ice cream substitute
Easy, Healthy Mango Frozen Yogurt in 5 minutes that will satisfy your Ice Cream cravings! Creamy, delicious, Low calorie, and can be made high in protein.👇🏼
-
• 2 cups frozen mango
• 1/4 cup greek yogurt (add more if you’d like it less thick)
• optional: 1 tbsp stevia (or any sweetener)
• optional: 1 scoop vanilla protein powder
ice cream bars
Ingredients:
• 1 & 1/2 cup fat free greek yogurt, plain
• 3 tbsp light cream cheese (I use 95% light)
• 1 tbsp honey (or sweetener)
• 1 tsp vanilla extract
• 3/4 cup frozen blueberries
• 1 scoop vanilla protein powder (I used @myproteinus myprotein, you can use my code: RAZI)
• 1/2 heaping cup dark chocolate (I used lily’s)
• 2 tsp coconut oil (to melt chocolate)
-
Notes:
• melt dark chocolate by either: adding it to a bowl and placing it on top of a steaming pot of hot water, stirring until melted OR microwave in 30 second intervals and mixing until melted.
• if you’d like to sub out the protein powder, just use a flavoured greek yogurt OR plain greek yogurt with more sweetener.
• Use ANY fruits and flavours of your choice!
• Allow your bars to thaw for a few minutes on room temp when you store them in the freezer to eat in the future.
-
Yields: 6-8 bars
-
Calories/Macros (Per Bar of 6):
• Approx. 124 calories
• 10g protein
• 14g carbs
• 5g fat
Brownies substitute
Easy, healthier substitute for Chocolate Cake! Chocolate Baked Oats. It’s lower in calories, higher in protein, SO chocolatey, fluffy and delicious.👇🏼
-
Chocolate Baked Oats:
• 1/2 cup rolled oats, blended
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 scoop chocolate protein powder (I used myprotein)
pinch of salt (approx 1/8 tsp)
• 1/3 cup any milk (I use 1%)
• 1 tbsp any sweetener (I used low calorie maple syrup, preferably a liquid sweetener)
• 1 tbsp dark chocolate chips
-
Chocolate Icing:
• 2 tbsp any milk (I use 1%)
• 1 tsp unsweetened cocoa powder
• 1/2 scoop chocolate protein powder (the remaining half)
-
Baking Time:
350°F for 15-16 minutes. Allow it to cool down for a few minutes.
-
Notes:
• Making sure to grease your small baking dish with oil OR use parchment paper to prevent as much sticking as possible.
• I use mini chocolate chips to cover more surface area of the cake to make it more moist and chocolatey.
• this recipe is best eaten when baked, you can store it in a container and eat within a couple of days, but do not make the icing until actually serving.
-
Serving Size: 1
-
Calories/Macros (Entire Recipe):
• approx. 355 calories
• 31g protein
• 45g carbs
• 9g fat
-
Numbers may slightly vary depending on the brands and ingredients you use.