Protein Peanut Butter Balls

Recipe makes 8 balls.

Nutritional Information:
Per ball/per serving: 223 calories, 10g protein, 35g carbs and 12g fat.


Mix all ingredients together in a bowl and roll into 8 balls. Place in the fridge for a few hours and enjoy.

  • Maxitone Definity Protein Plus 540g

    Maxitone Definity Protein Plus 540g

    540g/18 servings


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High Protein Chocolate Orange Brownie Cupcakes

Recipe makes 24 cakes.

Nutritional Information:
Per cake/per serving: 104 calories, 5.2g protein, 5.8g carbohydrate, 6.65g fat, 45mg sodium.


  • 400g tinned pureed pumpkin
  • 150g dark chocolate (at least 70% cocoa)
  • 1 tsp cinnamon
  • 150g ground almonds
  • 50g of Definity Protein Plus chocolate toffee
  • 25g cocoa powder
  • 1 ½ tsp baking powder
  • 8 tbsp granulated Splenda
  • 1 tsp vanilla extract
  • 3 medium eggs (separated)
  • Zest of 1 large orange
  • Juice of 1 large orange

For the frosting:

  • 100g quark
  • 100g extra light cream cheese
  • 4 tbsp powdered Splenda
  • 1 tsp vanilla extract
  • Zest of 1 orange

Preheat oven to 160'C. Weigh out cinnamon, ground almonds, Splenda, cocoa powder, baking powder & Definity Protein Plus and sieve into a mixing bowl. In a separate bowl whisk the egg yolks, vanilla extract, orange juice and zest until pale. Empty tinned pumpkin into a heatproof bowl with a touch of water and heat in the microwave for 2 minutes. While pumpkin is heating whisk the egg whites in into soft peaks and set aside. Remove the pumpkin from the microwave. Bash the chocolate into small chucks and add to the pumpkin puree and mix. Once mostly melted add the egg yolk mixture and beat until fully incorporated before adding the dry ingredients. Mix thoroughly.Lastly fold in egg whites carefully. Spoon your cake mixture into 24 individual cake cases and bake for approx 10 minutes. Allow to cool on a cooling rack. Mix all frosting ingredients and top when cakes are fully cool.

Protein Chocolate Parfait

Recipe makes 2 servings.

Nutritional Information:
Per serving: 172 calories, 22g protein, 17g carbs and 1.5g fat.


Mix Definity Protein Plus in with yogurt. Layer fruit and yogurt in a tall parfait glass. Top with chocolate shavings or a dab of fat free whipped cream.

Chocolate Protein Porridge

Serving size is approximately 100g.

Nutritional Information:
Per serving: 220 calories, 25.4g protein, 24.4g carbohydrate and 3.17g fat.


  • Half a cup of oats
  • 1 and half cups skim milk/soya milk
  • 1 scoop chocolate delight Sculptress Diet
  • 1 teaspoon honey

In a small saucepan mix the oats and 1 cup of milk. Gently bring to the boil, stirring occasionally until thick. Remove from heat and stir in chocolate Sculptress Diet. Drizzle a little honey on top and cover with remaining milk.

Top off your protein treat with these topping ideas:

  • Apple and cinnamon: Cook 1 apple sliced with the oats and milk. Before serving, sprinkle with half a teaspoon of cinnamon.
  • Tasty seeds:As with the apple and cinnamon, but sprinkle with half a cup of sunflower seeds and cinnamon.
  • Banana and maple syrup: Serve topped with chopped banana and maple syrup.
  • Sultanas/raisins: Add when cooked.
  • Mixed berries: Add when cooked.

Chocolate Protein Oatmeal Pancakes

Recipe makes 4 pancakes.

Nutritional Information:
Per pancake: 210 calories, 17g protein, 440 carbs and 3g fat.


  • 1 cup raw oats
  • 1 scoop Definity Protein Plus chocolate toffee
  • 3 egg whites
  • ¼ cup water
  • 1½ tsp cinnamon
  • 2 packets sweetener
  • 1½ tsp baking powder

Place all ingredients in a blender and blend for 30 seconds. Then pour onto a hot grill and cook like a normal pancake. An optional addition is to add some frozen fruit after the batter is blended.

Strawberry and Banana Protein Bars


  • 1 cup raw oatmeal
  • 90g Definity Protein Plus
  • ¼ cup fat free cream cheese
  • ½ cup non fat dry powder milk
  • 2 egg whites
  • ¼ cup water
  • 1 ½ bananas, mashed
  • 2 tsp rapeseed oil

Preheat oven to 325 degrees. Grease a 9"x9" square baking tray. Combine oatmeal, Definity Protein Plus, and dry milk. Set aside. In another bowl beat together with an electric hand mixer; cream cheese, egg whites, bananas, water and oil. Add the oat mixture and continue to beat until the two are combined. Pour batter into the prepared pan and bake for 30-35 minutes or until skewer comes out clean.

Banana Oat Cookies

Recipe makes 24 cookies.

Nutritional Information:
Per cookie: 238 calories, 15g protein, 43g carbs, 2g fat and 8g fibre.


  • 1 cup oats
  • 1 cup raisins
  • 1 cup shredded coconut
  • 1 scoop Sculptress Diet banana
  • 2 egg whites
  • ½ mixed crushed nuts
  • 1 tsp vanilla essence
  • 1 banana, mashed
  • 1 tbsp honey or sugar free maple syrup

Mix all dry ingredients and wet ingredients separately. Then combine. Form approximately 24 cookies and bake on the tray for 10-15 minutes until slightly browned.

Banana Bread

Recipes makes 10 slices.

Nutritional Information:
Per slice: 225 calories, 19g protein, 17g carbs, 12g fat and 4g fibre.


  • 350g low fat cream cheese
  • 10 egg whites (or 5 whole eggs)
  • 3 bananas, mashed
  • 1 scoop Sculptress Diet banana
  • 1 tsp baking powder
  • ½ cup sugar substitute
  • 2 tsp vanilla essence
  • Zest of one lemon
  • 1 cup bran
  • 1 cup ground almonds

Preheat oven to 180°C. Grease and line with grease proof paper a bread baking tin. In a bowl blend together the cream cheese and 3 egg whites (or 2 eggs if using whole) until smooth. Gradually add all the egg whites mixing until smooth. Add all remaining ingredients and mix well. Spoon into the baking tin. Cook for 25 minutes until the bread is browned on top and a knife inserted in the centre of the read comes out clean. Cool before slicing into 10 slices.

Chocolate Cheesecake

Nutritional Information:
Per serving: 80 calories, 16.5g protein, 14.3g carbs and 5.5g fat.


  • 1 packet low fat digestive biscuits
  • 1 tub low fat cottage cheese
  • 500g extra light soft cheese
  • 2 eggs
  • 1tsp almond extract
  • 1tsp Vanilla extract
  • 1 scoop Definity Protein Plus chocolate toffee

Lightly grease a 23cm spring form cake tin. Crush biscuits and pour into the cake tin. Blend cottage cheese in a food processor or with an electric mixer on high until smooth. In a large bowl combine the cottage cheese, soft cheese, Definity Protein Plus, almond & vanilla extract. Mix on medium speed until well blended. Add the eggs one at a time. Mix well after each addition. Pour the mixture gently into the cake tin on top of your crushed biscuits. Bake at 160 degrees celsius for 45 minutes. Turn oven off and let cheesecake cool in oven with the door ajar. When cheesecake is completely cool, remove from tin, cover with plastic wrap and refrigerate for 8 hours. Serve with your favorite topping!

No Flour Chocolate Cake

Nutritional Information:
Per serving: 200kcal, 7.9g protein, 20g carbs and 10g fat.


  • 400g raw pumpkin, peeled and cut into small chunks (any variety except butternut squash)
  • 150g dark cooking chocolate (at least 70% cocoa)
  • 1 tsp cinnamon
  • 150g ground almonds
  • 50g Definity Protein Plus chocolate toffee
  • 50g cocoa powder
  • 1 ½ tsp baking powder
  • 8 tbsp clear runny honey
  • 1 tsp vanilla extract
  • 3 medium eggs

Preheat your oven to 160 degrees celsius and line cake tin with greaseproof paper. Cook the pumpkin in a heatproof bowl with a touch of water in the microwave on high for 8 minutes. Remove from the microwave, drain the liquid and microwave for a further 3mins. Set aside. Weigh out your cinnamon, ground almonds, cocoa powder and baking powder. In another bowl, whisk the eggs, honey and vanilla extract until pale. Bash up chocolate in its packet into medium size chunks. When the pumpkin is out of the microwave, drain all the water out again and whisk until the chunks have turned to a puree. Add the chocolate to the pumpkin. Once mostly melted, add the egg mixture and beat until fully incorporated before adding the almond and cocoa powder. Mix thoroughly. Pour into the prepared tin. Place in the middle of the oven for 35 mins. Allow to cool in the tin.

Delicious Sculptress Diet Protein Waffles (Banana Split, Strawberry Sundae and Chocolate Delight)

Want to liven up your breakfast or snacks and still lose weight? Try our delicious protein waffles – whether you fancy a fruity banana split or berry option or comforting chocolate these are high in protein and perfect for sustaining energy levels through the day. They also make a delicious healthy snack on the go. For a gluten free, option use gluten free flour mix.

Recipe makes 4 large waffles.

Nutritional Information:
Per waffle: 276 calories, 6.9g fat of which saturates 1.7g, 40.2g carbohydrates of which sugars 5.1g, 12.8g protein.


  • 100g / 3 ½ oz plain flour
  • 100g/ 3 ½ oz wholemeal self-raising flour
  • 2 scoops (50g) of Sculptress Diet powder
  • 1tsp baking powder
  • 1 egg
  • 175ml – 200ml semi-skimmed milk
  • 1tbsp olive oil
  • 1tbsp xylitol (optional)
  • To serve: natural low fat yogurt, fresh fruit


  1. Sieve the flours into a bowl. Stir in the protein powder and baking powder.
  2. Beat together the egg, milk, oil and xylitol if using then gradually stir into the flour beating well to ensure no lumps. You can use a hand blender or food processor if wished.
  3. Heat a waffle iron according to manufacturer's instructions. Pour in the batter and cook until golden brown.
  4. Serve with natural yogurt and fresh fruit.

Protein Banana Split and Apricot Loaf Cake

A fruity and healthy twist on an all time favourite. This recipe is much lower in sugar than traditional versions and uses plenty of fresh and dried fruit to provide natural sweetness. It also uses wholemeal flour rich in B vitamins, fibre, magnesium and selenium to boost energy levels and keep the mind sharp. By including Sculptress Diet powder you greatly increase the protein content too helping to stabilise blood sugar levels and support muscle mass.

Recipe makes 1 x 2lb loaf cake, about 12 slices.

Storage: Store in an airtight container in the fridge for 3-4 days. Freeze for up to 1 month.

Nutritional Information:
Per slice: 212 calories, 6g protein, 23g carbohydrates of which sugars 13.7g, 11.2g fat of which saturates 6.1g.


  • 115g / 4oz chopped ready to eat dried apricots
  • 150g (5oz) 1½ cups wholemeal self raising flour
  • 3 scoops / 75g / 3oz Sculptress Diet in banana split flavour
  • 2tsp baking powder
  • 1 tsp ground cinnamon
  • 125g / 4 ½ oz unsalted butter
  • 3 bananas, mashed
  • 2 eggs, free range
  • 50g / 2oz xylitol
  • Handful of dried banana chips (about 10-12) no added sugar, optional


  1. Preheat the oven to 180ºC/350ºF/Gas 4. Grease and base line a 2lb loaf tin. Place the apricot pieces, flour, protein powder, baking powder and cinnamon in a bowl. Mix together.
  2. Place the melted butter, bananas, eggs and sugar in a liquidizer and blend until smooth.
  3. Add to the flour and mix thoroughly.
  4. Spoon the mixture into the cake tin and decorate with the dried bananas chips if using.
  5. Bake in the oven for 35-40 minutes until firm and golden.
  6. Allow to cool in the tin for 10 minutes then turn out and cool on a wire rack.

Chocolate Nut Ice Cream

A sensational indulgent tasting dessert or snack yet incredibly healthy and low in calories too! This is a perfect post exercise snack but equally makes a wonderful treat for anytime of the day when you fancy something sweet and satisfying. Adding Sculptress Diet powder provides plenty of protein to help stabilise your blood sugar and prevent cravings and energy dips. The combination of carbohydrates from the banana and protein from the shake also creates a perfect recovery food – so eat up and enjoy!

Recipe serves: 6 - 8 people

Nutritional Information:
Per serving: 130 calories, 6g protein , 16.1g carbohydrates of which sugars 12.6g, 4.4g fat of which saturates 0.9g.


  • 2tbsp / ¼ cup almond butter or wholegrain peanut butter
  • 125ml / 4floz / ½ cup water or coconut water
  • 3 scoops of Sculptress Diet powder
  • 1tbsp xylitol – optional if needed to sweeten
  • 3 large ripe bananas, sliced and frozen

Place the nut butter, water and protein powder in a blender or food processor and process until smooth and creamy. Add the frozen banana and continue to blend to form a creamy soft ice cream. You can serve it immediately or spoon into a container and freeze until needed. Remove from the freezer 15-30 minutes before you wish to serve it to soften slightly.