No Desserts on a Diet? Think Again!

FROZEN POPS

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PEANUT BUTTER FUDGY POPS

1-½ scoops Chocolate Shakeology
1 Tbsp. peanut butter
1 cup skim milk

PREPARATION: Mix ingredients in blender. Pour into 4 frozen pop molds and freeze.

SUPER BERRY POPS

1-½ scoops Greenberry Shakeology
½ cup rasberries
1 cup unsweetened cranberry juice

PREPARATION: Mix ingredients in blender. Pour into 4 frozen pop molds and freeze.

SORBET

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SHAKEOLOGY BERRY SORBET

2 scoops Greenberry Shakeology
1 cup orange juice
6 whole frozen strawberries
6 to 8 ice cubes

PREPARATION: Mix ingredients in blender until it’s really thick. Pour into container and freeze for 1 hour.
(Makes 2 servings.)

SHAKEOLOGY
PEPPERMINT SORBET

2 scoops Chocolate Shakeology
1 cup skim milk
4 to 5 drops peppermint extract
6 to 8 ice cubes

PREPARATION: Mix in blender until it’s really thick. Pour into container and freeze for 1 hour. (Makes 2 servings.)

MOUSSE/PUDDING

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CHOCOLATE MOCHA MOUSSE

4 oz. soft tofu
1 scoop Chocolate Shakeology
¼ cup almond milk
1 Tbsp. almond butter

PREPARATION: Put all ingredients in a food processor (NOTE: don’t use a blender) and process for about 90 seconds. Refrigerate for about an hour.

OPTIONAL: Garnish with almond slivers, banana slices, or fresh strawberries.

CHOCOLATE SHAKEOLOGY PUDDING

1-½ scoops Chocolate Shakeology
1 ripe avocado
1 large banana
1 cup almond milk
1 tsp. lemon juice

PREPARATION: Mix all ingredients in blender until smooth. If pudding is too thick, add a bit more almond milk. Pour into 4 small individual dishes and refrigerate for an hour.

OPTIONAL: Garnish with chopped pecans, chia seeds, or walnuts.

2 Comments

  1. The greenberry sorbet recipe here also makes great frozen popsicles…super-refreshing in the summertime.

  2. Lindzey Nicholson DiVietro says:

    the recipe for the chocolate bars says 1t of coconut oil, is that tbsp or tsp?

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