Eggnog Banana Protein Shake
(Nutritional breakdown does not include optional whipped cream or cocoa spinkle topping.)
Calories 201 (18% from fat)
Fat 4 gram
Saturated Fat 1.5 gram
Trans Fat 0 mg.
Chol. 179 mg.
Sodium 242 mg.
Carb. 23 gram
Fiber 1 gram
Sugar 14 gram
Sugar Alcohol 0 gram
Protein 15 gram
3 cups fat free milk, divided
3 cups fat free half and half cream, divided
6 egg yolks
3/4 cup Splenda
2 large (about 7.5 ounces with skin each) ripe bananas
2 Tbsp. rum extract
1 1/2 tsp. vanilla extract
2 scoops (2/3 cup) vanilla protein powder
(We used GNC 100% Whey Protein Vanilla Cream.)
1/4 cup Splenda or Stevia
3 Tbsp. Splenda or Stevia
1 Tbsp. Dark Chocolate Cocoa
After a workout get a little natural sugar to pick you up and protein to build muscle.
1. Heat a large non-stick sauce pan over medium-low heat. In the pan, whisk together 1-1/2 cups milk, 1-1/2 cups half and half, egg yolks and 3/4 cup Splenda or stevia. Cook and stir until the mixture reaches 160 degrees Fahrenheit.
2. Put the remaining 1-1/2 cups of milk, 1-1/2 cups half and half, bananas, rum extract, vanilla extract, protein powder and 1/4 cup Splenda or stevia in a blender and mix until combined.
3. Combine everything into a pitcher, cover and refrigerate for at least 3 hours before serving. This will store well in the refrigerator.
4. For the optional topping, mix together the Splenda or stevia and cocoa. Spray a little whipped cream over the eggnog and sprinkle up to 1/2 a tablespoon of the cocoa powder over the whipped cream.
Yield: 8 Servings, Serving Size 1 cup each