Chocolate Peanut Butter Protein Smoothie

4.1 of 5 (12)
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 215.0
  • Total Fat: 10.0 g
  • Cholesterol: 45.0 mg
  • Sodium: 60.0 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 23.8 g

View full nutritional breakdown of Chocolate Peanut Butter Protein Smoothie calories by ingredient


24g of delectable protein! 24g of delectable protein!
Number of Servings: 1


    1 scoop (24 grams) of Chocolate Designer Whey
    1 T of Simply Jif Peanut Butter
    1/4 C (2 oz) of Dannon Light & Fit Vanilla Yogurt*
    2 C ice cubes
    1/4 C water

    (The yogurt is negotiable, but adds to the creaminess and protein).


Blend water, Designer Whey, yogurt, and peanut butter until well-mixed. Add ice and blend until smooth. Enjoy with a straw! Makes 1 serving.

*Note: I wasn't getting enough fat in my diet (you'd think that would be a good thing!), so I needed some way to fit *good* fats in. 10g of fat is a lot, but keep in mind that the majority of them (7.5g) are unsaturated.

Number of Servings: 1

Recipe submitted by SparkPeople user HONEYBISES.

Member Ratings For This Recipe

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    Very Good
    1 of 1 people found this review helpful
    I haven't quite figured out how to make this the right consistency yet, but I do enjoy it! I have ate this for breakfast everyday for the past work week. It is quite simple to prepare and does a pretty good job of keeping me full and satisfied until lunchtime. - 10/11/11

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    Very Good
    1 of 1 people found this review helpful
    I really like this shake. My husband even has one with me at lunch :) Very good, kills the reese's craving!! lol - 6/26/08

  • no profile photo

    1 of 1 people found this review helpful
    This is pretty good. Made me feel like I was drinking a Reeses peanutbutter cup. only healthier :) - 1/9/08

  • no profile photo

    Changed mine to vanilla instead of chocolate it was pretty good - 8/23/15

  • no profile photo

    Very Good
    I added coconut oil. Thanks for the recipe - 4/10/15