Frozen Protein Pops

Just when you thought we’d run out of ways to use protein powder, we made ICE POPS! These recipes are packed with flavour and nutrition and give you the ice cream feel without the caloric bill. To up the ante on nutrition, we used Jamieson Essentials plus Protein. That way, you can count on all our essentials plus 20 g of protein as the perfect snack to get you through a hot summer day.

Strawberries and Cream Pops

Nothing says living the dream more than strawberries and cream! Take faux-indulgence to a whole new high with these too-good-to-be-trim treats.

You’ll need:

• ½ scoop of Jamieson Essentials plus Protein, French Vanilla
• ¼ cup of almond milk
• 1 cup of plain Greek yogurt
• 2 tablespoons of rice flour
• 1 cup of honey
• 1 tablespoon of strawberry extract
• 3 cups of strawberries, chopped
• Ice pop mould and sticks
  
  

1. In a large mixing bowl, add almond milk, yogurt, protein and rice flour.
2. Pour mixture into a small saucepan over medium-low heat. Add honey and strawberry extract.
3. Slowly bring this to a boil, mixing continuously. Once this begins to bubble, whisk until thick. This should take approximately 5 minutes. Once thick, remove from heat and set aside.
4. Fill moulds with chopped strawberries. Pour cooled mix over top. Press down with a spoon as you go to be sure to clear any air pockets.
5. Add strawberries to taste, then poke sticks through mixture.
6. Freeze overnight and enjoy in the morning!

Neapolitan Crunch

Sweet and creamy with a smooth but rocky texture, these work just as well as a breakfast as they do an afternoon snack.

You’ll need:

• 1 cup of plain Greek yogurt
• 1 cup of almond milk
• ½ cup of honey
• ½ tsp of vanilla extract
• ½ cup of strawberries, chopped
• ½ banana
• ¼ cup of cocoa nibs
• 2 tbsp of cocoa powder
• ½ scoop of Jamieson Essentials plus Protein, French Vanilla
• ½ scoop of Jamieson Essentials plus Protein, French Vanilla
• ½ scoop of Jamieson Essentials plus Protein, Milk Chocolate
• Ice pop mould and sticks
• 3 sealable plastic bags
  
  

1. In a large mixing bowl, combine yogurt, almond milk, honey and vanilla extract. Blend until smooth.
2. In your favourite food processor, puree strawberries until smooth. Scoop up ⅓ cup of the yogurt mixture, add first serving of French Vanilla protein and blend until combined.
3. In a separate bowl, combine another ⅓ cup of the yogurt mixture to milk chocolate protein, cocoa powder and cocoa nibs.
4. Mash banana in small separate bowl, add remaining yogurt mix and French vanilla protein, stir until consistent.
5. Fill each plastic bag with one flavour, snip right corner and pipe each flavour into your popsicle tray, filling each layer about ⅓ of the way until moulds are full.
6. Lay cling film across the mould and poke sticks through, inserting them ⅔ of the way into your mixture.
7. Freeze for no less than 5 hours. To release from mould, run hot water over them until they become loose.