8 High Protein Desserts With 13+ Grams of Protein!

These high protein desserts bring creamy puddings, tender cakes, and sweet little treats to the table with extra staying power and plenty of fine flavor!!

When the craving for chocolate, cheesecake, cookie dough, or ice cream arrives after dinner, these high protein desserts let you answer it with something that tastes genuinely delicious while bringing more nutrition to the plate.

You will find silky chocolate mousse, fudgy brownies, creamy banana ice cream, bright lemon cheesecake bars, and even a warm cinnamon roll mug cake that can be ready before you have finished deciding what to watch!

Each recipe uses familiar ingredients such as Greek yogurt, cottage cheese, eggs, nut butter, chia seeds, and protein powder in ratios that make sense for a home kitchen. The goal is not to make dessert taste like gym equipment.

The goal is to make a sweet treat that you would happily prepare again, whether or not you are counting protein.

High Protein Desserts

For the smoothest results in these recipes, use a protein powder that you already enjoy drinking.

Whey and whey-casein blends usually bake more softly than pure plant protein, while plant-based powders may require an additional tablespoon or two of milk because they tend to absorb more liquid.

1. Double Chocolate Cottage Cheese Mousse

Servings: 4
Protein per serving: Approximately 15 grams

This chocolate mousse is thick, glossy, and intensely chocolatey, with the type of silky texture that makes you inspect the ingredient list twice because cottage cheese seems far too sensible to produce anything this luxurious!

Melted dark chocolate gives it a genuine dessert flavor, while cocoa powder deepens the chocolate without making the mixture heavy.

The most important decision here is how long you blend it. Stop too soon and a few tiny curds may remain, but let the blender work for a full minute or two and the mixture transforms into a smooth chocolate cream.

Do not skip the chilling time either, because the chocolate firms as it cools and gives the mousse its spoonable, truffle-like finish.

Ingredients

2 cups low-fat cottage cheese
1/4 cup unsweetened cocoa powder
2 ounces semisweet or dark chocolate, finely chopped
3 tablespoons maple syrup or honey
2 tablespoons milk, plus more if needed
1 teaspoon vanilla extract
1/8 teaspoon fine salt
2 tablespoons mini chocolate chips, optional
Fresh raspberries or strawberries, for serving

How to Make It

Place the chopped chocolate in a microwave-safe bowl and heat it for 20 seconds, stir thoroughly, and then continue heating in 10-second intervals until most of the chocolate has melted.

Stop while a few small pieces are still visible and stir until the residual heat melts them, because chocolate has a dramatic little habit of going from smooth to scorched when nobody asked it to!

Add the cottage cheese, cocoa powder, maple syrup, milk, vanilla, and salt to a high-speed blender or food processor, then blend for 45 seconds before stopping to scrape around the bottom and sides.

Blend again for 45 to 60 seconds, watching for the mixture to change from slightly grainy to completely smooth, glossy, and thick enough to cling to the blades.

Pour in the melted chocolate while it is still fluid but no longer piping hot, then blend for another 20 to 30 seconds.

Taste the mousse at this stage and decide whether you would like another teaspoon of maple syrup, remembering that chilled desserts taste slightly less sweet than they do at room temperature.

If the mousse looks thicker than pudding and struggles to move through the blender, add milk 1 teaspoon at a time rather than pouring in a large splash. You want it smooth enough to spoon into glasses but not loose enough to pour like a smoothie.

Divide the mixture between four small dessert glasses, cover them, and refrigerate for at least 1 hour. The mousse is ready when the surface looks set, the spoon leaves a clean trail through the center, and each bite feels cool, creamy, and rich rather than airy.

Add mini chocolate chips or fresh berries immediately before serving so the chocolate remains crisp and the berries stay fresh.

Serving Suggestions

Serve the mousse with sliced strawberries, raspberries, or a spoonful of lightly whipped cream. For a dinner-party finish, add chocolate shavings and a tiny pinch of flaky salt on top.

The mousse also makes a delicious filling for small tart shells or a topping for warm banana slices. Keep the portions modest because its deep chocolate flavor does plenty of work!

2. Lemon Blueberry Protein Cheesecake Bars

Servings: 9 bars
Protein per serving: Approximately 18 grams

These cheesecake bars taste bright, creamy, and lightly tangy, with fresh blueberries bursting through the lemon filling like little pockets of jam.

Greek yogurt keeps the filling smooth and light, while reduced-fat cream cheese provides enough richness to make the bars taste like proper cheesecake rather than baked yogurt wearing a fancy hat.

A low oven temperature is important. Cheesecake prefers calm, even heat, so baking it at 325°F helps the filling set without turning rubbery or developing deep cracks.

The center should still wobble slightly when you remove the pan, because it will continue setting as it cools.

Ingredients

For the Crust

1 cup oat flour
3 tablespoons melted unsalted butter
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1/8 teaspoon fine salt

For the Filling

3 cups plain nonfat or low-fat Greek yogurt
8 ounces reduced-fat cream cheese, softened
2 scoops vanilla protein powder, approximately 60 grams
3 large eggs, at room temperature
1/3 cup maple syrup
2 tablespoons cornstarch
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/8 teaspoon fine salt
1 cup fresh blueberries
1 teaspoon oat flour, for coating the blueberries

How to Make It

Preheat the oven to 325°F and line an 8-inch square baking pan with parchment paper, leaving enough parchment hanging over two sides to lift the chilled cheesecake out later.

Lightly grease any exposed areas of the pan so the corners release without a wrestling match.

Stir the oat flour, melted butter, maple syrup, cinnamon, and salt in a medium bowl until the mixture resembles damp sand and holds together when pressed between your fingers.

Tip it into the prepared pan and press it into a thin, even layer, paying extra attention to the corners because a thick corner and thin center will bake at different speeds.

Bake the crust for 9 to 10 minutes, until it smells lightly toasted and the surface no longer appears wet. Remove it from the oven and let it cool while you prepare the filling, but keep the oven set to 325°F.

Beat the softened cream cheese in a large bowl until smooth, then add the Greek yogurt and mix on low speed just until combined.

Starting with the cream cheese helps prevent little white lumps from hiding in the filling, and low speed keeps excess air out so the cheesecake bakes evenly.

Add the protein powder, maple syrup, cornstarch, lemon zest, lemon juice, vanilla, and salt, then mix until the filling looks smooth and pale.

Add the eggs one at a time and mix only until each egg disappears, because vigorous beating can trap air that later expands, collapses, and leaves cracks.

Toss the blueberries with 1 teaspoon of oat flour, which helps keep them suspended through the filling instead of gathering at the bottom for a private berry conference.

Fold three-quarters of the blueberries into the filling, pour it over the crust, and smooth the surface with a spatula. Scatter the remaining berries across the top and press them down very lightly so they remain visible.

Bake for 42 to 50 minutes, checking at the earlier time. The edges should look set and slightly puffed, while a circle about 2 inches wide in the center should move with a gentle jiggle when you nudge the pan. It should not ripple like liquid.

Turn off the oven, open the door by a few inches, and leave the cheesecake inside for 20 minutes. Transfer it to a wire rack and cool completely at room temperature, then cover and refrigerate for at least 4 hours, although overnight chilling gives the cleanest slices.

Lift the cheesecake from the pan using the parchment, wipe a sharp knife between every cut, and divide it into nine bars. That knife-wiping step may seem fussy, but it separates bakery-looking slices from bars that appear to have survived a minor landslide.

Serving Suggestions

Serve the bars cold with additional blueberries and finely grated lemon zest. A spoonful of blueberry preserves can make them look especially inviting, although only a little is needed.

For a brunch dessert, pair each bar with fresh strawberries and hot coffee. Store the bars in a covered container in the refrigerator for up to four days.

3. Fudgy Peanut Butter Protein Brownies

Servings: 9 brownies
Protein per serving: Approximately 14 grams

These brownies have a moist, dense center, a dark cocoa flavor, and thin ribbons of peanut butter running across the top. Cottage cheese disappears completely once blended, leaving moisture and protein behind without giving the brownies a noticeable cheese flavor.

Protein brownies can become dry when they contain too much powder or stay in the oven too long, so this recipe relies on cocoa, cottage cheese, eggs, and a moderate amount of protein powder.

Pull them from the oven while a few damp crumbs still cling to the testing toothpick. A completely clean toothpick usually means they have already crossed into chocolate cake territory.

Ingredients

1 1/2 cups low-fat cottage cheese
2 large eggs
1/3 cup maple syrup
1/4 cup creamy peanut butter, divided
1 teaspoon vanilla extract
1/2 cup chocolate protein powder, approximately 60 grams
1/2 cup oat flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1/3 cup mini chocolate chips
1 to 3 tablespoons milk, only if needed

How to Make It

Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper. Lightly grease the parchment, particularly along the corners, because the brownies are intentionally moist and may cling if the paper is completely dry.

Add the cottage cheese, eggs, maple syrup, 2 tablespoons of the peanut butter, and vanilla to a blender, then blend for 45 to 60 seconds until the mixture looks completely smooth and slightly frothy. Look carefully around the bottom of the blender for any remaining curds before moving on.

Whisk the protein powder, oat flour, cocoa powder, baking powder, and salt in a separate bowl, breaking apart every cocoa lump with the whisk.

Cocoa lumps do not magically disappear in the oven, and finding a bitter pocket in an otherwise lovely brownie is not the surprise dessert deserves.

Pour the blended mixture into the dry ingredients and fold gently until only a few dry streaks remain. If the batter is so thick that it sits in one firm clump, stir in milk 1 tablespoon at a time, but stop as soon as it becomes a thick, spreadable brownie batter.

Fold in the mini chocolate chips, reserving a small handful for the top, then spread the batter evenly in the prepared pan.

Warm the remaining 2 tablespoons of peanut butter for approximately 10 seconds in the microwave, drizzle it over the batter, and drag the tip of a knife through it to make loose swirls.

Scatter the reserved chocolate chips over the surface and bake for 20 to 24 minutes.

Begin checking at 20 minutes, particularly if your pan is dark metal, and remove the brownies when the edges appear set, the center no longer looks wet, and a toothpick inserted 1 inch from the edge returns with several moist crumbs.

Let the brownies cool in the pan for 20 minutes, then lift them onto a wire rack and allow them to cool for another 25 minutes before slicing.

They become fudgier as they cool, so cutting them immediately gives you warm chocolate rubble, which is delicious but less useful for neat portions.

Cut into nine squares with a sharp knife and store them covered in the refrigerator. You can enjoy them cold for a dense truffle-like texture or warm each brownie in the microwave for 8 to 10 seconds.

Serving Suggestions

Serve a warm brownie with sliced banana and a small spoonful of peanut butter. A scoop of vanilla Greek yogurt or protein ice cream also works beautifully with the dark chocolate center.

For extra crunch, sprinkle chopped roasted peanuts over the brownies before baking. Keep the pieces small so the brownies remain easy to cut.

4. Strawberry Cheesecake Frozen Yogurt Bark

Servings: 8
Protein per serving: Approximately 13 grams

This frozen yogurt bark is creamy, fruity, slightly tangy, and dotted with strawberries, pistachios, and crisp graham cracker pieces.

The cream cheese and vanilla protein powder give the yogurt a cheesecake-style flavor, while the lemon juice keeps the sweetness fresh rather than flat.

The thickness of the layer matters more than people expect. Spread it too thin and it becomes icy and difficult to bite, while an extremely thick layer takes forever to freeze and melts unevenly.

Aim for approximately 1/2 inch, which gives the bark enough body to feel creamy but keeps it easy to break.

Ingredients

3 cups plain Greek yogurt
4 ounces reduced-fat cream cheese, softened
1 scoop vanilla protein powder, approximately 30 grams
3 tablespoons maple syrup or honey
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 1/2 cups strawberries, diced into small pieces
2 graham cracker sheets, roughly crushed
1/4 cup shelled pistachios, roughly chopped
Pinch of fine salt

How to Make It

Line a rimmed baking sheet or a 9 by 13-inch pan with parchment paper, checking that the pan fits flat inside your freezer before you fill it.

This simple test prevents the memorable experience of standing in front of an open freezer while holding a tray of rapidly sliding yogurt.

Beat the softened cream cheese in a large bowl until smooth, then add about 1/2 cup of the Greek yogurt and whisk until no cream cheese lumps remain.

Add the remaining yogurt, protein powder, maple syrup, vanilla, lemon juice, and salt, then whisk until the mixture looks smooth and lightly thickened.

Taste the yogurt mixture before freezing and adjust the sweetness if necessary. Frozen desserts taste less sweet once very cold, so the mixture should taste slightly sweeter now than you want the finished bark to taste.

Spread the mixture over the parchment in an even layer approximately 1/2 inch thick, using the back of a spoon or an offset spatula to guide it into a loose rectangle.

Pat the diced strawberries with a paper towel if they are especially juicy, then scatter them across the yogurt along with the crushed graham crackers and chopped pistachios.

Press the toppings gently into the surface so they stay attached after freezing, but do not bury them completely.

Freeze the bark on a level shelf for 3 to 4 hours, until the center feels firm and no indentation remains when pressed. Break or cut it into eight portions and serve it within a few minutes of removing it from the freezer.

Transfer leftover pieces to a freezer-safe container with parchment between the layers. Let them stand at room temperature for 3 to 5 minutes before eating, particularly if they have been frozen overnight.

Serving Suggestions

Serve the bark as an afternoon treat or a cool dessert after a warm-weather meal. Add a thin drizzle of melted dark chocolate after the bark freezes for a chocolate-covered strawberry flavor.

Blueberries, raspberries, peaches, or cherries may replace the strawberries. Keep the fruit pieces small so they do not freeze into large, rock-hard chunks.

5. Creamy Chocolate Chia Protein Pudding

Servings: 6
Protein per serving: Approximately 21 grams

This chia pudding is thick, creamy, and chocolate-forward, with a texture that sits somewhere between tapioca pudding and chocolate custard.

Greek yogurt makes the base smoother than a standard chia pudding, while cocoa and chocolate protein powder prevent the chia flavor from taking center stage.

Ingredients

2 cups ultra-filtered dairy milk
1 1/2 cups plain Greek yogurt
1/2 cup chia seeds
2 scoops chocolate protein powder, approximately 60 grams
1/4 cup unsweetened cocoa powder
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon fine salt
1/2 teaspoon instant espresso powder, optional
2 to 4 tablespoons additional milk, if needed after chilling

How to Make It

Pour the milk into a large bowl and add the chocolate protein powder, cocoa powder, maple syrup, vanilla, salt, and espresso powder, if using.

Whisk slowly at first so the cocoa stays in the bowl rather than decorating your counter, then whisk more vigorously until the liquid looks smooth and no dry pockets remain.

Add the Greek yogurt and whisk until the mixture becomes creamy and uniform. It may look slightly thinner than pudding at this stage, which is exactly right because the chia seeds still need liquid to absorb.

Sprinkle the chia seeds gradually over the mixture while whisking rather than tipping them into one pile. Continue whisking for about 30 seconds so every seed becomes coated and distributed through the chocolate base.

Let the mixture stand for 10 minutes, then whisk it again thoroughly, scraping along the bottom and sides of the bowl. Do not skip this second whisking because chia seeds begin thickening quickly and may otherwise settle into stubborn clusters.

Cover the bowl and refrigerate for at least 4 hours or overnight. The pudding is ready when it holds a soft mound on a spoon and the chia seeds feel tender rather than crunchy.

Stir the chilled pudding and decide whether the thickness suits you. If it has become firmer than you prefer, add milk 1 tablespoon at a time until it loosens into a creamy pudding consistency.

Divide the pudding between six cups and keep it refrigerated until serving. It will continue thickening gradually, so add another splash of milk to leftovers when needed.

Serving Suggestions

Top each portion with raspberries, sliced strawberries, cacao nibs, or a teaspoon of peanut butter. For a layered dessert, alternate the pudding with vanilla Greek yogurt in a clear glass.

A small amount of whipped cream and grated dark chocolate makes it look dinner-party ready, while sliced banana gives it a chocolate banana pudding flavor.

6. Peanut Butter Banana Protein Ice Cream

Servings: 4
Protein per serving: Approximately 26 grams

This no-churn ice cream tastes like peanut butter banana soft serve, with a thick, creamy texture and just enough salt to keep the banana sweetness lively.

Cottage cheese and Greek yogurt create the protein-rich base, but blending them with ripe banana, peanut butter, and vanilla makes the final flavor unmistakably dessert-like.

Use bananas with plenty of brown spots because they are sweeter and more aromatic than firm yellow bananas. A barely ripe banana produces ice cream that tastes faintly vegetal, and nobody opens the freezer hoping for a hint of salad!

Ingredients

1 1/2 cups low-fat cottage cheese
1 cup plain Greek yogurt
2 very ripe medium bananas
1/4 cup creamy peanut butter
1 scoop vanilla protein powder, approximately 30 grams
2 tablespoons maple syrup, optional
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon fine salt
2 to 4 tablespoons milk, if needed
2 tablespoons mini chocolate chips or chopped peanuts, optional

How to Make It

Add the cottage cheese, Greek yogurt, bananas, peanut butter, protein powder, maple syrup, vanilla, cinnamon, and salt to a high-speed blender or food processor.

Begin blending on low so the protein powder does not puff upward, then increase the speed and blend for 60 to 90 seconds.

Stop and scrape the bottom, corners, and sides carefully, then blend again until the mixture is completely smooth. It should look like a very thick milkshake, and you should not see cottage cheese curds or dry protein powder around the blades.

If the blades are spinning without pulling the mixture downward, add milk 1 tablespoon at a time. Use only as much as needed to help the blender move because extra liquid creates a harder, icier result after freezing.

Taste the mixture and adjust the sweetness. Bananas vary enormously, so a very ripe pair may need no maple syrup while less sweet bananas may need the full amount.

Pour the mixture into a shallow loaf pan or freezer-safe container and smooth the top.

Sprinkle chocolate chips or chopped peanuts over the surface, cover the container, and freeze for 1 hour.

Remove the pan and stir the mixture firmly from the frozen outer edges toward the softer center.

Repeat after another 30 to 45 minutes if you would like a creamier texture, then freeze until scoopable, usually 2 to 3 hours in total.

Serve the ice cream once it is firm enough to scoop but still yields when pressed with a spoon.

If it freezes overnight, let it stand at room temperature for 15 to 20 minutes before scooping because homemade high-protein ice cream becomes firmer than commercial ice cream.

Serving Suggestions

Serve it with warm peanut butter drizzled over the top, sliced banana, chopped roasted peanuts, or mini chocolate chips. A little flaky salt makes the peanut flavor pop beautifully.

For a sundae, place one scoop over a warm protein brownie and add fresh banana slices. Try to serve it immediately because the contrast between the warm brownie and cold ice cream waits for no photographer!

7. Cinnamon Roll Protein Mug Cake

Servings: 1
Protein per serving: Approximately 30 grams

This single-serving mug cake is soft, warm, and scented with cinnamon, with a buttery brown sugar swirl running through the middle.

It is ideal when you would like dessert now, not after preheating an oven, cooling a cake, and developing a new personality while washing three mixing bowls.

The key is stopping the microwave before the cake looks completely dry.

Mug cakes keep cooking for a short time from residual heat, so the surface should appear set but slightly moist when you remove it. Another 20 seconds can be the difference between tender cake and a cinnamon-flavored kitchen sponge.

Ingredients

For the Cake

1/4 cup oat flour
2 tablespoons vanilla protein powder
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
Pinch of fine salt
1 large egg
1/4 cup plain Greek yogurt
2 tablespoons ultra-filtered milk
1 tablespoon maple syrup
1/2 teaspoon vanilla extract

For the Cinnamon Swirl

1 teaspoon melted butter
1 teaspoon light brown sugar
1/2 teaspoon ground cinnamon

For the Topping

2 tablespoons plain Greek yogurt
1 teaspoon maple syrup
Drop of vanilla extract

How to Make It

Choose a microwave-safe mug that holds at least 12 ounces, even though the batter will fill only part of it. The cake rises quickly and enthusiastically, and a small mug may send half your dessert onto the microwave turntable.

Whisk the oat flour, protein powder, baking powder, cinnamon, and salt directly in the mug, taking a moment to break apart any protein powder lumps around the bottom.

Add the egg, Greek yogurt, milk, maple syrup, and vanilla, then stir until the batter is smooth and no dry flour remains. Scrape the corners at the bottom of the mug because dry ingredients enjoy hiding there until the first bite.

Stir the melted butter, brown sugar, and cinnamon in a small dish. Spoon half the cake batter into the mug, drizzle over half the cinnamon mixture, add the remaining batter, and finish with the remaining cinnamon mixture.

Drag a butter knife through the batter two or three times to make loose swirls, but do not mix repeatedly or the cinnamon ribbon will disappear completely into the cake.

Microwave on high for 60 seconds, then check the center. Continue cooking in 10-second intervals until the top looks set, the edges have pulled slightly from the mug, and the center feels springy but still moist. Most microwaves will require 75 to 95 seconds in total.

Let the mug cake rest for 2 minutes because the center will be extremely hot and will continue setting. Stir the Greek yogurt, maple syrup, and vanilla together, then spoon it over the warm cake so it softens slightly like cinnamon roll frosting.

Serving Suggestions

Eat the mug cake directly from the mug or loosen the edges with a knife and turn it onto a small plate. Add sliced banana, warm berries, or chopped pecans on top.

For more cinnamon roll character, add a tiny pinch of salt to the yogurt topping and sprinkle it with extra cinnamon immediately before serving.

8. No-Bake Chocolate Chip Cookie Dough Protein Bites

Servings: 6 servings, 2 bites each
Protein per serving: Approximately 20 grams

These cookie dough bites are soft, creamy, nutty, and packed with little chocolate chips, with a texture that resembles chilled chocolate chip cookie dough rather than a dry energy ball.

Blended cottage cheese adds moisture and protein, while peanut butter and almond flour give the bites enough richness to taste like dessert.

Because the oat flour is not being baked after it enters the dough, heat-treat it first. Spread it on a baking sheet and heat it to at least 165°F before cooling, which makes this no-bake recipe safer to eat.

Ingredients

1 cup oat flour
1/2 cup almond flour
1 cup low-fat cottage cheese
1/2 cup creamy peanut butter
2 scoops vanilla protein powder, approximately 60 grams
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon fine salt
1/3 cup mini chocolate chips
1 to 4 tablespoons milk, only if needed
Flaky salt, optional

How to Make It

Preheat the oven to 350°F and spread the oat flour in a thin layer across a rimmed baking sheet. Bake it for 5 to 7 minutes, stirring once halfway through, until an instant-read thermometer inserted into several areas registers at least 165°F.

Let the oat flour cool completely before making the dough. Warm flour can melt the chocolate chips and soften the peanut butter, leaving you with a delicious paste that has no intention of becoming a neat little bite.

Add the cottage cheese, peanut butter, maple syrup, vanilla, and salt to a blender or food processor, then blend until completely smooth and creamy. Scrape the sides and blend once more so no small cottage cheese curds remain.

Place the cooled oat flour, almond flour, and protein powder in a large bowl and whisk them together. Pour in the blended cottage cheese mixture and stir with a sturdy spatula until a thick dough begins to form.

Let the dough sit for 2 minutes before adjusting it because the protein powder and flours need time to absorb moisture.

If the dough looks sticky and cannot hold a shape, add oat flour 1 tablespoon at a time. If it cracks and crumbles when pressed, add milk 1 teaspoon at a time.

Fold in the mini chocolate chips, reserving a few to press into the outside of the bites. Chill the dough for 15 minutes so it becomes easier to portion and roll.

Divide the dough into 12 equal pieces and roll each one between your palms. Press the reserved chocolate chips into the surfaces and add a tiny pinch of flaky salt if you enjoy a sweet and salty finish.

Refrigerate the bites for another 15 minutes before serving. Store them in a covered container in the refrigerator for up to four days, or freeze them for up to one month and thaw them in the refrigerator.

Serving Suggestions

Serve two cookie dough bites with cold milk, coffee, or sliced strawberries. For a firmer chocolate shell, dip half of each chilled bite into melted dark chocolate and refrigerate until set.

You can also crumble one bite over Greek yogurt, protein ice cream, or a smoothie bowl.

Keep the chocolate chips miniature so every bite contains chocolate without large frozen pieces becoming difficult to chew.

These high protein desserts prove that adding more protein does not require saying goodbye to fudgy brownies, creamy cheesecake, chocolate pudding, cookie dough, or peanut butter banana ice cream!!!