Prot: 5g, Carbs: 2g, Fat: 4g, Cal: 65
This Cream Cheese Protein Frosting is so good, it needs its own post. Make it without having anything to frost. Eat it with a little spoon out of a shot glass. You’re welcome. ;)
I made this to go with our Pumpkin Protein Cake, and the combination is phenomenal! It’s the kind of protein treat you seem to work into your macros for every meal, until there’s no more cake left. That good.
Treat yourself to some Cream Cheese Protein Frosting. You deserve it.
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Cream Cheese Protein Frosting
Author: Andréa
Nutrition Information
- Serving size: 1/12 recipe
- Calories: 65
- Fat: 4g
- Carbohydrates: 2g
- Sugar: 1g
- Fiber: 0g
- Protein: 5g
Prep time:
Total time:
Makes 12 servings.
Ingredients
- All ingredients should be at room temperature for easy mixing
- 1 package Neufchâtel cheese (8oz or 224g)
- 4oz nonfat Greek yogurt (1/2 cup or 114g)
- ½ cup natural vanilla whey protein (51g)
- sprinkle of stevia (optional)
Instructions
- Mix Neufchâtel cheese with Greek yogurt until smooth.
- Add vanilla whey and stevia. Mix well.
- Refrigerate to cool and set if frosting a cake, or enjoy as is. Store in the refrigerator.
Notes
A note about substitutions: A whey/casein blend can be used in place of the whey, but you may need to add some water or milk to get the desired creamy texture.
Neufchâtel cheese is marketed as low-fat cream cheese, and can be found in most grocers next to the cream cheese.
Neufchâtel cheese is marketed as low-fat cream cheese, and can be found in most grocers next to the cream cheese.
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