INGREDIENTS
16 oz
Greek Yogurt Cream Cheese (I used Green Mountain Farms; best if you can get this to room temp first)
10 oz
Plain Nonfat Greek Yogurt
2
Whole Eggs (room temp, if possible)
1/2 cup
2% Milk
2
Scoops 1st Phorm Level1 Protein Powder (any flavor)
1 tsp
Vanilla Extract
Salt