We've been doing this for the past year! We get our SF flavorings from www.davincigourmet.com -- the combos are endless. My personal favorite is creme de menthe and chocolate US nuked into a brownie.
I used to love to microwave the Chocolate Ultra size with just a little water to make a batter. I read about these Ultra Size Cakes in the No Nonsense Newsletter and they are awesome. If you wait to let them cool a while they start to lose some of the moisture and taste like a biscotti - good with coffee. If you add more water and they are really moist they are more like a brownie-but a little tougher.
I recently switched to Vanilla Ultrasize because I was getting a little burned out on Chocolate. I make cakes with it as well, and they smell really good in the microwave. Sometiems I am so hungry that I just eat the batter "raw" like a pudding so I've been experimenting with that as well. If you add a little Raspberry Crystal lite to the Vanilla Ultra size, in place of the little bit of water, it makes a great pudding or berry cake batter. I haven't cooked it yet, but it was darned good! I'd assume it will work the same.
My other favorite thing to do with Vanilla Ultra size is to mix it with just a little water, shake it up, and then add a large coffee to it. (Don't shake it again, or steam will build up and it will explode the lid off...don't ask me how I know this to be true!) It is like the best coffee creamer EVER!
I love to hear interesting recipes, so let me know what you've been trying. Kelly
Hi I am also Kelley with an e. I am at work and can't get to my ultra size right noe but I can't wait to try the ultra size in my coffee. I can't go without it in the mornings. My favorite is starbucks with sugar free vanilla flavoring. I will post again after I try it and let you know what I thought. I just posted a recipe for ultra size cakes under Diet. Try them and let me know what you think if you can have oatmeal at this time.
A bunch of these receipes sound really good. I've tried the utlra size brownie in the microwave a few times, and am having trouble getting it right. A few times I seemed to get close to what you were talking about, and a few other times were disasters. Would you mind giving an example recipe (e.g., # scoops US, # oz. water, # sec. in microwave).
Also, using US in your coffee as a creamer sounds like a great idea. But how much US will you use in a standard coffee cup? And can you just scoop it in like a powdered creamer, or must you mix in with water first? If so, what ratio of US/water?
Thanks in advance for any help you all can provide.
I usually put just enough water in to get it all moistened into a batter-like consistency, adding just a little bit at a time and stirring until there is no dry powder left. I sometimes eat the batter because it looks so good! But, if you do manage to microwave it, I usually give it a minute, and it starts to puff up, sometimes I flip it since the bottom is more moist. Sometimes I chop it up and let it cool for a bit and it starts to be a better consistency. Just gotta experiment...I've eaten a few really tough brownies that I had to dunk in coffee or I would have choked on them! I will use either chocolate or vanilla, and the vanilla actually smells more like cake baking, I think. There are some other recipies that I found in Julie Lohre's article "Childbirth to Figure Champ in just 5 months" that you can probably find on Beverly's site in the No Nonsense Newsletter. She suggests adding cinnamon and fat free cool whip on top for a treat. She also has some good recipies for Muscle Latte, Beverly Apple Pie, Muscle Rush, and Bodybuilder's Coffee Cake (2 scoops Ultra Size, 1 cup coffee).
BTW, I met Julie at the Arnold Classic. My husband recognized her from the article and she was really nice! I told her that it was really cool that her photo was posted at their booth when she had only started a year or so ago.
I forgot to mention about the US as creamer. I usually drink it in my shaker cup so I have fewer dishes to wash. I don't think it would work as well in a standard sized cup. However, I suppose you could just add a little at a time. I take 1-1/2 to 2 scoops (depending what Rachel has me taking at the time)of Vanilla US and mix it with about a cup of water, shake it well, then take off my shaker cup lid, and fill it up with coffee. My shaker cup can tolerate the heat so I usually drink my coffee in it. It's decaf so I go ahead and enjoy my treat. I would assume it would be great in a blender with ice using cold coffee (if you have any left in the pot). Sometimes I just put the US in the bottom of one of those coffee cups with lids (20 oz) and add the coffee and stir it up, but then it sort of lumps up. Still, it works in a pinch. Hope that helps, Kelly
Beverly International Nutrition Support Forum 
I will use either chocolate or vanilla, and the vanilla actually smells more like cake baking, I think. There are some other recipies that I found in Julie Lohre's article "Childbirth to Figure Champ in just 5 months" that you can probably find on Beverly's site in the No Nonsense Newsletter. She suggests adding cinnamon and fat free cool whip on top for a treat. She also has some good recipies for Muscle Latte, Beverly Apple Pie, Muscle Rush, and Bodybuilder's Coffee Cake (2 scoops Ultra Size, 1 cup coffee).