Creamy Vanilla Peanut Butter 20/20 Ice Cream

Think slow-churned deliciousness, without the fat… or the wait-time. Grab a spoon, you’re going to want to try this!

INGREDIENTS (serves 4):

1 cup skim milk
2/3 cup (1 5.3-6-oz container) plain nonfat Greek yogurt
2 scoops Vanilla 20/20 Fiber/Protein Powder

2 Tbsp PB2 powdered peanut butter

PREPARATIONS:

In a blender, combine all ingredients. Blend for about 30 seconds, or until thoroughly mixed.
Pour mixture into an ice cream maker, turn on the machine, and churn according to manufacturers directions, about 40-50 minutes.
Transfer to an airtight container and place in the freezer for about 2 hours to harden up.

NUTRITIONAL CONTENT PER SERVING

Serves 4

FOR JOURNALING ON THE F-FACTOR DIET: 11g carbohydrate, 6g fiber – This is a Step 1 recipe.
ACTUAL NUTRITIONAL CONTENT PER SERVING: 94 calories, 13g protein, 11g carb, 6g fiber, 5g net carb, 5g sugar, 1g fat, 0g sat fat

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