Protein Enriched Chocolate Nice Cream

Tomorrow in my VIP group over on Facebook, we are starting a 30 Healthy You Challenge. Basically a month of healthy eating and exercise daily. In preparation of this have made up some 'treats' that I will be able to enjoy, one of which is my Chocolate Zucchini Loaf (or muffins)

Today I made some 'nice cream'. I do like ice cream and don't eat it often - though the other day I had a craving for a DQ Blizzard and actually went and bought one. Which is what made me decide to get some 'nice cream' ready for the challenge.

I freeze mine in silicone muffin cups as it does freeze hard and can be difficult to remove from the container. You can see little bite sized ones in there as well, for those afternoon sweet cravings that I sometimes get :)

These are pretty easy to make - basically just blending everything in a food processor until smooth. I find the longer you blend the more light and airy it gets - like a mousse. 

For the recipe click HERE (or on photo)

Another version of this is the Blackberry Frozen Yogurt and it is pretty yummy too. 

Protein Enriched Blackberry and Blueberry Frozen Yogurt

Blackberries are in abundance growing wild around here and I hate to see them go to waste. In fact... my runs take a bit longer these days.

So when I can I head out just behind our house and pick a bowl full of them. Of course fresh blackberries are pretty delicious on their own but they tend to get mushy if left to long so I decided to freeze them for later use. 

I'm not a fan of them in smoothies because of the seeds but they work well in this 'nice cream' recipe.

I added some fresh blueberries because they are ready this time of year as well.

I find that the longer you process the more light and airy it gets. I like to top with some chia seeds, hemp hearts and some chopped nuts - all of which help to increase the protein/fat content and will help keep you feeling full longer. 

For the recipe, just click on the photo: 

5 Simple Ways to Use Plain Greek Yogurt

Who else is trying hard to eat healthy (most of the time)? Sometimes it is hard to resist those sugary, tasty treats. One of my favorite things to use to make yummy snacks/desserts is Greek yogurt. By using plain you control the amount of sugar and Greek yogurt is so thick, creamy and a great source of protein it's a win/win on taste and health.

Today I want to share some of my favorite ways to use plain Greek yogurt.

1) Yogurt breakfast bowl

1 cup plain Greek yogurt
1-2 tsp raw honey stir into the yogurt
handful of blueberries (great source of antioxidants) - or other fruit of your choice
1 TBSP (or more) Hemp Hearts (great source of omega 3s and protein)
1TBSP chopped walnuts - gives me the crunch I love (great source of omega 3s and the good fats)

*can also add chia seeds*

2) Greek Yogurt 'ice cream'

1 500g container plain Greek Yogurt (or flavored)
approx 2 cups frozen fruit

Blend all together in fruit processor until smooth.  Freeze for a few hours then enjoy.

3) Creamsicle Treat

1 500g container plain Greek Yogurt
1 package no sugar orange jello

Mix together well and enjoy. Works well frozen in silicone moulds as little creamsicle bites.

4) Chocolate Greek Yogurt 'Ice Cream'

1 500g container plain Greek Yogurt
1 scoop chocolate protein powder
1/4 c. unsweetened cocoa powder
1 c  unsweetened almond milk (could use chocolate)
1 TBSP vanilla extract
1/4 c stevia to taste


In food processor blend yogurt, protein powder, cocoa, stevia and almond milk thoroughly.

• Place in freezer or ice cream machine
• If you don’t have an ice cream machine, take the ice cream out after an hour and turn it over gently with a spoon to avoid it becoming one big ice block (ask me how I know this). Do this again every 30 min. until it has the right consistency (it should take about 2 hours total) and enjoy.
•  It can also be left in the freezer for up to a week. If you leave it in the freezer, take it out 5-10 min before you serve it to let it soften up a bit.
• Serve with almonds and fresh berries.

5) Baking with Greek Yogurt

In some of my recipes I like to replace half of the fat with plain greek yogurt. This helps to up the protein value but still keeps the fat.