Protein Ice Cream

Protein Ice Cream

Author: Kelly Morrison

Prep time:  30 mins

Total time:  30 mins

Yield: 1 serving

Ingredients

• 1 cup almond milk
• 1 scoop Sun warrior protein powder
• 1 tablespoon unsweetened cocoa powder
• 1 packet stevia
• ¼ teaspoon vanilla extract

Instructions

1. Combine all ingredients in a glass measuring cup and whisk vigorously until completely combined and no clumps remain. Pour into the pre-frozen canister of your ice cream maker and churn until the ice cream is solid. (It took about 25 minutes in my Cuisinart, but it will depend vary based on your ice cream maker.) Best eaten immediately. Serve with an ice cream scoop. and devour.
2. No ice cream maker? No problem! Pour the mixture into an ice cube tray and freeze until solid. Then blend in the blender with as much almond milk as need to make that lovely ice cream texture (probably about ¼ cup).

Nutrition Information

Serving size: 1 recipe Calories: 120 Fat: 3 grams Net Carbs: 3 grams (net) Protein: 17 grams

copied from Recipe by Foodie Fiasco at http://www.foodiefiasco.com/protein-ice-cream/

                                            xxxxx

I chose to use an ice cube tray instead of a churn for the simple reason that it's easier and quicker clean up. 

The final result is a concoction that tastes like ice milk. Sweet but more of a slushie consistency. I think this would serve up better frozen as a popsicle. I probably won't do this recipe again.

That's it 🍦🍦🍦

Tomato Ice Cream

TOMATO ICE CREAM
If tomatoes are in the fruit family then they should be ice cream worthy.

tomato ice cream

With there usually being an abundance of tomatoes this time of year experimentation is on the menu. Unique confections abound. Research a few of the flavors Ben and Jerry have concocted. Not everything is a keeper.

Think you've discovered something? Get online and you'll discover you haven't. So it was with the tomato ice cream. I surfed the NET to find a few ideas as to how to go about this unusual flavor.  There weren't that many. Most involved cooking with eggs and so forth. It wasn't something I wanted to attempt. Easy Peasy, that's me. I  decided on a recipe I've used before.

 It was taken from  August 4, 2004 edition of Southern Living magazine. It was developed by Lera Townley of Roanoke, Alabama. Her daughter Wanda Stephens was an Office Manager @ Southern Living. Some of this background info may have changed by now. Below are the ingredients for their vanilla based ice cream.

No-Cook Vanilla Ice Cream
   1 (14 oz) can sweetened condensed milk
   1 (5oz.) can evaporated milk
   2 TBSP sugar
   2 tsp  vanilla
   2 cups whole milk
   ******************************************************
TOMATO ICE CREAM
2 cups seeded tomato puree. (I used 3 med./large fresh tomatoes to make the puree.)

1 (14 oz) can sweetened condensed milk

1 (5oz.) can evaporated milk
2 TBSP sugar
2 tsp vanilla
2 cups whole  Almond milk

BLANCH tomatoes, peel, seed, quarter and puree in blender or food processor. Set aside.

Drop tomatoes in boiling water for about 30-45 seconds. Remove and immediately place in cold water to stop the cooking.



I chose to score the tomatoes on top and bottom to make sure the skin came off easily and it did.




I placed the puree in the fridge so that it could cool even more.



I used a large pitcher for mixing the ingredients. Easier to pour into the ice cream container thingy. 



BC-Before churning



AC-After Churning

The ice cream needs to be cured either in the fridge freezer or packed in the ice cream freezer.


The finished results. It's such a pretty color.



Here you see a sample of the finished results. (That's an air bubble you see not a piece of tomato.)

You're wondering how it tasted. Tastes great.   I was  telling a friend about it. She  hasn't tried it but concluded that as long as you're using sugar, it's got to taste good. NoLa, you're right.

THAT'S IT***



TORTILLA DESSERT CUPS

 This is supposed to be a low calorie dessert. Not that I was counting calories but simply wanted a sweet treat.
Here's the recipe:
3TBS sugar
2 tsp ground cinnamon
10 flour tortillas
1 pkg (8 oz.) reduced-fat cream cheese softened
1cup fat-free milk
1 pkg. (1 oz) sugar-free instant pudding mix (white chocolate or vanilla)
2 cups reduced-fat whipped topping
1/2 cup milk chocolate chips melted

In a small bowl combine sugar and cinnamon.  Coat one side of each tortilla with nonstick cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges.  For each dessert cup, place round eadge of one tortilla wedge in bottom of muffin cup, shaping sides to fit. Place a secong tortilla wedge in muffin cup allowing bottom and sides to overlap. Bake @ 350 degrees for 10 min. or until crisp and lightly browned.  Cool completely in pan.

For filling, beat cream cheese in a mixing bowl until smooth.  In another mixing bowl, beat milk and pudding mix on a low speed for 2 min.  Beat in cream cheese on low until smooth. Fold in whipped topping.  Cover and refrigerate for one hour.  Carefully remove cups from pan.  Pipe or spoon about 3 TBS filling into each cup.  Drizzle or pipe with melted chocolate.  Refrigerate for 5 minutes or until chocolate is set. Store in refrigerator.
Yield: 20 servings
Calories: 130
Fat: 4 gm
Carbs:19 gm

How I Did It

• I used a muffin pan instead of paper cupcake liners.
• I used less than 10 tortillas as specified in the recipe.
• After cuting each tortilla into wedges I had to cut each wedge again to fit it into the muffin cup.
• I used Almond milk instead of fat-free milk.
• There was no chocolate in the house so I skipped that step.

The dessert shells were tasty and satisfied my sweet tooth but not so great that I'd prepare it again. For all the time and effort spent it wasn't worth it.

THAT'S IT***

Lemon Pudding or Pie ????

This recipe I clipped from an edition of the Wednesday, Birmingham News. The heading was listed as Diabetic pie recipes.
There was one for strawberry pie, lemon ice box pie, and peanut butter pie.
Here’s the recipe for lemon ice box pie:

LEMON ICE BOX PIE
* 1 lge. box sugar-free instant vanilla pudding mix
* 1 small tub Crystal Lite lemonade mix
* 2 cups skim milk or 1 % milk (* I used almond milk)
* 1 16oz. container lite whipped topping
* 2 fat-free graham cracker pie crusts

a. Mix pudding mix and Crystal Lite mix; add milk
b. Whip as directed.
c. Add 2/3 c. whipped topping, folding into pudding.
d. Divide mixture between two pie shells
e. Top with remaining whipped topping

I chose to add about 4 oz. of cream cheese to give it a little stability. I’ve made it according to directions in the past and when cut it doesn’t present clean uniform slices but the filling tastes great. The filling just sort of oozes to the side and sometimes it takes a spoon to get all of the filling out that goes with the slice that was cut.


* At one time I was drinking soy milk (because of lactose intolerance). Almond milk was on sale one day (cheaper than the soy) so I decided to try it. Loved it! Almond milk also has less calories than soy or cow’s milk.

PEANUT BUTTER PIE


I have made the peanut butter pie in the past using condensed milk. I was pleased with the diabetic version also. This is the recipe for the diabetic one:

* 2 ½ cups skim milk or 1 % milk (I used almond milk)
* 1 large box sugar-free vanilla instant pudding mix
* 4 oz. fat-free cream cheese, softened
* 4 TBS sugar-free peanut butter
* 4 oz. lite whipped topping
* 2 fat-free graham cracker pie crusts

a. Mix together milk and pudding mix
b. Add cream cheese and peanut butter, beating well
c. Add whipped topping, mixing well
d. Pour into pie crusts
e. Refrigerate at least two hours before serving.
f. Cut each pie into 8 equal slices

Conclusion:

I didn’t bother to pour the filling into a graham cracker crust. In the past the filling usually doesn’t solidify enough to cut it unless it’s slightly frozen. I had a box of graham crackers so I put some of the pudding in a dish and surrounded it with graham crackers.

Overall, I would suggest putting these pies in the freezer for a while so that they can harden to the degree that when cut will produce clean uniform slices.
THAT'S IT***