This is what happened what I got home yesterday evening...
- Reduced far graham cracker crust (optional)
- 3 bananas
- 1 scoop of protein powder (I used SNI Cake Batter flavored whey)
- 1/4 cup of PB2
- Two packs of almond butter (or two tablespoons)
- You can use all peanut butter if you wish; almond butter is healthier though. I used PB2 (instead of all almond butter) in the recipe to save on calories, fat, etc.
- 3/4 cup Unsweetened Vanilla Almond Milk
- 2 squirts of Stevia (or 2 packs)
- 1 teaspoon of vanilla extract
- Dark chocolate morsels (optional)
- Slice one and a half of the bananas
- Place sliced bananas and 1/4 cup of almond milk into a blender and mix until smooth
- Pour mixture into a large bowl
- Slice the remaining banana and a half
- Place sliced bananas and 1/2 cup of almond milk into the blender and blend until smooth
- Pour the mixture into the same large bowl.
- Add the rest of ingredients into the same large bowl.
- Mix everything together either with a large spoon until smooth OR by placing all of the ingredients back into blender
- Pour mixture into pie crust
- Place into freezer for 3-4 hours
- Enjoy!
- I recommend keeping the pie in the freezer and taking a slice as needed. It thaws quickly and could melt.
This will vary based on ingredient variations and brands used. This is to be used a guide only.
- Serving size: 1 slice. Servings per pie: 8
- Calories: 180
- Fat: 8g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 8g
- If you make this without the crust:
- Calories: 80
- Fat: 5.5g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 7g
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