm View Post
    Have you tried freezing that ever? Might also lend itself well to some cut up banana's into eh?

    In4 more Food Porn....
    I haven't. Generally, I'm not patient enough to wait before eating lol. I suppose if I mixed it up at the same time I had dinner, I'd be able to freeze it.

    This is the same reason why trying to make bacon for a meal is awful for me, because as soon as one strip is done, I don't want to wait to eat it, haha.

    Quote Originally Posted by antihero View Post
    I might have to give this a shot. I need some delicious bulking recipes.
    I played about 1.5 hours of straight basketball, last night, and drank 2 Gatorades in that time (300g carbs), so when I got home, I didn't want to do much for dinner, so I just did this. I never want to eat after basketball, anyway, but I seriously nursed that thing over the course of about 2-2.5 hours...ridiculous.
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    Ev52’s Healthy Peanut Butter Chocolate Chip Cookies

    Ingredients:

    Cup Butter
    2/3 Cup 0% Greek Yogurt
    3 Tbsp Peanut Butter
    1 Large Egg
    20 Packets of Truvia
    1 Cups of Peanut Flour
    cup of Skim Milk
    1 Tsp Vanilla
    Tsp Salt
    Tsp Baking Soda
    1 Cup Dark Chocolate Chips (grain-sweetened if possible)

    Cream together: butter, yogurt, peanut butter and Truvia
    Add egg and mix well
    Add vanilla, salt and milk
    Mix together peanut flour and baking soda. Add slowly to mixture
    Add more milk if needed to make proper dough consistency
    Add chips
    Bake at 350 for approximately 10 mins.

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    Quote Originally Posted by Ev52
    Ev52's Healthy Peanut Butter Chocolate Chip Cookies

    Ingredients:

    Cup Butter
    2/3 Cup 0% Greek Yogurt
    3 Tbsp Peanut Butter
    1 Large Egg
    20 Packets of Truvia
    1 Cups of Peanut Flour
    cup of Skim Milk
    1 Tsp Vanilla
    Tsp Salt
    Tsp Baking Soda
    1 Cup Dark Chocolate Chips (grain-sweetened if possible)

    Cream together: butter, yogurt, peanut butter and Truvia
    Add egg and mix well
    Add vanilla, salt and milk
    Mix together peanut flour and baking soda. Add slowly to mixture
    Add more milk if needed to make proper dough consistency
    Add chips
    Bake at 350 for approximately 10 mins.

    <img src="http://anabolicminds.com/forum/attachment.php?attachmentid=62 795"/>
    I wanna try this!
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    Quote Originally Posted by fightbackhxc View Post
    I wanna try this!
    They are good, even my parents make them now. Peanut flour is almost all protein.
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