Preheat oven to 350°F. Lightly coat an 8-inch round cake pan with cooking spray.
In a medium bowl, whisk together egg, egg white, applesauce, oil, yogurt, vanilla and Sucanat; set aside. In a small bowl, toss pear with lemon juice; set aside.
In a separate medium bowl, whisk together flour, baking powder, baking soda, spices and salt.
Stir egg mixture and pour into flour mixture, mixing until well combined.
Fold in half of the pear chunks. Scrape batter into cake pan and smooth top. Evenly scatter remaining pear chunks over top of batter.
Prepare Maple Cream:
Using a hand-held mixer, beat cream cheese until light and creamy.
Add yogurt, maple syrup, stevia and cinnamon and beat until well combined. Refrigerate for 15 minutes or until ready to serve.
Bake cake on middle oven rack for about 30 minutes or until a skewer inserted into center of cake comes out clean.
Let cool for 10 minutes before removing from pan and placing on wire rack. Let cool completely before serving.
Add yogurt, fruit and honey to a blender. Blend until smooth.
Fill mold or if using cups, place them on a tray or baking sheet. Fill each cup with the fruit mixture.
Cover the filled cups with one large piece of aluminum foil over each of the filled cups. Insert a wooden craft stick (or plastic spoon if you don’t have sticks) through a slit in the foil into each cup.
Freeze 4 hours or overnight.
To serve, run the ice pops under warm water until they slide out of the paper cups.
Notes
Try Different Flavors: Mango Pineapple – 1 cup chopped mango, 1 cup chopped pineapple.Strawberry Banana – 1 banana sliced, 1 ½ cup strawberries, stems removed and sliced in half.Vanilla Cinnamon – 1 tsp. best quality vanilla extract, 1 tsp. cinnamon
1 ½ to 2cupsYogurt Cheese.Strain Plain Greek Yogurt overnight in refrigerator using cheese cloth or fine strainer.
½cupWalnut Oil
2tsp.Extra Virgin Coconut Oil
1tsp.Best Quality Vanilla Extract
Olive Oil Cooking Spray
Instructions
Preheat oven to 350°. Coat a 9×13” baking pan with cooking spray.
In a large bowl combine protein powder, flour, oats, oat bran, flax seed, wheat germ, sea salt, cinnamon, nutmeg, and agave. Stir in chocolate chips.
In another bowl mix the yogurt cheese, oils and vanilla. Mix well.
Add the yogurt cheese mixture to the dry ingredients. Use your clean bare hands to combine these well. I like to coat my hands in olive oil to help prevent sticking.
Place mixture in prepared pan. Press it down and even out the top. Bake on middle rack in oven for 15 minutes. Remove from heat.
Let cool and cut the dough into bars. Place these bars on a cookie sheet lined with parchment paper and bake again for another 15 minutes.
Remove from heat. Transfer to wire cooking rack and let cool. Place in airtight container and store in refrigerator.
For the ice cream, place egg whites in a mixing bowl. Use a handheld electric mixer to beat them into stiff peaks. Fold in the whey. Add sweetener to taste. Freeze for at least 1 hour (longer if you have time.)
Meanwhile, make the peanut butter cups by blending all the ingredients together in a blender.
Divide the peanut butter mixture into round muffin tins, filling about ¾ full. Place filled muffin tin in freezer and let freeze for about an hour or until firm.
When ready to eat, scoop ice cream into a bowl and top with two peanut butter cups.
In a food processor, blend together dates and water.
Add nut butter and process until smooth. Add more water as needed.
Add protein powder, flaxseeds and salt and process to combine thoroughly. Add apricots and half of the Grape-Nuts. Pulse just enough to incorporate them into the mixture.
