Mix milk, pudding and protein powder for 2 minutes or until combined and refrigerate.
When you are ready for a shake, pour in one cup of the pudding mixture to your blender and add ice.
**Flavor Ideas: When I mix chocolate pudding and chocolate protein powder, I add 2 tbsp of peanut butter. I also use banana pudding with vanilla powder and add in frozen strawberries or blueberries. The combinations are endless. Tomorrow I am trying vanilla pudding and vanilla powder with canned pumpkin and pumpkin pie spice.
Freezing them really thickens the shake over room temp bananas. Freezing
Pour water, cream, syrups & protein powder into blender container, blend on low until well combined.
Add the coffee ice cubes, one at a time until shake is thick & creamy.
Shake all ingredients in a cocktail shaker.
Mix all ingredients together in a blender and let is whip up for a minute or two. It makes for a very filling, satisfying protein boost for you! If desired, you could replace the blueberries with either strawberries or a bit of banana, or replace the fruit period with a shot of espresso. You can also use soy milk rather then the almond milk, or just use 8 oz. of water. It all depends on your tastes and what you're looking to achieve!
nd whisk in peanut butter, protein powder, and vanilla until well
In blender or food processor mix cottage cheese for 2 to 3 minutes to get rid of lumps. Mix longer if needed.
Add milk, Splenda, peanut butter, Jell-o, and protein powder. Mix for another 2 minutes until well blended.
Pour mixture into graham cracker crust.
Chill for 1 to 2 hours or more until firm.
Enjoy with a tbsp of fat-free Cool Whip if desired!
Melt margarine in a saucepan and add milk, protein powder and Splenda.
Bring to a boil for no more than a minute or until thick.
Remove from heat and add in the oats, peanut butter and vanilla.
Mix well.
If too crumbly add a touch of water, but this should not be needed.
Press into cookies and set to cool on wax paper.
Enjoy!
>protein powder (chocolate is recommended), 5 packets Splenda.
Protein Balls: 1 cup chocolate
Measure the milk and protein powder into the blender. Add
Combine in a blender water, protein powder, pudding, splenda and peanut butter. Process until smooth. Drop in 6-8 ice cubes and process until smooth again. It gets kinda thick. You can sip on this all day!
I put it in one of those cups that have the liquid in it that freezes to keep drinks cold. It started to freeze to the sides and was just like a decadent chocolate ice cream!
Blend ice cubes, milk, banana, protein powder, peanut butter, honey, and cocoa powder together in a blender until smooth.
Combine all ingredients in a blender. Mix and enjoy!
Mix whipping cream and pudding mix together until firm, add silk and protein powder mix about 2 minutes or until thickened.
Keep in refrigerator. Smear over BROWNIES.
In food processor or blender, puree chickpeas, almond milk, protein powder and stevia.
Process to form a dough ball.
Fold in chocolate chunks, then roll into 1-inch balls. Bake at 350 for 12-15 minutes.
Add everything to the blender and mix well.
Nutritional info for protein powder:
One Scoop (33 g): Calories 130, Calories from fat 15, Total Fat 1.5g, Saturated Fat 0g, Cholesterol 0g, Soduim 290g, Total carbs 3 g, Fiber 0g, Sugars 2g, Protein 25g.
Blend all together until smooth. Enjoy ice cold!
Mix everything in blender. Blend for 2 minutes. Enjoy!
Note: You can use soy protein powder or whey protein powder. Also regarding the soy milk, I prefer soy milk fortified with calcium for extra benefits.
Place all ingredients into a blender and blend until smooth.
Variation: Instead of vanilla extract, you can use almond extract for a nutty flavor. To make a mocha cappuccino, use chocolate unjury protein powder.
Place all ingredients into a blender and blend until smooth.
Variation: If you'd like to try something a little different, look for other nut butters, such as almond butter or cashew butter. You can find these at most health food stores.