Protein Butterfinger Blizzard – This indulgently named recipe hides a guilt-free treat that is high in protein and low in sugar!
A poignant memory from childhood includes myself, my dad, and Dairy Queen’s Butterfinger Blizzard.
Slurp! I can almost taste the creamy goodness!
It would be just the two of us, as my brother, who is ten years my senior, was away in the military.
I loved being with my dad and talking to him. I miss him so much all the time.
February 26 will mark 23 years since he passed, so I guess I’m thinking a bit more about him right now.
On a happier note, Butterfingers have been my favorite candy bar for as long as I can remember.
I used to love biting off the chocolate layer first and then eating the crisp, peanut butter-y candy, which would often get stuck in my molars.
I’ll admit that calling this recipe a Butterfinger Blizzard is a bit of a stretch, but that’s honestly what it reminds me of!
Full-fat Greek yogurt mixed with peanut butter and maple syrup, flaked by chocolate and then frozen for a time.
If you enjoy ice cream-type treats, check out some of these recipes:
And if you LOVE Butterfingers, try my Butterfinger Fat Bombs!
Protein Butterfinger Blizzard
- 5.3 ounce container full-fat Greek yogurt (a little over 1/2 cup) I use Fage brand
- 1 Tbsp peanut butter
- 1 tsp maple syrup
- 1/2 tsp vanilla extract
- tiny dash sea salt
- 2-3 tsp chocolate chips or chopped chocolate
- stevia as desired for extra sweetness
- Mix everything together directly in the container or in a bowl.
- Place in the freezer for 15-20 minutes.
I haven’t tried this with low-fat yogurt or regular (not Greek) yogurt.
Add a bit of stevia if you’d like it sweeter.