Tag Archives: ice cream

Spinach Frozen Yogurt

Big news: Erik is requesting green smoothies.

Spinach Frozen Yogurt // The Pancake Princess

Yes, that is my Midwestern, steak-loving, Honey-Bunches-of-Oats-traditionalist boyfriend I’m talking about. I’d like to think this is due to my mad blending skills, but some credit probably has to go to my new secret ingredient: chocolate protein powder (it’s amazing.)

Spinach Frozen Yogurt // The Pancake Princess

Turns out, he’s happy I’m dipping into his supply because, as I was tickled to learn, he’s worried about my protein intake! As he probably should be. As I probably should be. The internet says I should be eating somewhere in the ballpark of 60-80 grams of protein a day. That…is not happening.

Spinach Frozen Yogurt // The Pancake Princess

But I’m trying. Like, to the point where my impressive consumption of Greek yogurt was remarked upon the last time I exited Costco with three family-sized containers of Fage. Yes, it’s true. I’ve turned into a yogurt fiend. After detoxing dairy out of my diet, I’m curious to see what this does to my body but for now, I’m going with the 23-grams-of-protein-per-cup flow and kind of loving it.

Spinach Frozen Yogurt // The Pancake Princess

This frozen yogurt is essentially my latest favorite green smoothie (spinach, banana, milk, protein powder) with yogurt instead of milk. I follow the exact same steps of making a smoothie (blending all the ingredients in a blender), and then I dump everything in a very cold ice cream maker for a few minutes. This is by far the easiest “ice cream” I’ve ever made, and definitely the first with vegetables.

Spinach Frozen Yogurt // The Pancake Princess

I prefer this over banana-only frozen yogurt because you get more volume for fewer calories (plus who has 10 frozen bananas lying around?!), a hint of chocolate, and WAY more protein. Which I need.

Spinach Frozen Yogurt // The Pancake Princess

Spinach Frozen Yogurt // The Pancake Princess

The result is something that looks like it should taste minty, but really just tastes like vanilla-y banana goodness with a hint of chocolate. The spinach is undetectable. If you hate bananas, you can leave the banana out. If you don’t have protein powder, you can try adding a tablespoon or two of unsweetened cocoa powder (taste the blended mixture and if it’s not sweet enough, add additional sweetener. But my vanilla yogurt was pretty sweet.) I’d like to try using unsweetened Greek yogurt next, but for now, this is some incredibly, incredibly easy frozen yogurt that you deserve to consume right. Now.

Yeah...things got a little melty in Erik's hot little hands ;)

Yeah…things got a little melty in Erik’s hot little hands ;)

Boyfriend rating: 7
Erik’s comments: “The texture is halfway in between froyo and ice cream..the flavor wasn’t too intense which made it refreshing! The chocolate chips were a nice bonus. Overall..very good for a healthy alternative to ice cream/froyo!”

Spinach Frozen Yogurt

Yield: a lot of yogurt. Maybe 3.5 cups?

Serving Size: 1/2 cup (no chocolate chips)

Calories per serving: 72

Fat per serving: .3g

This cool, creamy treat is loaded with protein from vanilla Greek yogurt and fiber from spinach--essentially my favorite green smoothie turned into frozen yogurt!

Ingredients

  • 2 cups nonfat vanilla Greek yogurt
  • 1 large frozen banana
  • 2 cups spinach
  • ½-1 scoop chocolate protein powder (After careful research, EAS is Erik's brand of choice)
  • 3 tablespoons chocolate chips (optional)

Instructions

In a blender or powerful food processor, blend together the yogurt, banana, spinach and protein powder until very smooth. I find it’s best to add the ingredients in the above order, otherwise the protein powder tends to get stuck on the sides of the blender.

Pour into your ice cream maker and freeze as directed*. Mine took between 10-15 minutes. Add the chocolate chips right before you remove the frozen yogurt and stir to distribute evenly. You can eat as is (mixture will be soft) or freeze for an hour or so to let it firm up a bit into a more scoop-able form. Enjoy your vegetable-packed treat!! Store in a freezer-safe container. It will freeze rock-hard, so let it thaw for 10-15 minutes before you want to eat it.


*If you don't have an ice cream maker, there are two alternative ways to make ice cream/frozen yogurt:

1) Pour the mixture into an ice cube tray and freeze. Once completely frozen, blend the smoothie cubes until ice cream-like!

2) Pour the mixture into a freezer-safe container and stir with a spoon every half hour or so until it's at your desired texture (I'm guessing this would take about 2 hours to get an ice cream-like texture). Stirring the yogurt breaks up ice crystals so theoretically you don't end up with a frozen green block. But I've tried this before and my ice cream ended up pretty chunky and icy, not smooth and creamy. I suppose you could try to break up the large ice block and blend it...it's just a bit more work.

Notes

Inspired by here and here.

http://www.thepancakeprincess.com/2013/06/12/spinach-frozen-yogurt/

Triple Banana Bread Split with a Surprise!

Warning: this is a mammoth post.

This is because:

a) I tried using the fancy new camera again for a photoshoot of this creation. Fancy new cam + photoshop = obsessed.

b) I can’t restrain myself from oversharing photos from said photoshoot. So you can just scroll down and look at the pics. I won’t mind.

c) I’m sharing three recipes with you.

But please! Stick around. I promise this is delicious. Spoon-lickin material. Or at least interesting. And don’t you want to know what the surprise is?

See that drizzle? That’s not chocolate sauce. Also that fluff of white under the sauce? That’s not whipped cream. This is a HEALTHY(ish) banana split.

So that’s another reason for the mammoth-osity. I’ll also share my calculations for how the heck this banana split thing ended up at a total of 330 calories.

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Red Velvet Chocolate Chunk Ice Cream

I want to talk about this beautiful pink thing before you, but before I do, I just have a few things that I have to get off my chest.

This week has been consumed by one big sugar project that, at long last, will be assembled and (possibly) photographed tonight. I don’t know. I hear I need natural light for profesh photographing.

Ummm…like this? Excuse me for this short commercial break while I nom on two buckets of fro yo basking in the natural light of my front seat.

No, it’s not a birthday cake (although my birthday is coming up frighteningly soon). Speaking of birthdays. I’ve spent most of my life fearing the “what’s next” after college, and now that I’m standing in it, it feels silly to be apprehensive about a simple change in numbers that’s looming in front of me.

In a few days, I’ll be admiring the view from the other side of 21! What should I do? I DON’T KNOW. So I’m asking you! Yes, you. What would you do if it was your birthday? Host a dinner party (spring roll-making, perhaps, or artisan pizza)? Fancy dinner out? Build a house? (I’ve been wanting to try Habitat for Humanity…) Taste wine at all afternoon at a winery? Bake a huge spread of goodies and invite all your friends over? Sit in a corner and cry?  

And the big question: would YOU bake your own birthday cake? Erik poo-poohed the idea, but I was all, butbutbut wait…I think people do that! Especially food blogger people. So they can blog about it.

Enough of that. To ice cream!

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