Greek Yogurt Cream Cheese Icing Dessert

Greek Yogurt Protein Cream Cheese Icing Dessert

I had a strong craving for something silky, dense and dessert like the other day. I had a "need to consume asap" tub of Greek Yogurt, which I decided to incorporate into my nightly dessert. The result? HEAVEN.

It tasted like Cream Cheese Frosting on Carrot cake, and the GG Scandinavian Bran Crispbread make it even more dessert like. Thick, rich and satisfying! ENJOY:

Ingredients:

- Greek Yogurt (I used Liberte 0% m.f - review to come)

- GG Scandinavian Bran Crispbread (their Sprinkles would work as well- feel free to use any bran/fiber based biscuit/cookie or cereal- Graham or Arrowroot cookies would be fantastic, Protein Cakes: Anything dry.)

- Maple Extract

- Sugar Free Pancake Syrup

-Sugar Free Davinci (I used Sugar Free Coconut and Vanilla) (Torani or any other sf  would work)

- Sweetener

- Cinnamon

- PGX GRANULES (key for thickening it up)

-Spoon!

Mix the yogurt with the sweetener, cinnamon, Maple extract, a few crumbled Bran Crispbreads/cookies. Add PGX Granules and SF Syrup. STIR. The consistency should be a little more runny than regular Greek Yogurt as the PGX Granules expand and absorb the moisture (add 1/2scoop or more depending on how much liquid you are adding).

Throw into fridge and wait about 5-15min (or more depending on how long you can hold out!). Keep adding Syrup, PGX etc until you reach the consistency. The longer you let it sit, the thicker and richer it will be. Add remaining crackers/cookies/protein cakes etc.

ENJOY. Top with more Cinnamon, nut butter, protein powder icing etc if you want.

Dinner and Dessert

I often get asked what I eat for dinner, as I normally post Breakfast/Snack/Dessert or Post Workout recipes. Although this is not exactly what I eat at night (the only thing missing is my 908g bag of DOLE CHOPPED ROMAINE), it is pretty close. I really love dinner time, and look forward to it daily! I sometimes alternate between a bag of broccoli slaw or shirataki noodles, and always add at least 2 cans of yellow/green beans.
My staples include:
Dole Romaine 908g bag
Sushi Nori Sheets (at least 7+)
Canned Green Beans
Tomatoes
Mushrooms
Mustard/Salsa

I was out of my Romaine, so instead I changed it up a bit and added a 340g bag of microwaved (with low sodium soy sauce) Cauliflower, a bag of Broccolislaw, 2 cans of green beans, cucumber

I thought I'd do a picture step-by-step type lay-out. I also decided to keep it Vegetarian and Vegan (I often get asked for ideas).

Excuse the spice/dressing laden glass bowl! As a base, I used 1 bag of Mann's Broccolislaw. I microwaved it with seasoning, and a bit of Walden Farms Asian Dressing.

While I was microwaving the Broccolislaw, I made my 'Cucumber Dessert Salad'.

This one had 2 Cucumbers, a packet of Sweetener, Crystal Light (or any low cal drink mix), and

lemon juice.

I separately microwaved the Cauliflower with someLow Sodium Soy Sauce.

Next I chopped up my tomatoes, and got my Shrooms ready for "Dippage".

Once the Broccoli Slaw was done, I added the Cauliflower, 1 can of Green Asparagus Style Beans, 1 can of yellow cut beans, a ton of Mrs. Dash, and Johnny's Jamaica Me Crazy Seasoning Salt.

I dumped the tomato, and shrooms on top (I eat them separately, and dip them into my home-made Mustard Dipping Sauce).

I counted about about 7+ Nori Sushi Sheets:

I always use these as a 'mini wrap' every night. Nori is chalk full of Trace Minerals!

I usually take each sheet, fold it in half and rip it. I then fold the 2 halves together into 3's (accordion style) and rip it, so I have 6 mini pieces per 1 sheet of Nori. I then fork some of the food into the Nori, and eat it. I keep a bottle of Mustard with me, which I liberally squirt as I get deeper into the bowl (Mustard+Sweetener= HEAVEN! Honey Mustard Dipping Sauce). I normally add green onions etc, but hadn't done my grocery shopping!

Of Course I had dessert after, which was my packet of Chocolate Protishake made into 2 huge bowls of Protein Ice Cream, and my Pack of GG Scandinavian Bran Crispbread/PGX mixture.