Spring is almost officially here and I could not be more excited! I am so happy that the snow is melted and that I can actually see grass on the ground and sidewalks around the neighborhood.
Even if the grass is still brown and not very green yet. It’s a small start and sign that spring is on the way with slightly warmer temps and summer is not far behind with more sunny days.
It was actually super nice out this past weekend so my friend came over and we just went for a little walk with the doggies around the neighborhood. It felt so nice to be outside again… even though it was still about 50° F.
I even wore a t-shirt and flip flops! It was still a little chilly with the wind blowing but if the wind wasn’t there, it would have been perfect.
Since when did I realize that 50° almost calls for shorts and t-shirts? Since becoming Michiganized, that’s when. haha
With the slightly warmer weather comes ice cream, frozen yogurt, and sorbet. Is it just me or do you too still continue to eat ice cream even if it’s snowing outside? Seriously, ice cream is great year round and you can really never say no to someone handing you a bowl of ice cream or sorbet or fro-yo.
But in the spring and summer, it’s even better. The perfect little treat to cool off from the hot days.
With this ice cream, I decided to try a little twist on the chocolate protein ice cream a made not too long ago and create a sorbet style instead with some frozen peaches I had.
It’s so simple to make in either the blender or food processor. Just add all your ingredients and blend away. Then scoop out and enjoy!
Peach Protein Sorbet
Ingredients
- 1 (16 oz) bag peaches frozen
- 1/2 cup plain Greek yogurt
- 1 Tbsp lemon juice
- 1/2 scoop vanilla protein powder
- 2 Tbsp stevia (or sweetener of choice)
Instructions
- All all ingredients into a food processor and process until creamy, about 5 minutes.
- Serve immediately or transfer to airtight container and store for up to a month in the freezer.
