Churro, Row, Row Your Boat…Gently Down The Flavor Stream

churro waffle bloq
Recipe of the Week


Yields: 4 servings | Serving Size: 1 scoop

Calories: 103 | Protein: 11g | Fat: 4g | Net Carb: 8g

P/CAL: 43%

Prep Time: 30 min | Cook Time: 20 min | Total Time: 3 hr


Yields: 2 cups | Serving Size: 1/4 cup

Calories: 37 | Protein: 5g | Fat: 1g | Net Carb: 2g

P/CAL: 57%

Prep Time: 3 min | Cook Time: N/A | Total Time: 3 min


Yields: 12 servings | Serving Size: 1/4 waffle

Calories: 110 | Protein: 6g | Fat: 7g | Net Carb: 6g (0g sugar)

P/CAL: 20%

Prep Time: 10 min | Cook Time: 5 min | Total Time: 15 min



1 scoops Quest® Vanilla Milkshake Protein Powder

2 cup 2% milk

½ vanilla bean pod

¼ cup zero-calorie sweetener

1 egg yolk


1 scoop Quest® Chocolate Milkshake Protein Powder

½ cup fat free greek yogurt

¼ cup light sour cream

½ cup zero calorie sweetener (powdered)

¼ cup unsweetened cocoa powder

¼ cup water


1 scoop Quest® Vanilla Milkshake Protein Powder

1 Cinnamon Roll Quest Bar®

1 cup water

4 tablespoons butter

½ teaspoon salt

½ cup oat flour

¼ cup almond meal

2 eggs

2 teaspoons cinnamon

3 teaspoons zero calorie sweetener



  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.


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


  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