I’m a die hard cookies and cream fan. Experimenting with a #MacroFriendly version of the Edwards Oreo pies and it’s a keeper! This is packed with protein and healthy enough for breakfast! You could also triple it and make a pie by using a premade Oreo crust.
✅ 12 oz Siggis dairy plain Skyr (or Greek yogurt, but trust me once you try skyr you won’t go back!)
✅ Low calories Sweetener of choice (stevia, Splenda, etc.) to taste (not included in macros)
✅ 20g freeze dried marshmallows (I used some out of a box of cereal, but you can also buy them on Amazon or use the Kraft Jet Puffed kind made for cocoa)
✅ 2 packs Oreo thins (8 cookies)
1️⃣ Mix sweetener with the skyr in a Tupperware bowl.
2️⃣ Star in the marshmallows.
3️⃣ Crumble Oreos to desired chunk size and stir in.
4️⃣ Cover with a lid and refrigerate for several hours. The marshmallows will absorb some of the fluid from the skyr and become creamy and the Oreos with soften.
Makes one or two servings depending on your macro needs:
280 Calories, 5.5g Fat, 39g Carbs, 17.8g Protein (per one of two servings).
560 Calories, 11g Fat, 78g Carbs, 35.6g Protein (per whole recipe).
▶️ You can always increase the amount of skyr/yogurt, but I like my cream-to-cookie ratio high!
▶️ You could use white chocolate Jell-O pudding mix (dry powder) to sweeten the base. I think I’m going to try this the next time I make it.
▶️ Use regular Oreos or double stuff if you want more cream. I think I will also go this route next time, because the Oreo thins don’t have much.
1/ Have you tired skyr yet? It’s all I use in my Jell-O yogurt bowls now!!
2/ What is your favorite Oreo flavor?
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