French Silk Protein Shake Recipes

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FRENCH SILK PROTEIN SHAKE



French Silk Protein Shake image

Get your protein fix with this sweet spin on the classic creamy chocolate pie.

Provided by Betty Crocker Kitchens

Categories     Beverage

Time 10m

Yield 1

Number Of Ingredients 9

1 scoop chocolate protein powder (6 tablespoons)
1 tablespoon ground flaxseed meal
1 cup chocolate-flavored almond milk
1/2 cup ice cubes
1 tablespoon unsweetened baking cocoa
1 teaspoon vanilla
1 tablespoon frozen (thawed) fat-free whipped topping
1 tablespoon graham cracker crumbs
1 teaspoon grated bittersweet chocolate

Steps:

  • In blender, place first 6 ingredients. Cover; blend on high speed until smooth.
  • Pour into large glass; top with remaining ingredients. Serve immediately.

Nutrition Facts : Calories 370, Carbohydrate 39 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Shake, Sodium 280 mg, Sugar 23 g, TransFat 0 g

CHOCOLATE PROTEIN SHAKE



Chocolate Protein Shake image

This one's our post-workout fave.

Categories     VEGAN     DAIRY-FREE     GLUTEN-FREE

Yield 1

Number Of Ingredients 1

1 cup CHOCOLATE SILK PROTEIN OR CREAMY CHOCOLATE SILK ULTRA 2 TBSP PEANUT BUTTER Banana Ice

Steps:

  • Combine all ingredients in blender and process until smooth.

FRENCH SILK PIE



French Silk Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h55m

Yield 1 pie

Number Of Ingredients 11

12 graham crackers (the 4-section large pieces)
1/3 cup butter, melted
1/3 cup sugar
4 ounces unsweetened baking chocolate
1 1/2 cups sugar
1 cup (2 sticks) salted butter, softened but still cold
1 teaspoon vanilla extract
4 eggs, cold
1 1/2 cups heavy cream
1/4 cup powdered sugar
Piece of semisweet chocolate, for grating

Steps:

  • For the crust: Preheat the oven to 350 degrees F.
  • Crush the crackers in a food processor or resealable bag. Pour them into a bowl and stir in the melted butter and sugar. Press into a pie pan and bake until golden and set, 5 minutes. Remove from the oven and set aside to cool slightly.
  • For the filling: In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
  • It is important for the bowl and ingredients to be cold for the next stage of making the filling--to get the right texture and result. In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes.
  • When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment).
  • Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer).
  • For the topping: Add the heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff. Cover the pies with a thick layer of cream. Grate the semisweet chocolate over the top.

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