If those Christmas treats recipes in Part 1 weren’t enough – here’s some more festive goodness!

Protein Pumpkin Pie

Ingredients for crust:


– 3/8 cup Coconut Flour
– 1 cup Rolled Oats
– ½ cup Egg Whites
– ½ cup Vanilla Protein Powder of Choice [I used PES Gourmet Vanilla]
– ¾ cup Milk
– 1 Tbsp Grass-Fed Organic Butter
– 1 Tbsp Vanilla extract
– ½ Tbsp Toffee or Pumpkin Sweetener of Choice [I used World Markets Pumpkin Pie flavor]

Ingredients for filling:

– ½ cup Egg Whites
– 1 can Pumpkin Puree
– ¼ cup Vanilla Protein Powder [I used PES Gourmet Vanilla]
– 1 Tbsp Toffee or Pumpkin Sweetener of Choice [I used World Markets Pumpkin Pie flavor]
– ½ Tbsp Mixed Spice
– ½ Tbsp Ground Cinnamon

Directions for crust:

1. Mix all ingredients until dough is formed.

2. Using your fingers, press dough into a medium-sized pie tin.

3. Bake dough for 25 minutes at 375 degrees F (190 C) or until nicely browned.

4. Remove from oven.

Directions for filling:

1. Blend all ingredients.

2. Pour mixture into already-cooked pie crust.

3. Bake for 15-20 minutes at 340 degrees F (170 C) or until a knife comes out clean.

4. Remove from oven and let cool.

And… dig in! Makes 8 slices of pie.

Peppermint Oreo Protein Cheesecake

christmas treats recipes_2Ingredients for crust:


– 3 cups Chocolate Cheerios
– 1/4 cup unsweetened cocoa powder
– 1/2 cup unsweetened Silk Vanilla almond milk [or can sub Silk Chocolate almond milk]
– 1/4 cup granulated Stevia

Cheesecake filling:

– 1 brick fat-free cream cheese [room temperature]
– 1 ½ cups plain 0% Greek yogurt [I used Aldi’s brand]
– 1 cup fat-free cottage cheese
– 2 large Whole Eggs
– 2 scoops Vanilla Protein Powder [I used Quest’s vanilla]
– 1/2 cup granulated Stevia
– 2/3 package sugar-free cheesecake pudding mix
– 1 tsp Vanilla extract
– 1/2 tsp ground cinnamon
– 4 Oreos (I used Winter Edition because of the holiday season, hooray!)
– 2 peppermint candy canes [about 28grams]


1. Preheat oven to 300 F. Start by making the base for the cheesecake.

2. Add Cheerios, cocoa powder, and Stevia to a food processor and blend until mostly smooth. Add 1/4 cup of almond milk and blend until mixed in. Add remaining almond milk and blend again until it forms a thick, dough-like consistency.

3. Press crust into the bottom of an 8-inch spring form pan sprayed with cooking spray.

4. Bake for 7 minutes and set aside to let cool.

5. To make filling, add cream cheese, Greek yogurt, and cottage cheese to food processor. Blend until smooth. You do not want there to be any clumps of cream cheese or cottage cheese.

6. Add eggs and vanilla extract. Pulse a few times until eggs are mixed in. Next, add protein powder, Stevia/sweetener, sugar-free pudding mix, and cinnamon. Blend until everything is mixed together and incorporated.

7. Use a spoon and lightly break up candy canes and Oreos into smaller chunks. Add Oreos and candy cane pieces. Pulse until Oreos and candy canes are completely mixed and no longer in large pieces.

8. Make sure crust has cooled, and then pour batter over crust.

9. Bake for 60 minutes at 300 F. Take the cheesecake out of oven and let cool for 2-3 hours, then refrigerate for 4-5 hours. I prefer to let it sit in the fridge overnight to completely set.

Slice into 8 pieces and enjoy! 

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