Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Tag: summer

Healthy Lemon Blueberry Breakfast Cheesecake


Easy, healthy, gluten-free breakfast cheesecake! Yes, I said breakfast and cheesecake in the same sentence and in my kitchen, it’s not uncommon to have dessert for breakfast. In fact, it’s perfectly acceptable to have this healthy, lemon, blueberry cake first thing in the morning because its high in protein and full of fiber and carbs from the gluten-free oats–a perfect breakfast treat.



I made this delicious bake using PEScience Gourmet Vanilla protein powder and you can get it for 30% off by using code PBCHOCO at checkout on their website


Healthy Lemon Blueberry Breakfast Cheesecake

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Category: breakfast, dessert, snack

Yield: 9

Serving Size: 1 square

Calories per serving: 100

Fat per serving: 3g

Carbs per serving: 13g

Protein per serving: 6g

Healthy Lemon Blueberry Breakfast Cheesecake

Healthy high protein breakfast dessert. Lemon Blueberry Breakfast Cheesecake.


  • 1/2 c oat flour
  • 1/2 c quick outs
  • 4 tbsp coconut sugar or brown sugar
  • 2 tbsp unsweetened applesauce
  • 2 packets stevia
  • 1 egg, whole
  • juice and zest from one lemon
  • 5oz greek yogurt
  • 32g vanilla protein powder (I used PEScience 30% off code PBCHOCO)
  • 2 tbsp crushed pecans
  • 1/2 c blueberries


  1. Preheat oven to 325F and prepare an 8x8 inch pan with parchment paper or non-stick spray.
  2. In a bowl, stir together the oat flour, oats, 2 tbsp coconut sugar, 1 stevia packet until combined. Mix in the egg, applesauce, lemon juice and zest. Evenly press batter into the bottom of the prepared pan and set aside.
  3. In a bowl, whisk together the greek yogurt, 2 tbsp coconut sugar, 1 stevia packet and protein powder until smooth. Fold in blueberries. Spread mixture over the top of the oats and sprinkle with crushed pecans.
  4. Bake for 17-20 minutes. Let cool before cutting into squares and serving.


Healthy Vanilla Yogurt and Granola Breakfast Popsicles


Dessert for breakfast? I’m totally in, especially on a hot Southern California Day!



These delicious high protein popsicles are simple to make using only 4 ingredients!

  1. Your favorite vanilla flavored yogurt!
  2. Almond milk!
  3. Fruit of choice!
  4. Granola! (I used Sweet Home Farm Granola)

Whisk together your yogurt and almond milk. Stir in or blend in your favorite fruit. Pour mixture into molds. Top with granola and then press in a popsicle stick. Place in the freezer for at least 6 hours or until solid. Enjoy a decadent breakfast treat!



I made these using Sweet Home Farm Granola because it’s made without GMO’s and low in sugar! That’s a double win for me!



Healthy Vanilla Yogurt and Granola Breakfast Popsicles

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 5 Healthy Breakfast Popsicles

Serving Size: 1 Healthy Breakfast Popsicle

Calories per serving: 103

Fat per serving: 1g

Carbs per serving: 12g

Protein per serving: 10g

Healthy Vanilla Yogurt and Granola Breakfast Popsicles

Healthy Yogurt and Granola Breakfast Popsicles are the perfect breakfast treat to keep you cool during the summer!


  • 2 c vanilla flavored yogurt (vegan if necessary)
  • 1 c almond milk
  • 1/2 c chopped fruit
  • 1/3 c granola Sweet Home Farm


  1. In a large bowl, whisk together yogurt and almond milk. If not using a flavored yogurt, you will want to add in sweetener to add sweetener now.
  2. Divide yogurt mixture between your popsicle molds until they are about 2/3 of the way full. Drop in desired fruit and finish with granola. Be sure to tap the molds on the counter when finished to ensure all air bubbles have disappeared.
  3. Place in the freezer for at least 6 hours or until frozen solid.
  4. To remove popsicles from molds, run them until warm water for 20-30 seconds.
  5. Enjoy!


*Macros will change depending on the yogurt and granola you use.


Blueberry Chocolate Protein Donuts

I woke up this morning with a very serious case of the Mondays. Can we just go back to the weekend full of donuts and Netflix? No, I needed to take Monday seriously and get some work done, so I compromised (with myself) and made Healthy Blueberry Protein Donuts.


I got the new Frosted Chocolate Cupcake Whey Protein from PEScience in the mail last week and it is holy freaking cow, delicious. It’s safe to safe this might be my new favorite protein flavor. Want to try it out yourself? You can get 30% off using code PBCHOCO at checkout.

blueberry-chocolate-donuts2 blueberry-chocolate-donuts     blueberry-chocolate-donuts

These deliciously moist donuts are glazed with a super simple Blueberry Lemon Sauce. Mmmm….



Blueberry Chocolate Protein Donuts

Yield: 5 donuts

Serving Size: 1 donut

Calories per serving: 136

Fat per serving: 5g

Carbs per serving: 13g

Protein per serving: 9g

Blueberry Chocolate Protein Donuts

Super moist baked chocolate protein donuts topped with blueberries and a fresh blueberry lemon sauce.


  • 1/2 c oat flour
  • 1 scoop frosted chocolate cupcake protein powder (PEScience 30% off PBCHOCO)
  • 1/4 c sugar-free maple syrup or sticky syrup of choice
  • 1/4 c pumpkin puree
  • 2 tbsp. unsweetened cocoa powder
  • 1 egg, whole
  • 1 tbsp. coconut oil
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1/4 c fresh or frozen blueberries
  • Blueberry Lemon Sauce
  • 1/4 c fresh or frozen blueberries
  • juice from 1/2 lemon
  • 2 tbsp. sugar-free maple syrup


  1. Pre-heat oven to 325f and prepare a donut pan with non-stick spray.
  2. In a bowl, mix together all dry ingredients.
  3. Stir in the pumpkin puree, syrup and melted coconut oil until smooth.
  4. Whisk egg in a separate bowl and then it to your chocolate stirring just until combined.
  5. Place batter into a plastic Ziploc bag or piping bag and snip the corner.
  6. Fill the donut molds with batter. Mine filled 5 molds.
  7. Sprinkle blueberries over the top of the donuts, about 5-7 blueberries each.
  8. Bake for 9-10 minutes.
  9. While donuts are cooling, prepare your sauce.
  10. Place all sauce ingredients into a small frying pan on medium-low heat.
  11. Cook for 2-3 minutes or until blueberries are soft enough to mash. Use a wooden spoon to made blueberries while stirring.
  12. Turn onto very low heat and let simmer for another 2-3 minutes.
  13. Remove from heat and let cool for a few minutes before pressing the sauce through a strainer to remove the larger chunks.
  14. Drizzle sauce over donuts and enjoy.


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