Here Are Four Easy Ways to Make Protein Waffles

Method

1. Heat a waffle iron to medium-high heat.
2. In a large bowl, whisk together Quest Protein Powder®, baking powder, water, and 1 egg.
3. Coat waffle iron with cooking spray.
4. Add waffle batter and cook for 2-3 minutes.
5. Remove waffle and top with desired toppings.

Method

CHURRO WAFFLE

1. In a small saucepan over medium heat, combine water, Quest Bar®, salt and butter. Bring to a boil and remove from heat.
2. In a mini blender, blend Quest Protein Powder®, oat flour and almond flour.
3. Stir in flour mixture into pot until a ball forms.
4. Add in eggs one at a time until mixture is smooth
5. Place ⅓ of the batter into the waffle iron.
6. Cook for 2-3 minutes.
7. Mix together the cinnamon and sweetener.
8. Remove from waffle iron.
9. When churros are cool enough to handle roll in the cinnamon and sweetener mixture.

Method

1. Prepare an ice bath by filling a large bowl with ice cubes and some water. Place another, smaller bowl on top of the water, and place a strainer inside. Keep this close by while you make the ice cream base.
2. In a mini blender process the sweetener into a powder. Separate the yolk from the egg. Combine the yolks and the sweetener in a medium mixing bowl. Whisk until smooth and mixture resembles a pale lemon-yellow color.
3. In a small pot, add milk with the vanilla (pod and seeds) and bring to a simmer.
4. Remove simmered milk from stove and slowly pour about ¼ cup into the egg-sweetener mixture while whisking. This warms the eggs and prevents them from curdling in the next step.
5. Pour milk and egg yolk mixture back into pot and heat on low-medium heat, stirring frequently to prevent yolk from scrambling.
6. Cook until the base has thickened enough to coat the back of the spatula and registers 170°F with an instant-read thermometer.
7. Strain the ice cream base into the bowl of the ice water bath which will remove the vanilla pod and any bits of egg that may have accidentally curdled.
8. Leave the ice cream base over the ice water bath, stirring occasionally, until it’s completely chilled. This will take about 10 minutes.
9. Once chilled, whisk in the Quest® Protein Powder and pour ice cream mixture into an ice cream maker and let churn for 15-20 minutes.
10. Remove ice cream from machine, place in an air tight container, covering the top with parchment to ensure no ice crystals form on top, and freeze for about 2-3 hours.
11. Serve immediately.

Method

1. Preheat waffle iron to max temperature.
2. In a mini blender, blend Double Chocolate Chunk Quest Bar® into a powder.
3. In a large bowl beat eggs until fluffy and light yellow.
4. Add the powdered Quest Bar® mixture and continue to mix until incorporated.
5. Melt butter and chocolate bar in microwave until smooth.
6. Add the Quest® Protein Powder, butter/chocolate mixture, cocoa powder, applesauce, vanilla extract, and salt and mix to combine.
7. Pour ¼ cup brownie mixture onto heated waffle iron.
8. Bake in waffle maker for 1:30-2:00 minutes.
9. Remove from waffle maker.

Method

• Place milk, sweetener and salt in a blender. Blend for 1 minute.
• Add protein powder and blend for an additional minute.
• Pour mixture into an ice cream maker, and follow manufacture’s instructions. Ice cream should be ready within 15 minutes. (For a firmer ice cream, place in freezer for 2 hours.)

Method

Chocolate Chip Cookie Waffle

1. Blend Quest Bar® into a powder.
2. Cream together the butter, sweetener, and powdered sweetener until smooth.
3. Beat in the egg, then stir in the vanilla.
4. Dissolve baking soda in hot water.
5. Add to batter along with salt.
6. Stir in oat flour, Quest® Protein Powder and sugar free chocolate chips
7. Form a small ball and place into waffle maker
8. Cook until lightly browned and remove to cool

Method

Filling

1. In a medium bowl, add Quest Protein Powder™, sweetener, greek yogurt, and sour cream.
2. With a hand-mixer, mix on medium speed until smooth.

Method

Filling

1. Stir together all ingredients until a smooth mixture is formed.
2. Heat in microwave in 15 second intervals to get the protella to desired temperature.