1.5 Servings (60g) - Complete Pancake Mix
1 Scoop (30g) - Vanilla Whey Protein
1 Serving (8g) - Sugar Free Fat Free Pudding Mix Vanilla
Dash (3g) - Splenda
Dash (2g) - Baking Powder
Wet: -
1 (50g) - Large Egg (without shell)
2oz (50g) - Greek Yogurt
Filling/Topping: -
1/2 Scoop (15g) - Chocolate Whey
2oz (50g) - Greek Yogurt
2 Servings (24g) - Powdered Peanut Butter
Pre-heat Oven to 350 degrees.
Combine dry ingredients into a mixing bowl (place some sprinkles in batter).
Add wet ingredients and stir to form batter.
Coat a circular donut pan with cooking spray and transfer batter.
Bake for 12-15 minutes until a toothpick comes out clean.
Transfer donuts to a separate plate.
Mix Whey and yogurt to form a thick pudding (this is your glaze).
Mix Powdered peanut butter with just enough water to form a thick pudding (drizzle for donuts).
Take a donut, dip it into the glaze, let the remaining glaze drip over the bowl, and set it on a plate.
Use spoon to apply drizzle on top of donuts by going back and forth.
  • 1/2 cup egg substitute
  • 2 Tbsp sugar substitute like Stevia, more or less to taste
  • 2 tsp rum extract
  • 1 tsp vanilla extract
  • 1/2 tsp + pinch nutmeg, ground
  • 2 pinches cinnamon, ground

In a medium saucepan heat on medium to medium high the Premier ProteinĀ® Shake, egg substitute and sweetener. Stir continuously until the mixture thickens slightly, usually a few minutes. Note, do not bring to a boil. Stir in the vanilla, rum, Ā½ tsp nutmeg & pinch of cinnamon.

Remove from heat and pour into a heat resistant container, cover and refrigerate until the eggnog has cooled (at least 3 hours).

Just prior to serving, ladle your yummy high protein eggnog into glasses, and garnish each with an extra little sprinkle of ground nutmeg & ground cinnamon.