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Puffed Wheat Pistachio Sponge Cake Bars

Puffed Wheat Pistachio Sponge Cake Bars

Calories 124 (15% from fat)
Fat 2.1 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 9 mg.
Sodium 225 mg.
Carb. 18 gram
Fiber .5 gram
Sugar 2.6 gram
Sugar Alcohol 0 gram
Protein 7.6 gram


1/2 cup Splenda
(We used the box that measures cup for cup like sugar.)

1/2 cup flour

2 tsp. low sodium baking powder

1 packet (1 oz.) sugar free, fat free Pistachio Jell-O

1 scoop (1/3 cup) protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)

1 Tbsp. canola oil

3 egg whites

1 1/2 cups fat free milk

4 cups puffed wheat

1. Preheat the oven to 350 degrees Fahrenheit. Spray the trays of an 8-mini-loaf baking pan with fat-free cooking spray.

2. Pour the first five ingredients, Splenda through protein powder in a bowl and mix them together. Then whisk in the oil, egg whites and milk.

3. Once the oven is heated, add the puffed wheat and mix it in. Pour the batter evenly in each tray. (It came to about 1/3 cup plus 1 tablespoon per bar.) Bake for 10-12 minutes, until a toothpick inserted in the center comes out clean.

4. Place on a wire rack and cool for 10 minutes before serving.

Yield: 8 Servings

 Puffed Wheat Pistachio Sponge Cake Bars

This is a Freezer Friendly Recipe!

Freeze each bar for easy re-heating later.

Microwave each bar for approximately 1.5 to 2 minutes. To make sure it comes back moist, put the frozen bar in a microwave safe bowl. Cover the bowl with a damp cloth or paper towel. It'll taste just like it came out of the oven fresh.

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