High protein Ninja Creami
This recipe uses a Ninja Creami with 470ml tubs (which are smaller tubs than the 700ml deluxe Creami tubs)With the ingredients specified, this recipe contains 53g protein. *Cups and measures are in Australian cups and measures. Use ml for international accuracy.
Ingredients
- 40g whey protein isolate (I used Bare Blends Vanilla WPI)
- 50g high protein Greek yoghurt (I used Chobani Fit in natural flavour)
- 100g mashed banana (firm or ripe, see notes)
- 25g (1 tablespoon) natural peanut butter (I used Mayvers smooth)
- 20-40ml (1-2 tablespoons)* pure maple syrup
- 250ml (1 cup)* full fat regular or lactose free milk
Instructions
- Combine all the ingredients in your Ninja Creami tub. You can also blend them beforehand, but I don't find that necessary with this recipe.
- Place the tub in the freezer for up to 24 hours. I find overnight is fine for me, but it depends on the temperature of your freezer. I leave the lid off to prevent a lump in the top of the frozen tub.
- When you are ready to eat, blend your Ninja Creami using the lite ice cream function. I find this recipe only needs a single blend. If your mixture looks lumpy or icy after one mix, repeat the process. You can also use the respin button.
- Serve immediately. You can refrigerate any leftovers but you will need to mix them again.
Notes
- See the notes on how much maple syrup to add to your Creami.
- I haven't tested any other sweeteners and have no experience with any artificial sweeteners.
- I haven't tested other protein varieties in this recipe. I do intend to develop a dairy free/vegan high protein Ninja Creami, so stay tuned for that.
- See the body of the post for the protein breakdown.
- I do not calculate calories or other macros. You can input the ingredients into My Fitness Pal if you would like, but this is not a specifically low calorie recipe.
Nutrition
Protein: 53g
Tried this recipe?Let us know how it was!