68 Cal Fruity Pebble Protein Mini Ice Cream Cakes

"Make Food Fun Again" with these 68 Cal Fruity Pebble Protein Mini Ice Cream Cakes".



  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins


  • 60g Vanilla Whey/Casein Blend Protein Powder
  • 5g Zero Cal Sweetener
  • 1 Container Fat Free Cool Whip (about 215g)
  • 28g Crushed Fruity Pebbles
  • Instructions

    1. Add your protein powder and sweetener to a bowl and mix. Then slowly add cold water and mix till you get a runny icing consistency.
    2. Then fold in your frozen fat free cool whip. Try not to overmix.
    3. Then add your fruity pebbles and mix those in.
    4. Evenly add to 9 mini silicone cupcake molds (got mine off amazon).
    5. Add to freezer till frozen (at least hours).
    6. Then take out of molds once frozen and enjoy!
    7. P.S. These do melt fast to keep that in mind especially if you have them in your hand. In a cold plate they don’t melt a room temp for much longer. Make sure to keep these frozen in between having them.

    Nutrition Facts

    Serving Size: 1

    Serving Per Recipe:

    Amount Per Serving
    Calories 68
    % Daily Value*
    Fat 0.5g 0%
    Carbs 11g 3%
    Protein 5g

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: