Frozen Protein Based Sweet Treats

Beat the heat and enjoy a protein packed snack with these sweet summer treats from Dietitian Nutritionist, Nicole Moretta.

Salted Chocolate Sundae Cup

1 individual sized yogurt cup: Can use Siggi’s vanilla but if you’d like to lower sugar even more you can use plain yogurt and add 1tsp or less of a more natural sweetener like honey, maple syrup, coconut palm sugar etc.
1 TBSP peanut butter
~ 1 TBSP Chocolate Chips: I used a little over 1 Tbsp of Ghirardelli dark chocolate chips. Trying not to make the chocolate layer too thick so you can crunch it up after the recommended 10 minutes in the freezer.
Optional: chopped peanuts, sea salt

Mix peanut butter (or another nut/seed butter) into the yogurt cup.
Top with 1-2 tablespoons melted dark chocolate.
Add optional toppings like, chopped peanuts, and a little sea salt.
Freeze for 10 minutes to harden the chocolate. Crack into it with a spoon and enjoy!

Frozen Yogurt Filling (Added Protein Version)

¼ cup runny peanut butter (ingredients should just be peanuts and maybe salt)
1 cup yogurt of choice
2 tbsp mini chocolate chips or chopped chocolate
2 tbsp vanilla protein powder of choice: I like Orgain plant based version. They also carry whey as well as other seasonal flavors that would be good.

Frozen Yogurt Filling (No Added Protein Version)

Chocolate Coating

Combine all of your filling ingredients and stir together until fully incorporated.
Line a baking sheet or flat plate with parchment paper.
Scoop about ¼ cup of the filling and make four circles on the parchment lined sheet or plate. Press a popsicle stick into each circle if you wish, or leave it as is. If using a popsicle stick, be sure to cover the stick with the filling.
Sprinkle peanuts over the top and press them in gently.
Freeze for 2 hours.
Melt the chocolate and coconut oil together in the microwave in 30 second increments, stirring between each increment.
Once melted and smooth, use the chocolate to completely cover each frozen yogurt bar.
Place each coated bar back on the parchment to allow the chocolate to harden.
Enjoy right away or keep in an airtight container in the freezer.

Use an immersion blender, blender or food processor blend the cottage cheese, half the raspberries, 3 tablespoons sugar, 1 tablespoon brown sugar, and 1/2 teaspoon vanilla extract until the mixture had no visible chunks remaining.
Next, chopped up the remaining raspberries into teeny, tiny pieces.
Break the graham crackers into large crumbs using a mortar and pestle, rolling pin over graham crackers in a plastic bag, or pulse in your food processor.
Layer the ingredients back into the original cottage cheese container. Add half the blended cottage cheese mixture, top with half the mashed raspberries and graham cracker bits, and repeat.
Give everything a gentle swirl before popping on the lid and freezing.
Freeze for at least four hours. Optional: you can stir every hour to break up ice crystals helping it reach soft serve consistency sooner.
Let rest on countertop for 10 minutes before scooping. Enjoy!

- Nicole Moretta is a Registered Dietitian Nutritionist at Inspired Health Group. Do you have a health condition or disease that could be treated through diet? Learn how a Dietitian can support you through healthy lifestyle changes to improve your health and wellbeing.