No desserts on a diet? Shakeology to the rescue

PEANUT BUTTER FUDGY POPS

1-½ scoops Chocolate Shakeology

1 Tbsp. peanut butter

1 cup skim milk

PREPARATION: Mix ingredients in blender. Pour into 4 frozen pop molds and freeze.

SUPER BERRY POPS

1-½ scoops Greenberry Shakeology

½ cup rasberries

1 cup unsweetened cranberry juice

PREPARATION: Mix ingredients in blender. Pour into 4 frozen pop molds and freeze.

SORBET

SHAKEOLOGY BERRY SORBET

2 scoops Greenberry Shakeology

1 cup orange juice

6 whole frozen strawberries

6 to 8 ice cubes

PREPARATION: Mix ingredients in blender until it’s really thick. Pour into container and freeze for 1 hour.

(Makes 2 servings.)

SHAKEOLOGY

PEPPERMINT SORBET

2 scoops Chocolate Shakeology

1 cup skim milk

4 to 5 drops peppermint extract

6 to 8 ice cubes

PREPARATION: Mix in blender until it’s really thick. Pour into container and freeze for 1 hour. (Makes 2 servings.)

MOUSSE/PUDDING

CHOCOLATE MOCHA MOUSSE

4 oz. soft tofu

1 scoop Chocolate Shakeology

¼ cup almond milk

1 Tbsp. almond butter

PREPARATION: Put all ingredients in a food processor (NOTE: don’t use a blender) and process for about 90 seconds. Refrigerate for about an hour.

OPTIONAL: Garnish with almond slivers, banana slices, or fresh strawberries.

CHOCOLATE SHAKEOLOGY PUDDING

1-½ scoops Chocolate Shakeology

1 ripe avocado

1 large banana

1 cup almond milk

1 tsp. lemon juice

PREPARATION: Mix all ingredients in blender until smooth. If pudding is too thick, add a bit more almond milk. Pour into 4 small individual dishes and refrigerate for an hour.

OPTIONAL: Garnish with chopped pecans, chia seeds, or walnuts.