What is the "texture" of these things

[jjohn1]

I just made the fudgy nutty protein bars. When I had all this stuff mixed up, it was the consistency of "coarse meal" like I was making biscuits. I just can' imagine these "hardening" up and able to cut.

I'm sure it is because I only had Herbalife Vanilla High Protein shake mix and that is what I used.

I would really appreciate to know what these are "suppose" to be like. These sound so wonderful and cheap!! My husband is diabetic so I'm constently on the look out for cheaper protein snacks.

[Ottawa]

When I make a high protein cookie they are very hard to cut afterwards without breaking up. Only when you mix in with other flour-like ingredients do you get a littel closer to a bread-like texture.

You may want to try some of the muffins or check out the CarbQuick ideas on this board.

ALthough LC "fillers" for baking are more expensive than regular flour the price can be brought down a few ways.

If you get Plain Whey Protein in the 25 lb. bag it is less than a third of the price of the flavored name brand variety sold in the plastic tub. Also it is 0 ECC and 25 grams/protein per scoop.
Mixed half and half with LC bake mixes and add a little baking powder and it still rises well although loses a bit of the gluten characteristics in the finished product.

I have never made the protein bars you are referring to but make the cookies in some form almost every month. An Oreo, they are not, but they provide a crisp, sweet, firm cookie at under a carb apiece.

I would like to hear from others who may have made the bars.