For the Greek yogurt sundae, mix 1.5 cups Fage 0% with 1 tbsp PB2 mixed with a splash of water, add frozen mixed berries, and top with a few dark chocolate chips.
For the cottage cheese cheesecake bowl, blend ¾ cup Good Culture cottage cheese with ½ scoop vanilla protein powder, then top with crushed graham cracker and sliced strawberries.
For the chocolate protein mug cake, mix 1 scoop chocolate protein powder, 1 tbsp PB2, 1 egg white, 1 tsp baking powder, and a splash of almond milk in a mug, then microwave for 60 seconds.
For the chocolate cottage cheese mousse, blend 1 cup Good Culture cottage cheese with 1 tbsp cocoa powder, a dash of vanilla, and your sweetener of choice until smooth, then drizzle PB2 on top.
For the frozen yogurt bark, mix 1.5 cups Fage 0% with cinnamon and stevia, spread on parchment, top with sliced strawberries and mini dark chocolate chips, freeze for an hour, then break into pieces.
