2 egg whites
5 oz. fat free cream cheese
62g (2 scoops) IsoPure Zero Carb protein isolate (chocolate)
1 cup (226g) 1% cottage cheese
1/2 cup frozen raspberries (60g)
1/2 cup Splenda
1 tbsp cocoa powder
1 tsp vanilla extract
non-stick cooking spray
Preheat oven to 350 degrees. In a blender, combine all ingredients and mix well.
Spray 8 mini-loaf tins with non-stick spray, and distribute batter evenly. Bake for about 25-30 minutes.
When the bars are done, flip them out of the pan onto a sheet of foil, and chill in the fridge.
Makes 8 bars.
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