Three blend-and-freeze frozen desserts, all with a scoop of protein. The macros below are for Chocolate Berry fro-yo; the other two are listed under it. Five minutes of blending, then the freezer does the work.

Frozen fruit is what makes these scoopable straight out of the blender without an ice-cream maker.

Ingredients

*(Chocolate Berry fro-yo — the base)*

  • Frozen blueberries — 2 cups [P 2 C 42 F 1]
  • Fat-free plain Greek yogurt — ¾ cup [P 17 C 6 F 0]
  • Protein powder — 1 scoop, ~30 g (chocolate) [P 24 C 3 F 1]
  • Unsweetened cocoa powder — ¼ cup [P 5 C 12 F 2]
  • Sugar-free maple syrup — 1–2 tbsp

Method

  1. Blend. Blitz all ingredients until smooth.
  2. Freeze. Transfer to a container, level it, seal, and freeze 1–2 hours.

The other two flavours

Same blend-and-freeze method. Macros per serving (of 2):

Flavour Ingredients Cal P C F
Pineapple Sorbet 2 cups frozen pineapple, 2 tbsp SF maple, ⅓ cup water, 1 scoop protein, lemon 156 15 22 <1
Mango Fro-Yo 2 cups frozen mango, ¾ cup Greek yogurt, 2 tbsp SF maple, 1 scoop protein 185 23 25.5 <1

What to eat it with

  • Crushed cereal for crunch.
  • Fresh fruit on top.
  • A drizzle of chocolate or berry sauce.

Variations

  • Any frozen fruit — strawberry, cherry, banana.
  • Unflavoured protein for the sorbet keeps the fruit flavour clean.
  • Dairy-free: a thick plant yogurt (or skip it for the sorbet) and plant protein.

Honest notes

  • Fibre: about 3g a serving, from the fruit (more for the berry version).
  • Protein depends on your powder: the figures assume a ~30g scoop across two servings.
  • Softening: let it sit a few minutes out of the freezer before scooping.