- Macros For WHOLE Frosty without Toppings
-
Calories:
165 -
Carbs:
7g -
Fat:
5g -
Protein:
24g
Ingredients
Ingredients for the Frosty:
31g31g Flex Brands Vanilla Whey Protein (“FDL Saves 15%)
5g Coconut Flour
3g Zero Cal Sweetener of your choice
3g Xanthan Gum
3g Ground Cinnamon
360ml Unsweetened Vanilla Cashew Milk
450g Crushed Ice (can use whole cubes like I did)
Protein Icing on top (used maybe 1/4th of this to drizzle on top. Not taken into account in the macros listed above):
8g Flex Brands Vanilla Whey Protein (“FDL Saves 15%)
2g Coconut Flour
2g Zero Cal Sweetener of your choice
20g Plain Non Fat Greek Yogurt
10ml Cold Water
Directions
1. Add all ingredients for the frosty to the food processor. Here is the food processor I have and it is a life saver! http://amzn.to/2j8VNf0) Blend on high for 8-12 minutes. Seriously just let it run and do it’s thing. Periodically add your spoon in to help it continue to mix but the longer you let it run, the more volume you will get. And honestly that’s it! But check out below for some pro tips:
Pro Tips:
– If xanthan gum is hurting your stomach, then first off, make sure you are weighing it out perfectly on a food scale. 3g is a very little amount and you can very easily put in 5-7g without even realizing it. And if still bothering you, try out 1-2g and see how you feel.
– If you want your frosty super thick and not as fluffy, just add less liquid and ice. Same process but just less of the things that will volumize it.
– If you are not using the same food processor, I can’t promise it will come out perfect. It’s the perfect power level for what you will need to create the best frosty. Most blenders are way too powerful.
– If you want to make a half serving, just use half the ingredients.
2. For protein icing, add all dry ingredients into a bowl and mix to help avoid clumping. Then add your greek yogurt and mix it in the best you can. Now add you cold water and mix until you have a icing like consistency. Put in fridge to thicken up a bit while you frosty is blending.