Peanut Butter Banana Split

0001__nutritiontwins-banana-icecream-split-cocoa-honey-peanutbutter-almonds-strawberries-almondmilk_logoWe’re back!…

Yup, these veggie- loving twin sister, registered dietitians and personal trainers with a major sweet tooth are back after our cooking competition debut!—and let’s just say, had we made it to the dessert round, this would have been one of our dream dishes, based on taste and health alone!  As you know, we’re always whipping up light, waistline-friendly sweet treats since our sweet tooth requires a lot of attention to keep it in check — Remember these yumsters?

Chocolate Peanut Butter Banana Ice Cream

5 Minute Peanut Butter Chocolate Chip Cookies

and our Strawberry Mint Ice Cream.

Well, after being inspired by the other twin chefs on Food Network (they were so talented –we had so much fun getting to know how they create the meals in their restaurants!) we got back to the kitchen and guess what was born?…

0002__nutritiontwins-banana-icecream-split-cocoa-honey-peanutbutter-almonds-strawberries-almondmilk_logo

 

A new take on a classic dessert! This dairy free “ice cream” is so easy to blend up and so tasty that no one would ever believe it’s actually healthy enough for breakfast!  (If you do want this for breakfast, simply have a Greek yogurt with it to boost the protein).

 

Playing off of ice cream made from frozen bananas, since it’s all the rage, we took it a step further and added a few embellishments to give it a banana split feel.  To keep this delish dish dairy free, we left off the whipped cream, but we bet this rich dessert will make your nostalgia for whipped cream disappear in an instant.

 

Nutrition Bonuses in dessert?

You bet!

  • Peanut butter packs 8 grams of protein for every two tablespoons and helps to keep you satisfied with its good-for-you fats.
  • Bananas are a heart healthy food — and their potassium not only helps to keep your insides calm, lowering blood pressure, but also helps to prevent bloat. And they’re a good source of dietary fiber to keep you feeling full—and to prevent constipation and the bloat that comes with it!

 

Ingredients

Makes approximately 4, ½ cup servings

Ice Cream

3 frozen ripe bananas, peeled

½ cup original almond milk (we used Pacific Organic original)

1 1/2 TBSP peanut

2 TBSP cocoa powder, unsweetened

1/2 TBSP honey

pinch of cinnamon

 

Toppings

½ cup frozen strawberries

pinch of sugar, optional

½ TBSP water

 

1 TBSP toasted sliced almonds, no salt

 

Directions:

 

  1. Combine all ingredients listed for ‘Ice Cream’ in a blender, blend until completely mixed with the texture of a smoothie. (This can be eaten as is or for a firmer more ice cream like frozen texture put the ice cream in a sealed container into the freezer for 2-3 hours.)

 

  1. For toppings: Puree the frozen (or fresh if they’re available) strawberries with a little water and an optional pinch of sugar, if desired to make a little sweeter. Put in fridge to thicken up a little while ice cream freezes.

 

  1. When ready to eat, top ice cream with one tablespoon drizzle of strawberry puree and one tablespoon of salt free toasted almond slices.

 

 

Nutrition Facts Per Serving: 151 Calories, 5 g Fat, 1 g Saturated Fat, 0 mg Cholesterol, 33 mg Sodium, 28 g Carbohydrate, 4 g Fiber, 14 g Sugar, 4 g Protein

pb-banana-split-collage

Peanut Butter Banana Split
 
Author:
Recipe type: Dessert
Ingredients
  • Ice Cream
  • 3 frozen ripe bananas, peeled
  • ½ cup original almond milk (we used Pacific Organic original)
  • 1½ TBSP peanut butter
  • 2 TBSP cocoa powder, unsweetened
  • ½ TBSP honey
  • pinch of cinnamon
  • Toppings
  • ½ cup frozen strawberries
  • pinch of sugar, optional
  • ½ TBSP water
  • 1 TBSP toasted sliced almonds, no salt
Instructions
  1. Combine all ingredients listed for ‘Ice Cream’ in a blender, blend until completely mixed with the texture of a smoothie. (This can be eaten as is or for a firmer more ice cream like frozen texture put the ice cream in a sealed container into the freezer for 2-3 hours.)
  2. For toppings: Puree the frozen (or fresh if they’re available) strawberries with a little water and an optional pinch of sugar, if desired to make a little sweeter. Put in fridge to thicken up a little while ice cream freezes.
  3. When ready to eat, top ice cream with a tablespoon drizzle of strawberry puree and a tablespoon of salt free toasted almond slices.
Nutrition Information
Serving size: ½ cup Calories: 151 Fat: 5 g Saturated fat: 1 g Carbohydrates: 28 g Sugar: 14 g Sodium: 33 mg Fiber: 4 g Protein: 4 g Cholesterol: 0 mg

 

Snickerdoodle Cookies

Growing up in our parents healthy household, we’d watch television commercials advertising some sweet or salty dessert which we knew would never show up in our house, and then we’d go over to our friend’s houses to play and we’d raid their pantries in search of the treats we’d seen for our after-school snack. We figured between TV and our friend’s pantries, we had seen it all. However, by the time we arrived at middle school, we had oddly enough never even heard of a Snickerdoodle, but when our home-ec teacher mentioned that after we finished sewing our aprons 😉 , we’d bake “Snickerdoodles” we couldn’t wait to find out what they were all about! The name alone was the combination of one of our favorite candy bars and one of our favorite things to do during a boring class (doodle!) and we knew we’d just love it! And we were right, the flavor was heavenly…

However, we both ended up missing soccer practice the day we made them as we had killer stomach aches from the rich, buttery cookie that violently rocked our tummy’s world. Cut to nowadays, in our registered dietitian, personal trainer, veggie-loving, guilt-free comfort-food creating world, and we just knew we had to recreate this yummy, friendly for your tummy (and waist-line) treat. Inspired by successes like our Microwave Peanut Butter Chocolate Chip Cookies, our Skinny Oreo Balls, our Skinny Potato Skins and our Spaghetti Squash with Tomato Sauce and Parmesan Cheese, we created this!

 

Cookies1 - Logo

 

These Snickerdoodles make the perfect dessert–they’re a good-size portion–and they’re portable–so you can take one with you and indulge in it to avoid succumbing to other unhealthy desserts.

What else makes these delish doodles guilt-free?

This recipe uses coconut sugar, which is made from the sap of the coconut plant and is a less-processed sugar alternative, but if it’s not available, feel free to use granulated sugar instead. The oat flour in this recipe not only makes these Snickerdoodles gluten-free, it’s another great way to sneak in more fiber into your diet! And with only 85 calories a serving, this is a perfect recipe to satisfy your sweet tooth without the guilt!

 

Cookies2 - Logo

Skinny Snickerdoodle Cookies

These cookies are only 85 calories each and simply scrumptious. Freeze ‘em and take out one at a time to keep your portions in check. If you’re sharing with a friend, these are delicious crumbled over banana “ice cream” like the one used in these Ice Cream Sandwiches

 

Makes 12 cookies

Ingredients

3/4 cup oat flour

1/4 tsp. baking powder

1/4 tsp. cream of tarter

1/4 tsp. baking soda

1/8 tsp. salt

1/4 cup coconut sugar

1/4 tsp. cinnamon

1/2 tsp. vanilla extract

1/4 tsp. almond extract (optional)

2 Tbs. unsweetened plain coconut milk

1/4 cup coconut oil, melted

Additional 1 Tbs. of coconut sugar and 2 tsp. cinnamon: combine in a separate bowl

Directions:

1. Whisk together the dry ingredients (the first 7 ingredients) in a large bowl.

2. Pour in the vanilla and almond extracts, coconut milk, and melted coconut oil. Stir until combined.

3. Scoop out about two tablespoons of dough at a time, roll into balls (twelve in all) and then coat with the cinnamon sugar mixture that is in the separate bowl.

4. Place the balls on a baking sheet lined with parchment paper and refrigerate for 1-2 hours to prevent the cookies from over-flattening while they bake.

5. When cookies have just about 15 minutes left to chill in the refrigerator, preheat the oven to 350 degrees.

6. Remove the tray from the refrigerator and bake the cookies for 10-12 minutes. Let cool 10 minutes on the tray and then transfer to a cooling rack. Enjoy the cookies warm or at room temperature!

Nutrition Facts (per cookie): 85 Calories, 5 g Fat, 4 g Saturated Fat, 0 mg Cholesterol, 51 mg Sodium, 9 g Carbohydrate, 1 g Fiber, 4 g Sugar, 1 g Protein

Cookies3 - Logo

Skinny Snickerdoodle Cookies
 
Author:
Recipe type: Dessert
Serves: 12 cookies
Ingredients
  • ¾ cup oat flour
  • ¼ tsp. baking powder
  • ¼ tsp. cream of tarter
  • ¼ tsp. baking soda
  • ⅛ tsp. salt
  • ¼ cup coconut sugar
  • ¼ tsp. cinnamon
  • ½ tsp. vanilla extract
  • ¼ tsp. almond extract (optional)
  • 2 Tbs. unsweetened plain coconut milk
  • ¼ cup coconut oil, melted
  • Additional 1 Tbs. of coconut sugar and 2 tsp. cinnamon: combine in a separate bowl
Instructions
  1. Whisk together the dry ingredients (the first 7 ingredients) in a large bowl.
  2. Pour in the vanilla and almond extracts, coconut milk, and melted coconut oil. Stir until combined.
  3. Scoop out about two tablespoons of dough at a time, roll into balls (twelve in all) and then coat with the cinnamon sugar mixture that is in the separate bowl.
  4. Place the balls on a baking sheet lined with parchment paper and refrigerate for 1-2 hours to prevent the cookies from over-flattening while they bake.
  5. When cookies have just about 15 minutes left to chill in the refrigerator, preheat the oven to 350 degrees.
  6. Remove the tray from the refrigerator and bake the cookies for 10-12 minutes. Let cool 10 minutes on the tray and then transfer to a cooling rack. Enjoy the cookies warm or at room temperature!
Nutrition Information
Serving size: 1 cookie Calories: 85 Fat: 5 Saturated fat: 4 Carbohydrates: 9 Sugar: 4 Sodium: 51 Fiber: 1 Protein: 1 Cholesterol: 0

 

snickerdoodle_cookies_collage

Chocolate Almond Breakfast Pudding

By now you know that although we are registered dietitians and personal trainers who base our diets on fresh, unprocessed healthy foods, we are suckers for chocolate. 🙂 Yep, in fact, we’re so wild for chocolate, that it wouldn’t surprise us if you told us that you heard us arguing over the last chocolate covered pretzel…or a Hershey’s kiss…or a hot chocolate (we don’t discriminate and would even enjoy one in the summer) for that matter! 🙂 So we’re always whipping up new yummy, waistline-friendly– and healthy– chocolate recipes! Have you tried our Guac-Chocolate Mousse or our Chocolate Drizzled Granola Balls or our Chocolate Coconut Chia Balls, just to name a few.

We whipped up this pudding with breakfast in mind.  For that reason, our goal was to create a satisfying recipe with just a  hint of chocolate so it wouldn’t be so overly sweet that it would set your taste buds off craving more of the super sweet flavor all day.  You know, when something is just so sweet and good, you just want more and more vs. when it’s simply just good and satisfying, when you’re done, you’re done.  The latter is true for this pudding–with just a hint of chocolate, in this satisfying creamy pudding texture, it puts the kibosh on your sweet taste buds and your body will be fueled with fiber and protein without the highs and crashes from sugary foods.

Pudding2

One of the best strategies we use with our weight loss clients to ensure weight loss success is to substitute high-calorie, low-nutrient foods with foods that are rich in protein and fiber. This protein/fiber combo helps to keep you feeling satisfied so you don’t overeat due to hunger. It also helps to keep blood sugar levels stable so you don’t experience energy/ sugar crashes that send you running for simple carbohydrates and sugar for a quick pick-me-up. Our clients who start using this strategy can’t believe how much easier it becomes to prevent overeating.

Chocolate_Almond_Breakfast_Pudding_collageAnd guess what? We’ve got you covered with the satiating protein/fiber combo in this Chocolate Almond Breakfast Pudding. We use chia seeds which are a great example of a food that’s rich in both fiber and protein– in only one ounce they contain 11 grams of fiber and 4 grams of protein. (If you’ve never used them before, other than trying them in our pudding, try sprinkling a teaspoon of chia seeds in your smoothies, on top of oatmeal, or mixed into a muffin batter for an added fiber boost that will keep you feeling full for hours.) As an added bonus, chia seeds are high in minerals such as calcium and magnesium and are a good plant-based source of omega-3 fatty acids.

 

Pudding1

Chocolate Almond Breakfast Pudding

This Chocolate Almond Breakfast Pudding combines the satiating combo of protein and fiber (thanks to chia seeds) and a hint of our love (chocolate!) to create a healthy, satisfying breakfast.  We suggest having it with some fruit and eggs for a fab, super satiating meal!

 

Makes 2 servings

Ingredients

  • 3/4 cup unsweetened almond milk (plain or vanilla)
  • 2 tablespoons chia seeds
  • 2 tablespoons cocoa powder
  • 1 T honey
  • 1/4 teaspoon almond extract
  • Dark chocolate shavings, optional

Directions:

Combine almond milk and chia seeds in a small bowl. Let sit for an hour (or more) so that the seeds can rehydrate. Add this mixture and all other ingredients (except chocolate shavings) in a high-speed blender and blend until smooth. Pour into small glasses and refrigerate until chilled. Top with chocolate shavings, enjoy!

Nutrition Facts: 124 Calories, 6 g Fat, 1 g Saturated Fat, 0 mg Cholesterol, 64 mg Sodium, 18 g Carbohydrate, 7 g Fiber, 9 g Sugar, 4 g Protein

Pudding3

 

Chocolate Almond Pudding
 
Author:
Recipe type: Dessert
Serves: 2
Ingredients
  • ¾ cup unsweetened almond milk (plain or vanilla)
  • 2 tablespoons chia seeds
  • 2 tablespoons cocoa powder
  • 1 T honey
  • ¼ teaspoon almond extract
  • Dark chocolate shavings, optional
Instructions
  1. Combine almond milk and chia seeds in a small bowl. Let sit for an hour (or more) so that the seeds can rehydrate. Add this mixture and all other ingredients (except chocolate shavings) in a high-speed blender and blend until smooth. Pour into small glasses and refrigerate until chilled. Top with chocolate shavings, enjoy!
Nutrition Information
Calories: 124 Fat: 6 Saturated fat: 1 Carbohydrates: 18 Sugar: 9 Sodium: 64 Fiber: 7 Protein: 4 Cholesterol: 0

 

Strawberry “Milkshake”

We love a good milkshake. In fact, we went through a nearly 8-month-long phase when we were kids where we requested a milkshake every night for dessert.  And to be honest, who could blame us? 🙂 There’s just something so satisfyingly delicious about a rich, creamy milkshake.  So we’re always creating smoothies and shakes when we get a craving for one that have just a fraction of the calories of the real deal!  (Have you tried our Healthy Chocolate Shake or our Cinnamon Fruit Milkshake, just to name a couple?).

This strawberry milkshake is a great summer treat, without the extra fat! With whole strawberries and frozen yogurt, you can have a diner milkshake experience right at home–only guilt-free!  Plus, since eight strawberries have more vitamin C than an orange, this decadent dessert is not only good for boosting immunity, but it’s great for your skin, too, since vitamin C assists in collagen formation.  Plus, the antioxidants, fiber and phytonutrients in strawberries have been found to reduce total cholesterol levels. Yup, we’re pretty psyched to bring you all these health benefits in a decadent-tasting treat.  So don’t be shy, grab a spoon and dig in! 🙂

Strawberry_Milkshake_sm_Logo

 

Strawberry “Milkshake

Serves 4

Ingredients

¾ Cup Almond Milk (Skim milk or any other non-dairy milk works too)

2 Cups of Vanilla Non-Fat (or low fat) Frozen Yogurt

1 ½ Cups of Frozen Strawberries

½ tsp Vanilla Extract

 

Directions

Be sure to place the almond milk (or any other liquid, if you are using one) in the blender first. Then add the frozen yogurt, frozen strawberries, and vanilla extract. Start the blender on low, then gradually increase to high. Stop when you have reached your desired consistency. Divide evenly amongst four glasses and enjoy!

 

Nutrition Facts per Serving

Calories: 146

Carbohydrates: 30 g

Fat: 0 g

Saturated Fat: 0g

Trans Fat: 0 g

Cholesterol: 5 mg

Protein: 5 g

Sodium: 93 mg

Sugar: 25 g

Fiber: 2 g

Calcium: 20% RDA

Strawberry "Milkshake"
 
Author:
Recipe type: Dessert
Serves: 4 Servings
Ingredients
  • ¾ Cup Almond Milk (Skim milk or any other non-dairy milk works too)
  • 2 Cups of Vanilla Non-Fat (or low fat) Frozen Yogurt
  • 1 ½ Cups of Frozen Strawberries
  • ½ tsp Vanilla Extract
Instructions
  1. Be sure to place the almond milk (or any other liquid, if you are using one) in the blender first. Then add the frozen yogurt, frozen strawberries, and vanilla extract. Start the blender on low, then gradually increase to high. Stop when you have reached your desired consistency. Divide evenly amongst four glasses and enjoy!
Nutrition Information
Serving size: 1 glass Calories: 146 Fat: 0 g Saturated fat: 0 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 30 g Sugar: 25 g Sodium: 93 mg Fiber: 2 g Protein: 5 g Cholesterol: 5 mg

 

Coconut Fruit Pops

One of the things that amuses us most about being registered dietitians and personal trainers is watching our clients expressions when we tell them that we have a sweet tooth.  They figure that just because we eat a healthy diet, exercise and love veggies that we automatically must just not like sweets.  Ha! If only!

We love chocolate and especially gravitate towards sweets that are cold or hot.  In fact, we joke about being single-handedly (or double 😉 ) responsible for putting a frozen yogurt shop out of business when we were in high school and our friend worked at the shop and hooked us up with free frozen yogurt.  We practically lived there! 😉

But as you know, one of our favorite things to do is to create foods that are super delicious and satisfying and waistline friendly too! So fin honor of our frozen yogurt craze we made this Skinny Strawberry Mint Ice Cream and in honor of our chocolate phase (which hasn’t gone away, BTW), we made this Dark Chocolate Banana Ice Cream  and this Chocolate Peanut Butter Banana Ice Cream  and from what we call our “pops” phase we made these Green Energy Popsicles, these Banana Puree Popsicles and now these Fruit Pops (see recipe below) that we can’t wait for you to enjoy!

Coconut_Berry_Pops

And although these are spectacular any time of year, we think these are the perfect way to sport red, white, and blue while enjoying on the 4th of July! This dairy free pop combines strawberries, blueberries, and a coconut milk beverage* so you’ll be ready for the holiday—or to celebrate any occasion!

 

Coconut Fruit Pops

 

Makes 4 small pops

Ingredients

1/3 cup frozen blueberries

½ cup frozen strawberries

1/3 cup vanilla coconut milk beverage

2 tsp honey

1 Tbsp unsweetened coconut shavings

*Be sure to use a coconut milk beverage instead of coconut milk from a can, as this has significantly lower calories and they are actually quite different For example, SO Delicious Dairy Free Vanilla Coconut milk has 80 cal per serving (1 cup) and 5 g of fat. Traditional coconut milk from a can has 420 cal per cup and 42 g of fat! Traditional coconut milk is made from pressing the pulp of the coconut, which releases a rich cream. Coconut milk beverage is then made by adding water to the creamy coconut milk and is then usually fortified with vitamins and minerals, such as calcium. The watering down of the coconut cream thus results in less fat!

 

Directions

1.      Let the frozen blueberries and strawberries partially thaw for a couple minutes (we suggest using frozen over fresh because it causes the overall pop to freeze faster and it helps to create a more consistent blend) and dice them into small pieces.  (Plus, it’s easier to get berries [and more economical] all year long when they’re frozen.  Yep, we enjoy popsicles even in the winter!)

2.      Mix together the vanilla coconut milk and honey in a small glass. (Tip: spray the tsp with oil to prevent the honey from sticking!)

3 .Layer the milk mixture with the blueberries and strawberries, sprinkling the coconut shavings in between each layer in the popsicle holders (small cups work fine too!)

Stick the popsicle stick in and place in the freezer for 2 hours, then enjoy!

 

Nutrition Facts per Serving

Calories: 55

Carbohydrates: 10g

Fat: 2g

Saturated Fat: 2g

Trans Fat: 0g

Cholesterol: 0g

Protein: 0g

Sodium: 5mg

Sugar: 8g

Fiber: 2g

 

Coconut Fruit Pops
 
Author:
Recipe type: Dessert
Serves: 4 Pops
Ingredients
  • ⅓ cup frozen blueberries
  • ½ cup frozen strawberries
  • ⅓ cup vanilla coconut milk beverage)
  • 2 tsp honey
  • 1 tbsp unsweetened coconut shavings
Instructions
  1. Let the frozen blueberries and strawberries partially thaw for a couple minutes (we suggest using frozen over fresh because it causes the overall pop to freeze faster and it helps to create a more consistent blend) and dice them into small pieces. (Plus, it’s easier to get berries [and more economical] all year long when they’re frozen. Yep, we enjoy popsicles even in the winter!)
  2. Mix together the vanilla coconut milk and honey in a small glass. (Tip: spray the tsp with oil to avoid prevent the honey from sticking!)
  3. Layer the milk mixture with the blueberries and strawberries, sprinkling the coconut shavings in between each layer, in the popsicle holders (small cups work fine too!)
  4. Stick the popsicle stick in and place in the freezer for 2 hours, then enjoy!
Nutrition Information
Serving size: 1 pop Calories: 55 Fat: 2 g Trans fat: 0 g Sodium: 5 mg Fiber: 2 g Protein: 0 g

 

CocoaVia Chocolate Mousse

By now you know that one of our favorite indulgences is chocolate—sometimes we go for milk chocolate and sometimes dark chocolate. We love them both equally and definitely don’t discriminate! However, most of our clients tell us they tend to like milk chocolate better, yet they typically go for dark chocolate because they’ve heard it’s healthier. Ironically, when it comes to the health benefits of chocolate, it’s not necessarily the milk chocolate or the dark chocolate that makes one chocolate healthier than another, it’s the amount of powerful phytonutrients naturally found in cocoa beans, called cocoa flavanols.

 

So although dark chocolate has a higher percentage of cocoa, and theoretically should have more flavanols and be healthier than milk chocolate because of this, this isn’t always the case! That’s because the amount of cocoa flavanols in a specific chocolate all boils down to the way the chocolate is processed. In fact, some cocoa beans have been processed so much that the chocolate doesn’t even contain any flavanols at all! (You can read more about this here.)

 CocoaVia_chocolate_mousse

So what do the cocoa flavanols do for you and how can you be sure your chocolate is delivering them?

 

Cocoa flavanols support healthy circulation. This means that aside from promoting cardiovascular health, they improve the flow of oxygen and nutrients to all parts of the body, helping you to perform and feel your best while nourishing your skin, eyes, muscles and all parts of your body—and who doesn’t want that?! Hello gorgeous complexions, energized muscles and strong hearts!

 

Look for 200 mg of cocoa flavanols or more—this is the amount that you want daily. Clearly, we all want to reap the benefits of cocoa flavanols, so ideally, flavanol content would be listed on labels so we would know the chocolate that would be best for us to eat, especially since most commercial chocolates are highly processed. The good news is that most major chocolate manufacturers are looking for ways to keep the flavanols in their processed chocolates and some do list the amounts. We’re optimistic that all brands will list their flavanol level in the future and hope this labeling takes place soon.

CocoaVia_chocolate_mousse

For all die hard chocolate and flavanol fans: At the present time, since it’s not processed, raw cacao does retain the flavanols and can be purchased as whole beans (peeled or unpeeled), nibs, or powder. For those who have never had raw cacao, just be aware, this is not the sweet chocolate that you may be accustomed to! And if you have the nibs, consider sprinkling them on the delicious recipe below!

 

In the meantime, if you’re indulging in a little bit of chocolate and don’t care about the benefits, then go for a small amount of what you like. However, if you’re like most of our clients and when you indulge you want to be guaranteed that you’ll flood your body with health-promoting cocoa flavanols, you’ve gotta give this CocoaVia Chocolate Mousse a whirl! It’s deliciously satisfying and doesn’t break the calorie bank! Plus, it’s super easy to make– it uses just 3-ingredients.

 

So you’re probably wondering what ensures that this decadent chocolate treat is packed with flavanols. Well, the secret ingredient is the CocoaVia® daily cocoa extract supplement—it uses a patented Cocoapro® process, guaranteeing the highest concentration of cocoa flavanols (250 mg) available in a dietary supplement. You can get it online at www.cocoavia.com and www.amazon.com. Or pick it up in the supplement section at Vitamin World, King Soopers, Fred Meyer, Wegman’s, Harris Teeter, and independent natural food retailers throughout the country. To find the store closest to you, please visit the store locator.

 

CocoaVia® Chocolate Mousse

Indulge in this guilt-free chocolate mousse!

Ingredients:

1½ cup non-fat Greek yogurt
Sweetener of choice to taste (example: 1 tsp. honey)
1 packet of CocoaVia® Dark Chocolate Unsweetened supplement

CocoaVia_packet

Directions:

Step 1:
Whisk together for 30 sec – 1 min.
Step 2:
Pipe into an individual cup and serve chilled.
Step 3:
Garnish with some nuts, chocolate shavings, or fresh fruit.

CocoaVia_chocolate_mousse

Nutritional Information: Calories 80, Carbohydrates 9g, Sugar 4g, Protein 10g, Fat 1g, Saturated Fat 0g, Trans Fat 0g, Caffeine 17mg*, Cocoa Flavanols 250mg**
*Caffeine in CocoaVia® supplement ≤ 20 mg/packet
**Measured Cocoa Flavanol content in CocoaVia® supplement

 

For more information about CocoaVia®, other CocoaVia® products and additional CocoaVia® recipes, please visit CocoaVia.com

 

This post was sponsored by CocoaVia®. The Nutrition Twins work with CocoaVia® to help people to improve their health.

 

CocoaVia Chocolate Mousse
 
Nutritional Information: Calories 80, Carbohydrates 9g, Sugar 4g, Protein 10g, Fat 1g, Saturated Fat 0g, Trans Fat 0g, Caffeine 17mg*, Cocoa Flavanols 250mg** *Caffeine in CocoaVia® supplement ≤ 20 mg/packet **Measured Cocoa Flavanol content in CocoaVia® supplement
Recipe type: Dessert
Serves: 1
Ingredients
  • 1½ cup non-fat Greek yogurt
  • Sweetener of choice to taste (example: 1 tsp. honey)
  • 1 packet of CocoaVia® Dark Chocolate Unsweetened supplement
Instructions
  1. Step 1:
  2. Whisk together for 30 sec - 1 min.
  3. Step 2:
  4. Pipe into an individual cup and serve chilled.
  5. Step 3:
  6. Garnish with some nuts, chocolate shavings, or fresh fruit.

 

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