Cookie Stix and Jelly Protein Cakes

July 28, 2017

Cookie Stix and Jelly Protein Cakes


Peanut Butter and Jelly is one of my favorite combinations; and for my first few “bulks” this was a staple to get more calories in. However, a high fat, high carb, low protein snack didn’t always result in the leanest of bulks. You may have had similar results with some of your favorite bulking treats…. Today I still eat a good ole fashion PB&J from time to time, but I’ve also found ways to clean it up without giving up taste. One of these recipes is the Modern Protein Cookie Stix and Jelly protein cake. Try this today!




  • 1.5 Servings Generic Pancake Mix
  • 1 Scoop Vanilla Ice Cream Flavored Modern Protein
  • Dash Splenda
  • Dash Baking Powder
  • 1 Serving Sugar-Free Fat-Free Pudding Mix
  • 1 Whole Egg
  • 3 Tablespoons Greek Yogurt
  • Dash Vanilla Extract
  • 40g Sugar-Free Jam





  1.  Pre-Heat oven to 350 degrees.

  2.  Combine all ingredients and set aside in a mixing bowl.

  3.  Add wet ingredients to dry ingredients. Add a touch of water if batter is too thick.

  4.  Take mini loaf pans and coat with cooking spray. Transfer batter to fill pans half way full.

  5.  Cut in half and fill with Sugar free Jelly.

  6.  In a small bowl take 1/2 scoop Modern Protein and add enough water to form a batter. Use a spoon to drizzle on top of finish product




(Per Mini Cake)
Calories – 170 kcals
Fat – 4g
Carbs – 19.5g
Protein – 16.25g

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The information provided in this article, as well as this web-site blog is intended for informational and educational purposes only and should not be interpreted as medical advice for any condition. Always consult a qualified medical professional before beginning any nutritional program or exercise program. By reading this disclaimer, you hereby agree and understand that the information provided in this column is not medical advice and relying upon it shall be done at your sole risk.
USPlabs does not guarantee the accuracy of nutrition information; ingredient and nutrition content of foods may vary due to changes in product formulation, recipe substitutions, portion size and other factors. The nutrition analyses provided here are approximations only. Individuals with food allergies or other food intolerances should consult their physician for specific ingredient questions.

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