5555 N LAMAR B-110 AUSTIN, TX 78751


October 24, 2010


  • 300g raw butternut squash
  • 2 servings (66g) Fat Free Philadelphia cream cheese
  • 1 serving (12g) PB2 powdered peanut butter
  • 1 T (16g) cashew butter (any nut butter could be used)
  • 1 T (5g) Central Market bulk unsweetened baking cocoa powder
  • 3 servings (102g) Chocolate Protein Powder
  • Sugar Free sweetener to taste (I used 2-3 packets of Truvia)
  • Salt to taste if desired


  1. Roast or steam butternut squash until very tender.
  2. Allow to cool and mash or blend until very smooth. (I use an immersion hand blender)
  3. Add remaining ingredients, continuing to mash and blend smooth.
  4. Mixture will be very thick and VERY sticky.
  5. Line a pan or plate with wax paper, and spread mixture into a reasonably uniform thickness "bar". You can try using the back of a spoon or spatula, or even a sheet of wax paper, sprayed with cooking spray to help spread. (without cooking spray, it will stick to utensil)
  6. Place in freezer for at least an hour or two before cutting into 12 pieces and wrapping each in wax paper.
  7. For best results, store in freezer–note it will freeze rock hard.
  8. Before eating, allow to thaw some (doesn't take long if cut in individual pieces).
  9. If stored in refrigerator, it tends to be more sticky and lose shape.

Per Serving:

Calories: 61

Fat: 1

Carbs: 5

Protein: 8

Fiber: 1



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5555 N LAMAR B-110 AUSTIN, TX 78751

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