guardianactual
MuscleChemistry Registered Member
6 ounces sugar free coconut cream pie yogurt 8 ounces silken tofu 1/4 cup heavy cream 1/4 cup coconut or pineapple sugar free syrup 8 ounces fresh pineapple chunks, frozen 1 banana, frozen and cut into chunks Put the first 4 ingredients in a blender; blend until smooth. With the blender running, gradually add the pineapple and banana chunks through the feed hole. Blend until smooth and thick. Makes 2-3 servings Per 1/3 Recipe: 195 Calories; 10g Fat; 8g Protein; 20g Carbohydrate; 2g Dietary Fiber; 18g Net Carbs Per 1/2 Recipe: 293 Calories; 16g Fat; 12g Protein; 30g Carbohydrate; 2g Dietary Fiber; 28g Net Carbs
