Per ball/Per serving:

223 calories, 10g protein, 35g carbs and 12g fat (Makes 8 balls)

Ingredients:

• 185g peanut butter
• 60g honey
• 1 scoop chocolate or vanilla Definity
• 115g raw oats

Recipe:

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

Per serving:

172 calories, 22g protein, 17g carbs and 1.5g fat (Makes 2 servings)

Ingredients:

• 2 cups chopped mixed fruit
• 2 cups of sugar free yogurt
• 1 scoop Definity Natural

Recipe:

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

Per serving: (Porridge, milk, Definity and honey)

Kcal 220 kcal, Protein 25.4g, Carbohydrate 24.4g and Fat 3.17g (100g serving made up)

Per serving: (Porridge with Definity without honey)

Kcal 166 kcal, Protein 25.4g, Carbohydrate 10.14g and Fat 3.17g (100g serving made up)

Ingredients:

• Half a cup of oats
• 1 and half cups skim milk/soya milk
• 1 scoop Definity Natural
• 1 teaspoon honey

Recipe:

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 Maxitone's Definity Natural. 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.

Per serving/Per pancake:

210 calories, 17g protein, 440 carbs and 3g fat.(Makes 4 pancakes)

Ingredients:

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

Recipe:

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.

Per serving/Per bar:

203kcal, 22g protein, 22g carbs and 3g fat. (Makes 6 bars)

Ingredients:

• 1 cup raw oatmeal
• 90g Strawberry Definity
• 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

Recipe:

Preheat oven to 325 degrees. Grease a 9"x9" square baking tray. Combine oatmeal, Definity, 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.

Per serving/Per cookie:

238kcal, 15g protein, 43g carbs, 2g fat and 8g fibre. (Makes 24 cookies)

Ingredients:

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

Recipe:

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.

Per serving/Per slice:

Per slice: 225kcal, 19g protein, 17g carbs, 12g fat and 4g fibre.(Makes 10 slices)

Ingredients:

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

Recipe:

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.

Per serving:

80kcal, 16.5g protein, 14.3g carbs and 5.5g fat.

Ingredients:

• 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 (Natural flavour)

Recipe:

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, 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!

Per serving:

200kcal, 7.9g protein, 20g carbs and 10g fat.

Ingredients:

• 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 (Natural flavour)
• 50g cocoa powder
• 1 ½ tsp baking powder
• 8 tbsp clear runny honey
• 1 tsp vanilla extract
• 3 medium eggs

Recipe:

Preheat your oven to 160’C 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, baking powder & Promax Natural (seive the Definity in, to aviod any lumps!) 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.