Dark Chocolate Coconut PB2 Protein Yogurt

from the Undressed Skeleton

Ingredients:

1 Tbsp Whey Protein
6 oz Plain Greek Yogurt
1/2 Tbsp Dark Chocolate Chunks
1 Tsp Organic Cocoa Powder
1 Tbsp PB2 Powdered Peanut Butter
1 Tsp Raw Unsweetened Coconut
Add all ingredients to a mixing bowl, or to the container of yogurt.

You can put the yogurt back into the container and freeze for a Fro-Yo treat!

Nutrition:

 198 calories, 45g Protein, 4g Fat, 15g Sugar, 22g Carbs, 1g Fiber

Frozen Bananas. Luscious Ice Cream-Like Desserts

PB ‘Nana Cream Bites
I hes­i­tate to even call this a recipe, as it’s so basic it’s really more of a guide­line. These cold morsels of nom­ness con­tain the tri­fecta of fla­vor– banana, peanut but­ter and choco­late. You can always sub­sti­tute a dif­fer­ent nut butter.

2 large bananas
1/4 cup nat­ural peanut but­ter
1/2 cup choco­late chips
2 tbsp-1/4 cup milk of choice

1. Line a cookie sheet with waxed paper or parch­ment.

2. Slice bananas into coins about 1/2–3/4 inch thick. 

3, Spread a lit­tle dol­lop of peanut but­ter on top of each one. 

4. In a small bowl, com­bine the choco­late chips and milk (remem­ber, less is more). 

    Microwave in 15 sec­ond incre­ments until you can whisk them together. You want it to be a dipable con­sis­tency, not spread­able. 

    (Add a splash more milk if nec­es­sary. )

5. Dip the banana chunks using a fork as a lit­tle chocolate-coating fork­lift, dip­ping them into the melted choco­late. 

6. Place choco­late coated bananas on the pre­pared sheet and place in freezer until com­pletely frozen (3–5 hours). 

7. Remove frozen banana chunks from the sheet and store in a freezer container.

Source: NomNomNom

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FROZEN BANANA BITES
What you'll need . . .

2 large bananas
1/4 to 1/3 cup vegan chocolate chips
1/4 to 1/3 cup natural peanut butter
Unsweetened coconut flakes
Method . . .

Set out a large plate or bowl with a piece of parchment or wax paper on it.
Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces.
Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.
Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you've "covered" them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness).
Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened.
You can enjoy them like this (but they really aren't frozen yet -- and when they're frozen, the banana tastes like vanilla ice cream) . . . I suggest then covering with some plastic wrap (or really you can do all of this in some kind of Rubbermaid container) and let freeze overnight.

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BANANA -- AKA 1 INGREDIENT -- ICE CREAM(OK. It's one ingredient plus some flavors.)

What you'll need . . .

2 ripe bananas, chopped
2 tablespoons peanut butter
Handful chocolate chips
(But really ANYTHING GOES!)
Method . . .

1. Chop bananas into smallish chunks (original post called them coins) and freeze overnight on a plate.

2. Then transfer to a food processor (I think a smaller one works better) and process until bananas are in little bits (like in the photo above).

3. Then add your flavors. There's no right or wrong way to do it. No right or wrong measurements. 

4.Continue blending until smooth.

Source: (never)Home Maker

High Protein Ice Cream!!!

Good recipe for even better lactose free chocolate ice cream! It also helped her with her diet phase.

1 Cup Unsweetened Soy Milk (You can even use chocolate or vanilla soy milk, but watch the sugar intake!)

1 Scoop Chocolate Protein Powder (We like to use casein protein, you can use whey, or whatever type)

1 Tsp Unsweetened Cocoa Powder

Optional: # of Packets of Splenda (We use 3-5 when we have splenda)

High Protein Ice Cream Recipe

1/2 cup Salt

1 Large Ziplock Bag full of ice & 1 small Ziplock Bag for the ingredients

A LOT of ice.

High Protein Ice Cream Recipe – The Steps

Step 1: Put all ice and 1/2 cup salt into the Large bag. Mix up the ice and salt so the salt covers all the ice. Now… Mix, mix, MIX!

Step 2: Put all the remaining ingredients in the smaller ziplock bag (soy milk, chocolate protein powder of your choice, cocoa powder, optional splenda). Seal the smaller bag and then shake it up a bit to mix the ingredients up.

Step 3: Put the smaller bag (sealed) in the larger bag full of ice and salt. Seal the larger bag up. Now… Shake, shake, SHAKE!

Shake 5-10 Minutes (although I have shaken as low as 3-4 minutes. The average time tends to be six minutes), and let sit there for a bit, say 2-3 minutes.Pretty simple, we have many variations* though!

EXTRAS!

Note: We may add the following

1. Vanilla protein + vanilla extract

2. Vanilla protein + cinnamon

3. Vanilla protein + Almond extract (you can also substitute unsweetened almond milk for soy milk) and add chopped almonds! Again, watch your calorie intake!

4. Vanilla protein + Lemon Extract

5. Chocolate Protein + Rum Extract

6. Strawberry Protein + Strawberries!

7. Nuts & Fruit (Think cashews, coconuts, pineapple, etc…) <—–Watch out for calories in carb intake if on diet though!

8. My fiance likes to break up protein bars and put them in the ice cream for a brownie-like effect!

The possibilities are endless!

*** EVEN MORE VARIETIES ***

CHOCOLATE PEANUT BUTTER
serves 1
1.5 scoop chocolate protein powder
1 cup unsweetened chocolate almond milk
1 Tbsp natural peanut butter.

Blend well, then prepare in either ice cream maker or ziploc method.

MINT CHOCOLATE
serves 1
1 scoop chocolate protein powder
1 cup unsweetened chocolate almond milk
1/4 tsp mint extract

Blend well, then prepare in either ice cream maker or ziploc method.

MINT CHOCOLATE CHIP
serves 1
1.25 scoop vanilla protein powder
1 cup unsweetened vanilla almond milk
1/4 tsp mint extract
2-3 Tbsp chocolate chips

Blend well, then prepare in either ice cream maker or ziploc method.

MOCHA
serves 1
1 scoop chocolate or vanilla protein powder
1 cup unsweetened almond milk - vanilla or chocolate
1 tsp decaf instant coffee crystals.

Blend well, then prepare in either ice cream maker or ziploc method.

STRAWBERRY

serves 1
1 cup strawberries (frozen or fresh)
1 scoop vanilla protein powder
1 cup vanilla unsweetened almond milk
1/2 tsp vanilla (optional)

Blend well, then prepare in either ice cream maker or ziploc method.

BANANA
serves 1
1/2 cup mashed banana (frozen or fresh)
1.5 scoop vanilla protein powder
1 cup vanilla unsweetened almond milk
1/2 tsp vanilla (optional)

Blend well, then prepare in either ice cream maker or ziploc method.

CINNAMON SPICE
serves 1
1.5 scoop vanilla protein powder
1 cup vanilla unsweetened almond milk
Sprinkle of Cinnamon
Sprinkle of Nutmeg
Sprinkle of Cardamom (*optional)
1/2 tsp vanilla (pure)

Blend well, then prepare in either ice cream maker or ziploc method.


APPLE PIE
serves 1
1.5 scoop vanilla protein powder
1 cup vanilla unsweetened almond milk
1 green apple, peeled & diced
1 tsp of Cinnamon
1/4 tsp Nutmeg
Sprinkle of Cardamom (*optional)
1/2 tsp vanilla (pure)
1 Tbsp butter

In a bowl, combine the diced apple, butter, vanilla & spices.

Microwave in 30 second increments until apples are soft. Stir.

In a blender, combine protein powder & almond milk (and stevia if using). Blend Well.

Mix protein powder/almond milk with apples and stir.

Add to ice cream maker or prepare with ziploc method.

**DO NOT BLEND THE APPLE MIXTURE**


Super-Chocolaty Protein Ice Cream
makes 2 servings, or 1 very large, very tasty serving :-)

3 scoops (1.5 servings) Champion Nutrition Pro-Score 100 Chocolate protein powder (roughly half a cup of powder)

1/2 cup 0% Chobani Greek Yogurt, plain

1 cup unsweetened vanilla almond milk

1 tsp almond butter

Blend well (I used a Magic Bullet), then pour into ice cream maker. Let it run about 20 minutes, then serve!

I added sliced banana and sugar-free caramel syrup. You could add some instant coffee crystals to your mix for a mocha flavor, too!

Nutrition: (just the ice cream) per serving: 183 calories; 29 g protein, 6g carbs, 5g fat, 2g fiber, 2g sugar, 259 mg sodium.

Yogurt-Covered Blueberries & HoneyVanilla Fro'Yo Drops

INGREDIENTS:

. two cups greek yogurt, honey flavor

. one pint of fresh blueberries.


INSTRUCTION:
- Stick a berry with a toothpick and dip/swirl in the yogurt cup and use a second tooth pick to push it off onto a cookie sheet.
- Do all of them and place in the freezer.

- After an hour you can pop them off the cookie sheet and into a plastic baggie.

* blueberries covered in honey greek yogurt and frozen. tasty, healthy treat!


***

HONEY VANILLA FROZEN YOGURT DROPS

Ingredients:


1 cup Greek yogurt, plain
1/4 cup honey
1 teaspoon vanilla extract


Directions:


1. Mix yogurt and honey together in a bowl.
2. Add vanilla and mix until smooth.
3. Pour mixture into a Ziploc bag.
4. Line a baking sheet with wax paper.
5. Make a small snip at the end of the baggie. Squeeze drops onto wax paper.
6. Freeze for about 30 -45 minutes until hard.

Enjoy!


from the SugarFree Mom

Vanilla Avocado Banana “Ice Cream” (Vegan, Dairy-Free, Soy Free, Gluten Free)

1 ripe avocado

1 medium banana (previously frozen in chunks is optimal)

1 tsp vanilla extract

1/2 c milk (nut milk, vanilla flavored nut milk, milk, cream, vanilla Coffeemate, or water)
1/2 c sugar (add/reduce/omit as desired, or use stevia or vanilla NuNaturals stevia drops, to taste, or agave)
1 cup ice cubes (optional)

Blend everything in Vita-Mix or blender until smooth.

Vita-Mix Tips: If you are using a Vita and the mixture is extremely thick, add more milk/agave/splash of water until blending is easier and blend on High. Don’t be afraid of High. Better to do this on High for shorter duration than lower speed/longer duration.

Store in container in the freezer. Mixture will freeze solid in the freezer and if so, let thaw for 5 minutes on countertop until you can scoop it out.

Note: After a week, this ice cream had not turned brown even though avocados tend to oxidize rapidly. And, the flavor still tasted spot-on.