24 grams of protein for dessert? Yes, please!
Frozen Yogurt – High Protein – Low Fat
Delicious and high in protein. In the main picture, I added a Fiber One Brownie and crushed mini Oreo cookies.
Equipment
- 1 Ice cream maker
Ingredients
- 170 gram Greek Strained Yogurt All Natural – Nonfat I use Fage – Total 0%
- ml/gram Fat free milk
- 8 tsp Sweetener Adjust to taste
- 0.5 tsp Now Foods – Xanthan Gum Powder
- 0.75 tsp Kirkland Signature – Vanilla Extract
Instructions
- Mix together the ingredients using a hand mixer on medium speed for a couple of minutes. This helps add air and volume to the ice cream.
Traditional Ice Cream Maker (Recommended way)
- Pour into a ready ice cream maker and follow the manufacturer's instructions.
Blender
- Freeze the mixture until semi-frozen in “blender friendly sizes” and then use a blender to get the right consistency.
Ice cream molds
- Use ice cream bar molds
Container only
- Freeze the mixture in a freezer-safe container that you stir every 30 minutes for around 2 hours.
Notes
Can be made with dairy-free milk.
