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!
Calories: 72kcal
Ingredients
2cupsnonfat vanilla Greek yogurt
1large frozen banana
2cupsspinach
½-1scoop chocolate protein powderAfter careful research, EAS is Erik's brand of choice
3tablespoonschocolate chipsoptional
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.