Post #2 for today…because it happens to be National Ice Cream day! Also, it’s over 80 degrees in San Francisco and I’ve been using my oven today. Let me just set the scene here. *No one* in San Francisco is prepared for this kind of weather…summer is supposed to be winter here. Windy, cold, foggy. But no, it just so happens that there is a heat wave going through San Francisco and because it’s 80 degrees outside, it’s warmer in my apartment. Because no one in San Francisco has air conditioning!
Okay, rant over. Now for real, this “nice” cream is so good and only 100 calories per serving. With healthy stuff in it. So dig in.
Some of you may remember that I am allergic to raw bananas. They make my stomach hurt really badly…but I’m risking it for this stuff because I tasted it and couldn’t stop. It’s just so perfect for a day like today. Enjoy!
Berry Cheesecake Protein “Nice” Cream
Servings: servings
Ingredients
- 1 cup blueberries
- 1 small banana
- 5.3 oz container Dannon Light and Fit Strawberry Cheesecake Greek Yogurt
- 1 scoop MuscleTech Platinum Vanilla Ice Cream Casein protein powder
- 3 tbsp fat free cream cheese
Instructions
- Line a small baking sheet with wax paper. Slice banana and arrange in single layer on baking sheet, then add blueberries in a single layer. Freeze for 2-3 hours.
- Mix yogurt and casein protein powder, then place in freezer for 30 minutes.
- In a food processor, combine yogurt mixture and cream cheese. Then add blueberries and banana and pulse until smooth. Add a couple tablespoons of almond milk if you need to help it blend.
- Serve immediately. Top with crumbled graham cracker or granola if desired.
Nutrition Information
Calories: 100kcal (5%), Carbohydrates: 15g (5%), Protein: 11g (22%), Cholesterol: 16mg (5%), Sodium: 131mg (6%), Fiber: 2g (8%), Sugar: 9g (10%)
