• Bethany Thompson

Pumpkin Protein Ice Cream


Ingredients

1 Cup of Fat Free Creamer (or low fat if you prefer)

12 Oz. of Vanilla Greek Yogurt (I prefer Dannon Oikos Triple Zero)

2 Scoops Vanilla Protein Powder

½ Cup of Pumpkin Puree

1 tsp Vanilla Extract

1 tsp Pumpkin Pie Spice

½ tsp Ground Cinnamon

Optional Add Ins: Pecans, Graham Crackers, Sugar Free Carmel Topping

Directions

1. Mix all ingredients until well mixed. Freeze for at least 4 hours. Add optional toppings if desired and ENJOY!


DISCLAIMER: James Thompson is a sports nutritionist with over 25 year of hands-on practical experience.  He is not a registered nutritionist or a dietitian.  THIS INFORMATION AND ALL RECOMMENDATIONS MADE ARE NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR DESIGNED TO SERVE AS A DIAGNOSIS, TREATMENT OR PREVENTION OF ANY ILLNESS OR DISEASE. ALWAYS SEEK THE ADVICE OF YOUR PHYSICIAN OR OTHER QUALIFIED MEDICAL, HEALTH CARE PROVIDER BEFORE YOU START ANY NUTRITION OR EXERCISE PROGRAM. BY BEGINNING THIS OR ANY OTHER PROGRAM, YOU AGREE THAT YOU HAVE HAD CLEARANCE FROM YOUR MEDICAL PROFESSIONAL TO DO SO.