A few weeks ago I had this little dilemma in my hands. That little dilemma was a BOGO Blizzard coupon for Dairy Queen.
I *heart* Dairy Queen. And if I’m going to Dairy Queen, you better believe I’m getting a blizzard.
So what’s the problem? If I used every Dairy Queen coupon that’s emailed me as an excuse to go get a blizzard, I’d have not a muffin top, but an avalanche spilling over my pants.
Co-worker says “They’re not that bad, if you only eat a little bit.” Um, what? Are there people who go order blizzards or other ice cream sundaes and don’t finish them? I am not one of them – I have endless room when it comes to ice cream.
On that note, I decided it was time to take some protein ice cream and turn it into a blizzard. I haven’t mentioned protein ice cream yet, but if follow the healthy-living blog circuit, you might have heard. It’s a delicious blender concoction of protein powder, milk, ice and gums. Xantham gum and guar gum do magical things, I swear.
This protein-packed, lower cal version may not be the magical thing that wards off my ice cream fever forever. Put some real ice cream in front of me (once in a while) and I’ll still go to town. But to keep the cravings at bay, I’ll take one of these every once in a while too.
Peanut Butter Cup Protein Blizzard
a big handful of ice cubes
1/2 cup unsweetened almond milk
1 scoop (25gm) chocolate protein powder
1 tablespoon cocoa powder
1 packet Truvia, or other sweetener to taste
1/4 teaspoon xantham gum
1/2 teaspoon guar gum
25gm Trader Joe’s miniature peanut butter cups
In a blender, process the ice, almond milk, protein powder, cocoa powder, truvia, xantham gum, and guar gum until smooth. If it’s not thick enough, you might need a couple more ice cubes.
Throw in the peanut butter cups and pulse. If your mixture is thick enough, they probably actually won’t move around and you’ll need to mix them in my hand anyway.
Stir together the PB and water, and sweeten to taste. Layer the ice cream mixture in the glass with the peanut butter sauce.
Find a really big glass (the one pictured wasn’t big enough – there was extra blizzard that didn’t fit in there, believe it or not!)
Servings Per Recipe: 1
Amount Per Serving
Total Fat: 13.2 g
Cholesterol: 28.2 mg
Sodium: 358.4 mg
Total Carbs: 26.7 g
Dietary Fiber: 3.1 g
Protein: 29.4 g
And for comparison, the damage from a small peanut butter cup blizzard from the Queen is…
Total Fat: 21 g
Cholesterol: 45 mg
Sodium: 260 mg
Total Carbs: 74 g
Dietary Fiber: 1 g
Protein: 13 g
And one more thing!
Please take a moment to visit Family Fresh Cooking’s Stoneyfield Yogurt Recipe Battle and vote for my Haddock with Feta Yogurt Sauce! Just click the link above, look for Cara’s Cravings Haddock with Feta Yogurt Sauce, and cast your vote. You may vote once every 24 hours, and the voting will close on August 25th at 12am. Thank you! (And ps… while you’re there – be sure to scroll through the list and check out the many wonderful yogurt recipes! Good luck to all!)