guiltfreedesserts:

Mint Chocolate Chip Fudge Pops; only 25 calories each!

(click on picture for recipe)

(Source: little-miss-eve, via delicate-loneliness)

delacroix:

 Healthy Raspberry Almond Chocolate Protein Ice Cream
(yields 14 scoops, recipe adapted from The Healthy Foodie)

• 500g 1% cottage cheese (I substituted this with silken tofu)
• 2 cups unsweetened soy milk
• 4 scoops (120g) chocolate whey protein powder 
• 1/3 cup dark cocoa powder
• 1 tbsp pure vanilla extract
• 40g toasted almonds, crushed
• 30g fresh coconut shavings
• 75g frozen raspberries

In a food processor, blend the cottage cheese until it becomes really smooth and creamy. Scrape the sides several times to make sure you get every last bit of cheese. Add soy milk, protein powder, cocoa powder and vanilla. Continue blending until very well combined. Transfer to ice cream churner and let the mixture turn until it sets, about 20-25 minutes. Add almonds, coconut and raspberries and continue churning for about 30 seconds. Transfer the ice cream to a plastic container and put in the freezer to firm up for about an hour. If some of the ice cream has clung to the churner’s tub, let it sit until it’s soft enough to be removed then incorporate it manually to the rest of the ice cream that is in the freezer. Form ice cream scoops and place them on a cookie sheet that’s been lined with parchment paper. Put the scoops in the freezer until they are completely set, which will take at least 2-3 hours. Transfer the pre-scooped ice cream to an airtight plastic container.

(via healthylivingforyou)