Frozen Protein S'mores
A frozen icebox-style s'mores bar layered with chocolate protein pudding, marshmallow Fluff swirls, and graham crackers between. 25g of protein per slice, no oven, no torch.
Ingredients
- 8 oz light whipped topping thawed, divided
- 2 cups fat-free Greek yogurt plain and thick strained
- 1 cup milk skim or 1% recommended
- 4 oz reduced-fat cream cheese Neufchatel, softened
- 2 scoops vanilla whey or casein protein powder
- 1 package sugar-free instant chocolate pudding mix 1.4 oz
- 12 sheets low-fat honey graham crackers divided
- 1/2 cup marshmallow creme like Fluff, divided
Instructions
- Soften the cream cheese to room temp. In a large bowl, whisk the cream cheese, marshmallow fluff, Greek yogurt, and milk until completely smooth.
- Add the protein powder and sugar-free chocolate pudding mix. Whisk hard for 2 minutes until thick. The pudding should grip a spoon.
- Fold in the whipped topping.
- Line a 9x13 pan with parchment paper. Lay half the graham cracker sheets in a single layer at the bottom of the pan, breaking pieces to fit any gaps.
- Spread the chocolate protein filling evenly over the grahams. Then the whipped topping mixture
- Top with the remaining graham cracker sheets.
- Freeze at least 6 hours, ideally overnight, until firm enough to slice clean.
- Run a sharp knife under hot water, dry it, and slice into bars (3x4 grid). Wipe the blade between cuts.
- Serve frozen or let sit out 4 to 5 minutes for a softer texture. Wrap leftovers individually in parchment and stash in the freezer for up to 2 weeks.
Notes
Roughly 25 to 28 grams of protein per slice depending on your protein powder. Use whatever milk you've got (skim, 1%, 2%, or whole). Skim or 1% will keep this leanest macro-wise. Don't sub Greek yogurt for regular yogurt or you'll lose the thickness and the protein punch. If your pudding mixture isn't setting up firm, your protein powder is probably plant-based, which behaves differently. Add an extra tablespoon of sugar-free pudding mix to compensate.
Nutrition
Calories: 220kcalCarbohydrates: 28gProtein: 26gFat: 5g
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Why this one is going to live in your freezer rotation
- about 25 to 28g of protein per slice, in a dessert that genuinely tastes like a campfire s’more, not a protein bar with a costume on
- three layers of texture: snappy graham crackers, dense chocolate fudge protein pudding, fluffy marshmallow swirl, with whipped topping on top
- no oven, no torch, no campfire, no babysitting. you assemble it, you freeze it, you slice it, you eat it
- portioned for portion control whether you want it or not. a 9×13 turns into bars and you walk away
Kel’s Tips
- Use whatever milk you’ve got (skim, 1%, 2%, or whole). Skim or 1% will keep this leanest macro-wise.
- Don’t sub Greek yogurt for regular yogurt or you’ll lose the thickness and the protein punch. Fage 0% or Two Good is the play.
- If your pudding mixture isn’t setting up firm, your protein powder is probably plant-based, which behaves differently. Add an extra tablespoon of sugar-free pudding mix to compensate.
- Casein over whey if you have the option. Whey can get watery once frozen. Casein keeps that pillowy texture.
- Slice with a hot dry knife. Run the blade under hot water, dry it, slice. Wipe between cuts. That is what keeps the layers from smearing.
- Wrap leftovers individually in parchment and stash in the freezer up to 2 weeks. Let each one sit out 4 to 5 minutes before eating.
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