Chocolate Pudding:
I have added gluc to almond milk (Almond Breeze or other
brand) and/or coconut milk (the boxed type) sometimes with a
little cream sometimes not. But I didn't just whisk or shake, I blended WELL in
a blender. What I got (especially after it sat in the fridge a few hours) was a
consistency kinda like one of the layers in the old jello whipped dessert. It did whip up quite a bit.
Of course the almond or coconut milk didn't whip up like whipped cream would,
but but it was lightly whipped & creamy. I added a little protein pwd
(sometimes), and a very light sprinkling (maybe 1/8 to 1/4 tsp) kool aid pwd.
Pretty good pudding!
1 15 oz can Eden Farms Black Soy Beans (drained and rinsed well)
4 eggs
4 oz cream cheese
1 tsp baking soda
1 and 1/2 cups sugar equivalent liquid Splenda
4 Tbls unsweetened cocoa (I use a mixture of jet black cocoa and a high fat dutched cocoa
1 cup oat fiber
2 Tbls vanilla
Preheat oven to 350 degrees. Spray 9" cake pan with pan spray, line bottom with parchment paper and spray lightly. Put all ingredients in a food processor and process until smooth. Pour into prepared pan and bake for 30-40 minutes or until a toothpick comes out clean. Cool in pan for 15 minutes, loosen sides and invert onto cake rack to cool thoroughly.
Angel Food Cake--I used it for strawberry shortcake:
1 cup Jay Robb vanilla egg white protein (Soobe uses whey protein)
2 tsp baking powder, sifted
2 tsp glucomannon powder (I would try 1 tsp next time)
1/8 tsp salt
1tsp cream of tartar
6 large eggs, separated
1 tsp vanilla extract
1 tsp princess cake flavoring
3/4 cup unsweetened vanilla almond milk
7 tbsp Erytritol and 1 pkg stevia and a few drops of neotame mix
Preheat oven to 300°F-150°C. Spray a Bundt pan with olive
oil spray very well. Sift protein powder, baking powder, glu powder and salt
and set aside. In a large bowl, beat egg whites with cream of tartar until
stiff. In another bowl, beat egg yolks, sweetener, and vanilla. Beat in almond
milk, and then beat in dry ingredients.
Fold into whites very carefully, and then spoon into a prepared Bundt pan. Bake for 45 minutes, then let cool 10 minutes before inverting and removing (this is the tricky part, just do your best).
72 calories 7.5 g protein. . For 12 servings very low fat
I actually got 16 servings--so even lower cal.
Fold into whites very carefully, and then spoon into a prepared Bundt pan. Bake for 45 minutes, then let cool 10 minutes before inverting and removing (this is the tricky part, just do your best).
72 calories 7.5 g protein. . For 12 servings very low fat
I actually got 16 servings--so even lower cal.
Gluc Cupcakes:
Recipe:
8 Whole Large Eggs
2 Tbsp glucc Powder
1.5 Scoops Jay Robb Vanilla Protein Powder
1 Tsp Baking Powder
3-4 Drops EZ-SweetZ
1/4 Cup SF Vanilla Torani
I made these just like marcea's instructions for the Glucc/parm rolls. Beat the Eggs until fluffy, add the EZ-Sweetz, SF Torani and Baking Powder and mix well. Then Add the Glucc slowly while beating the mixture until it forms waves in the batter. Then add the protein powder and mix well. The batter was a little wetter than the roll batter. It's about the consistency of cake batter.
I then spooned it into 24 muffin tin sections and baked at 350 until they were firm to the touch. Probably about 15-20 min. Just check them after 10 min and every few minutes after. When they are firm to the touch they are done.
The nutrition counts (w/o frosting and sprinkled chocolate chips or coconut, will post frosting next) for the whole recipe is:
Calories:742 Fat:39.8g Carbs:16.9g Fiber:10.11g Net Carb:6.79g
Per 1/24th Recipe:
Calories:30.92 Fat:1.66g Carbs:0.70g Fiber:0.42g Net Carb:0.28g
Frosting:
1/2 Stick Butter (1/4 cup at room temp)
2 scoops either Jay Robb or Unflavored protein powder ( I used unflavored)
5-6 Drops E-Z Sweetz
1 Tbsp SF Vanilla Torani
Mix all very well until frosting consistency. Frost the cupcakes and add optional chocolate chips or coconut flakes. For the red frosting I added 1/2 packet of fruit punch Hawaiian Punch (on the go, sf packets, look like crystal light packets).
Frosting Counts:Whole Recipe:
Calories:627 Fat:46g Carbs:2g Fiber:0g Net Carbs:2g
Per 1/24th Recipe:
Calories:26.13 Fat:1.92g Carbs:0.08g Fiber:0g Net Carbs:0.08g
Counts Per 1/24th Cupcake w/frosting:
Calories57.05 Fat:3.58g Carbs:0.78 Fiber:0.42 Net Carbs:0.36g
Glucomannan Cheesecake....Recipe Source: Women's
Health Perfect Body:
Prep time: 75 Min. Cook time: 0 Min. Serves: 6
Ingredients
Crust:
1 C Graham Cracker Crumbs - sugarfree
1/4 c ground faxseeds
1/4 c oat bran
1/3 c water
6 grams Glucomannan
Filling:
2 c low-fat cottage cheese
6 grams Glucomannan
3 oz. fat-free cream cheese
3 scoops vanilla whey protein powder
Topping:
1 c sliced fresh strawberries
4 T sugar-free strawberry jam
Instructions
Crust:
Coat a 9" pie pan with cooking spray.
In a large bowl, combine all of crust ingredients. Stir mixture until it’s same consistency throughout. Press mixture into pie pan, easing up the sides.
Filling:
In a blender, combine all filling ingredients. Blend on high until smooth and creamy. Pour into crust. Refrigerate for 1 hr.
Topping:
In small bowl, mix strawberries and jam. Spread over chilled pie
Prep time: 75 Min. Cook time: 0 Min. Serves: 6
Ingredients
Crust:
1 C Graham Cracker Crumbs - sugarfree
1/4 c ground faxseeds
1/4 c oat bran
1/3 c water
6 grams Glucomannan
Filling:
2 c low-fat cottage cheese
6 grams Glucomannan
3 oz. fat-free cream cheese
3 scoops vanilla whey protein powder
Topping:
1 c sliced fresh strawberries
4 T sugar-free strawberry jam
Instructions
Crust:
Coat a 9" pie pan with cooking spray.
In a large bowl, combine all of crust ingredients. Stir mixture until it’s same consistency throughout. Press mixture into pie pan, easing up the sides.
Filling:
In a blender, combine all filling ingredients. Blend on high until smooth and creamy. Pour into crust. Refrigerate for 1 hr.
Topping:
In small bowl, mix strawberries and jam. Spread over chilled pie
Lemon Custard "tart" on whey protein/almond flour
crust:
Ingredients:
2 servings almond flour (1/2 cup)
2 servings syntrax vanilla whey protein powder (2/3 cup)
2 servings great value butter (2tbsp)
2 servings silk almond milk (2 cups)
2 serving Lemon kool aid packets
1 large egg
2 large egg yolk
3 tbsps lemon juice
1.5tbsp glucomannan powder
1-drop EZ sweets for the crust
About 10 drops EZ Sweets for the filling (I just kept tasting until it was as sweet as I like)
Mix protein powder and almond flour well, add 1 drop EZ Sweets, and add 2tbsp melted butter. Mix well. It will be dry. Add a few tbsp of water until it is mixed and workable. Put in an 8" pie pan and spread out over bottom and up the sides. Bake in a 350 oven for about 8-10 minutes.
Put all other ingredients in a bowl, except glucomannan powder, mix well. With an electric mixer, hand mixer, or whisk, slowly add the glucc powder and mix for 2-3 minutes until it starts to thicken up. Pour in the crust and bake at 350 until center is set (about 25 minutes). (You will have left over filling, I baked those in cupcake tins without a crust)
Counts for 1/8th serving:
Serving Size 1 Serving
Amount Per Serving
Calories from Fat 73
Calories 119
% Daily Values*
Total Fat 8.14g 13%
Saturated Fat 2.602g 13%
Polyunsaturated Fat 0.394g
Monounsaturated Fat 1.113g
Cholesterol 88mg 29%
Sodium 718mg 30%
Potassium 130mg
Total Carbohydrate 2.06g 1%
Dietary Fiber 1.3g 5%
Sugars 0.46g
Protein 8.73g
2 servings almond flour (1/2 cup)
2 servings syntrax vanilla whey protein powder (2/3 cup)
2 servings great value butter (2tbsp)
2 servings silk almond milk (2 cups)
2 serving Lemon kool aid packets
1 large egg
2 large egg yolk
3 tbsps lemon juice
1.5tbsp glucomannan powder
1-drop EZ sweets for the crust
About 10 drops EZ Sweets for the filling (I just kept tasting until it was as sweet as I like)
Mix protein powder and almond flour well, add 1 drop EZ Sweets, and add 2tbsp melted butter. Mix well. It will be dry. Add a few tbsp of water until it is mixed and workable. Put in an 8" pie pan and spread out over bottom and up the sides. Bake in a 350 oven for about 8-10 minutes.
Put all other ingredients in a bowl, except glucomannan powder, mix well. With an electric mixer, hand mixer, or whisk, slowly add the glucc powder and mix for 2-3 minutes until it starts to thicken up. Pour in the crust and bake at 350 until center is set (about 25 minutes). (You will have left over filling, I baked those in cupcake tins without a crust)
Counts for 1/8th serving:
Serving Size 1 Serving
Amount Per Serving
Calories from Fat 73
Calories 119
% Daily Values*
Total Fat 8.14g 13%
Saturated Fat 2.602g 13%
Polyunsaturated Fat 0.394g
Monounsaturated Fat 1.113g
Cholesterol 88mg 29%
Sodium 718mg 30%
Potassium 130mg
Total Carbohydrate 2.06g 1%
Dietary Fiber 1.3g 5%
Sugars 0.46g
Protein 8.73g
chocolate fudge bars with Bulgarian yogurt:
26 calories and 1.63g total carbs per bar. Recipe makes 4 full bars.
1.5 cups Blue Diamond Unsweetened Chocolate Almond Breeze
1/4 cup Bulgarian yogurt (or greek yogurt equivelant, 1/4 cup of mine has 35 calories, 2g carbs)
4 drops EZ Sweetz (I used 5 but it was too sweet for me, so I think 4 would be ok)
1tsp glucomannan powder
Mix everything together except the glucc powder, and slowly add in the glucc powder while stirring. Fill your molds and freeze.
I think I will try it again with more glucc powder, or some gelatin. It was very good but the texture wasn't quite what I was looking for.
26 calories and 1.63g total carbs per bar. Recipe makes 4 full bars.
1.5 cups Blue Diamond Unsweetened Chocolate Almond Breeze
1/4 cup Bulgarian yogurt (or greek yogurt equivelant, 1/4 cup of mine has 35 calories, 2g carbs)
4 drops EZ Sweetz (I used 5 but it was too sweet for me, so I think 4 would be ok)
1tsp glucomannan powder
Mix everything together except the glucc powder, and slowly add in the glucc powder while stirring. Fill your molds and freeze.
I think I will try it again with more glucc powder, or some gelatin. It was very good but the texture wasn't quite what I was looking for.
brownie
in a mug:
I spray a mug with Pam (I use a soup mug which is broader and lower than a coffee mug.)
I mix 1/2 cup of my egg whites (50 cal) with 2 heaping T of unsweetened baking cocoa (30 cal) and a sprinkling of cinnamon (those of you who use AS could add your Splenda, etc.). I mix it thoroughly, either with a fork (messy) or my stick blender and microwave it for 2 min.
I spray a mug with Pam (I use a soup mug which is broader and lower than a coffee mug.)
I mix 1/2 cup of my egg whites (50 cal) with 2 heaping T of unsweetened baking cocoa (30 cal) and a sprinkling of cinnamon (those of you who use AS could add your Splenda, etc.). I mix it thoroughly, either with a fork (messy) or my stick blender and microwave it for 2 min.
SUGAR FREE PUDDING -- OR -- FROZEN PUDDING KISSES: 45
Calories
2 Cups Almond Breeze almond milk, vanilla, unsweetened, (80 cal)
1 Box Jello Instant Pudding Mix - Sugar Free, (100 cal)
Easy-Peasy. Mix the instant pudding mix into the almond milk as directed and pour into four bowls, refrigerate until the pudding has set up. Makes 4 half-cup servings, 45 calories each.
To make the frozen pudding kisses, wait until pudding has firmed up and then drop small spoonfuls onto a cookie sheet lined with tinfoil. Freeze them completely. Just a half cup pudding portion makes a lot of the little kisses! Enjoy popping one into your mouth when you are in the mood for a little taste of something sweet. (I like chocolate the best.)
NOTE: I believe there may be a difference in the calorie count between some of the different flavors of Jello Instant Sugar Free Pudding mixes, so adjust accordingly, if needed.
NOTE: All of the Almond Breeze almond milk varieties differ in their calorie counts, so make sure you get the UNsweetened vanilla flavor to keep your calorie counts down.
2 Cups Almond Breeze almond milk, vanilla, unsweetened, (80 cal)
1 Box Jello Instant Pudding Mix - Sugar Free, (100 cal)
Easy-Peasy. Mix the instant pudding mix into the almond milk as directed and pour into four bowls, refrigerate until the pudding has set up. Makes 4 half-cup servings, 45 calories each.
To make the frozen pudding kisses, wait until pudding has firmed up and then drop small spoonfuls onto a cookie sheet lined with tinfoil. Freeze them completely. Just a half cup pudding portion makes a lot of the little kisses! Enjoy popping one into your mouth when you are in the mood for a little taste of something sweet. (I like chocolate the best.)
NOTE: I believe there may be a difference in the calorie count between some of the different flavors of Jello Instant Sugar Free Pudding mixes, so adjust accordingly, if needed.
NOTE: All of the Almond Breeze almond milk varieties differ in their calorie counts, so make sure you get the UNsweetened vanilla flavor to keep your calorie counts down.
LICORICE GUMMIES
1/2 cup cool tap water
3/4 cup granular Splenda or equivalent liquid Splenda
2 teaspoons anise extract
1 drop red food coloring, optional
2 packets unflavored gelatin
In an 8x8" glass baking dish, mix the water, Splenda, extract and food coloring well. Sprinkle the gelatin evenly over the water then stir in. It will be a bit lumpy and not completely blended. Microwave on HIGH 1 minute; stir well. Microwave another minute; stir well. Microwave 30 seconds more and stir. Pour into two mini loaf pans, 3 1/2" x 2 1/2" each, that have been lined with nonstick foil. Chill about 1 hour until set. Lift the foil out of the pans and gently peel it off the candy. Cut each bar into 8 pieces and store in the refrigerator in an airtight container.
Makes about 8 servings of 2 gummies each
With granular Splenda:
Per Batch: 126 Calories; 0g Fat; 12g Protein; 18g Carbohydrate; trace Dietary Fiber; 18g Net Carbs
Per Serving: 16 Calories; 0g Fat; 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
With liquid Splenda:
Per Batch: 54 Calories; 0g Fat; 12g Protein; trace Carbohydrate; trace Dietary Fiber; trace Net Carbs
Per Serving: 7 Calories; 0g Fat; 1g Protein; trace Carbohydrate; trace Dietary Fiber; trace Net Carbs
1/2 cup cool tap water
3/4 cup granular Splenda or equivalent liquid Splenda
2 teaspoons anise extract
1 drop red food coloring, optional
2 packets unflavored gelatin
In an 8x8" glass baking dish, mix the water, Splenda, extract and food coloring well. Sprinkle the gelatin evenly over the water then stir in. It will be a bit lumpy and not completely blended. Microwave on HIGH 1 minute; stir well. Microwave another minute; stir well. Microwave 30 seconds more and stir. Pour into two mini loaf pans, 3 1/2" x 2 1/2" each, that have been lined with nonstick foil. Chill about 1 hour until set. Lift the foil out of the pans and gently peel it off the candy. Cut each bar into 8 pieces and store in the refrigerator in an airtight container.
Makes about 8 servings of 2 gummies each
With granular Splenda:
Per Batch: 126 Calories; 0g Fat; 12g Protein; 18g Carbohydrate; trace Dietary Fiber; 18g Net Carbs
Per Serving: 16 Calories; 0g Fat; 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
With liquid Splenda:
Per Batch: 54 Calories; 0g Fat; 12g Protein; trace Carbohydrate; trace Dietary Fiber; trace Net Carbs
Per Serving: 7 Calories; 0g Fat; 1g Protein; trace Carbohydrate; trace Dietary Fiber; trace Net Carbs
Down Day Pumpkin Pie:
Ingredients for crust:
4 TBS Oat Fiber
1/2 tsp baking powder
1 TBS Brown Sugar Sub
1/2 tsp cinnamon
1/2 tsp gluc powder
2 TBS egg beaters or egg white
2 TBS Walden Farms Marshmallow Fluff (or add 2 more TBS egg beaters or egg white if you don't have)
2 TBS water (or more but not more than 2 more TBS if the batter is too stiff)
How to make crust:
Mix all ingredients together until well mixed. Spray a small low sided bowl or small glass pie pan with cooking spray. Gently press (I used the back of a large spoon) the crust mixture into the bowl or pie plate, spreading it evenly up the sides and on the bottom.
Microwave for 2 to 3 minutes until is looks and feel dry. Put aside.
Pumpkin Pudding Filling Ingredients:
1/2 cup Calorie Countdown Fat Free Milk (or you could use water here if you want or a nut milk)
2 TBS canned pumpkin
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
Dash of ground cloves
1 TBS Brown Sugar Sub
1/4 tsp vanilla extract
1/2 tsp gluc powder
Sweetener to taste
How to make pudding:
Put all ingredients in a blender, magic bullet or appliance of this type and blend until thick and creamy, like pudding
After pie crust has cooled, put the pudding mixture on the crust and bake in a 350 degree oven for 20 to 30 minutes, or until it looks "set". Let cool, put in fridge to get cold and enjoy!
whole pie: 43 calories
1/4 pie (wedge shaped) 10.75 calories
Ingredients for crust:
4 TBS Oat Fiber
1/2 tsp baking powder
1 TBS Brown Sugar Sub
1/2 tsp cinnamon
1/2 tsp gluc powder
2 TBS egg beaters or egg white
2 TBS Walden Farms Marshmallow Fluff (or add 2 more TBS egg beaters or egg white if you don't have)
2 TBS water (or more but not more than 2 more TBS if the batter is too stiff)
How to make crust:
Mix all ingredients together until well mixed. Spray a small low sided bowl or small glass pie pan with cooking spray. Gently press (I used the back of a large spoon) the crust mixture into the bowl or pie plate, spreading it evenly up the sides and on the bottom.
Microwave for 2 to 3 minutes until is looks and feel dry. Put aside.
Pumpkin Pudding Filling Ingredients:
1/2 cup Calorie Countdown Fat Free Milk (or you could use water here if you want or a nut milk)
2 TBS canned pumpkin
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
Dash of ground cloves
1 TBS Brown Sugar Sub
1/4 tsp vanilla extract
1/2 tsp gluc powder
Sweetener to taste
How to make pudding:
Put all ingredients in a blender, magic bullet or appliance of this type and blend until thick and creamy, like pudding
After pie crust has cooled, put the pudding mixture on the crust and bake in a 350 degree oven for 20 to 30 minutes, or until it looks "set". Let cool, put in fridge to get cold and enjoy!
whole pie: 43 calories
1/4 pie (wedge shaped) 10.75 calories
Down Day Gingerbread Meringues:
Makes 16 cookies
3 large Egg White
1 tbsp Grandmas Molasses
3 g Cream Of Tartar
2 tsp Ground Ginger
1/2tsp ground cinnamon
1 pinch ground nutmeg
5 drop Ez-sweetz
1 tbsp Unsweetened Almond Milk
1/4 tsp Pure Vanilla Extract
Preheat oven to 300f, line a cookie sheet with parchment paper.
Mix molasses with almond milk, vanilla, ginger, cinnamon, nutmeg and sweetener and set aside.
Beat egg whites with cream of tartar until stiff then fold the molasses mixture into it gently.
Spoon onto parchment and bake at 300 for 20 minutes until very lightly browned, then turn oven off, open door slightly and let sit in the oven 30 minutes to dry.
*The almond milk is just to make the rest easier to fold in.
**For extra kick, add a little black or white pepper to the mix, too.
***maybe sprinkle the top with just a pinch of cinnamon or nutmeg to finish them off before baking.
Makes 16 cookies.
Per cookie: 8 calories; 1g carbs; .75g protein
Makes 16 cookies
3 large Egg White
1 tbsp Grandmas Molasses
3 g Cream Of Tartar
2 tsp Ground Ginger
1/2tsp ground cinnamon
1 pinch ground nutmeg
5 drop Ez-sweetz
1 tbsp Unsweetened Almond Milk
1/4 tsp Pure Vanilla Extract
Preheat oven to 300f, line a cookie sheet with parchment paper.
Mix molasses with almond milk, vanilla, ginger, cinnamon, nutmeg and sweetener and set aside.
Beat egg whites with cream of tartar until stiff then fold the molasses mixture into it gently.
Spoon onto parchment and bake at 300 for 20 minutes until very lightly browned, then turn oven off, open door slightly and let sit in the oven 30 minutes to dry.
*The almond milk is just to make the rest easier to fold in.
**For extra kick, add a little black or white pepper to the mix, too.
***maybe sprinkle the top with just a pinch of cinnamon or nutmeg to finish them off before baking.
Makes 16 cookies.
Per cookie: 8 calories; 1g carbs; .75g protein
angel food cake cookies:
There was zero volume but the tops got super crispy and had some fluff
under them.
4 egg whites
1/2 tsp cream of tartar
1 scoop protein powder
1/2 tsp xantham gum
1/2 cup truvia
Tsp of vanilla
Whip room temp egg whites add cream of tartar during the whipping
Add sugar and vanilla and keep whisking till super stiff
Slowly fold in sifted protein powder
Pour into 18 cupcake tins
Bake at 350 for ten minutes
18 angel food cake tops for 10 cal each
4 egg whites
1/2 tsp cream of tartar
1 scoop protein powder
1/2 tsp xantham gum
1/2 cup truvia
Tsp of vanilla
Whip room temp egg whites add cream of tartar during the whipping
Add sugar and vanilla and keep whisking till super stiff
Slowly fold in sifted protein powder
Pour into 18 cupcake tins
Bake at 350 for ten minutes
18 angel food cake tops for 10 cal each
Ice cream:
Ingredients:1/2 cup Calorie Countdown FF Milk or Nut milk (40 cals or less per cup)
Sweetener to taste, granular or liquid (over sweeten this by some because the gluc tends to suck the sweet out)
SF syrup of voice, to taste. I used strawberry but the flavor possibilities are ENDLESS!!
3/4 tsp Gluc powder
1/2 tsp vegetable glycerin
2 large or 4 small ice cubes
Directions
Combine all ingredients in a magic bullet, blender or immersion blender and blend until thick like pudding.
Freeze until set and looks/feels like sorbet.
Makes one serving......18 Calories
DD Creamy Egg Custard
ONLY 32 CALORIES per serving!! This
recipe, as written, makes 4 servings in 4oz Ramekins.
Ingredients:
3/4 cup Egg Beaters
1 cup Unsweetened Almond Milk
1 TBS PolyD or 1 tsp Gluc powder
1 to 2 tsp vanilla extract
1 TBS granular sweetener of choice
3 Drops liquid sweetener (if you don't have this just use more granular to make as sweet as you like. I over sweet because I didn't want an "eggy" taste and this did the trick).
Dash of Cinnamon
Directions:
Whisk all ingredients together until well blended.
Spray 4 ramekins with cooking spray then evenly distribute the mixture into the ramekins
Place in a pan, fill with water 1/2 way up the ramekins creating a water bath, and bake at 350 degrees until "set". They will be golden and not jiggly anymore when done.
Cool on counter, then place in refrigerator until well chilled.
Enjoy!!
These can be frozen, also. When needed just defrost on your counter until not frozen anymore, stir with a spoon and enjoy!
Nutrition Facts
Serving Size 1 Serving
Amount Per Serving
Calories from Fat 7
Calories 32
% Daily Values*
Total Fat 0.75g 1%
Saturated Fat 0g 0%
Polyunsaturated Fat 0.125g
Monounsaturated Fat 0.5g
Cholesterol 0mg 0%
Sodium 114mg 5%
Potassium 81mg
Total Carbohydrate 4.62g 2%
Dietary Fiber 3.1g 12%
Sugars 0.12g
Protein 3.38g
Ingredients:
3/4 cup Egg Beaters
1 cup Unsweetened Almond Milk
1 TBS PolyD or 1 tsp Gluc powder
1 to 2 tsp vanilla extract
1 TBS granular sweetener of choice
3 Drops liquid sweetener (if you don't have this just use more granular to make as sweet as you like. I over sweet because I didn't want an "eggy" taste and this did the trick).
Dash of Cinnamon
Directions:
Whisk all ingredients together until well blended.
Spray 4 ramekins with cooking spray then evenly distribute the mixture into the ramekins
Place in a pan, fill with water 1/2 way up the ramekins creating a water bath, and bake at 350 degrees until "set". They will be golden and not jiggly anymore when done.
Cool on counter, then place in refrigerator until well chilled.
Enjoy!!
These can be frozen, also. When needed just defrost on your counter until not frozen anymore, stir with a spoon and enjoy!
Nutrition Facts
Serving Size 1 Serving
Amount Per Serving
Calories from Fat 7
Calories 32
% Daily Values*
Total Fat 0.75g 1%
Saturated Fat 0g 0%
Polyunsaturated Fat 0.125g
Monounsaturated Fat 0.5g
Cholesterol 0mg 0%
Sodium 114mg 5%
Potassium 81mg
Total Carbohydrate 4.62g 2%
Dietary Fiber 3.1g 12%
Sugars 0.12g
Protein 3.38g
Voluminous Vanilla Ice Cream:
Calories: 40 (or however many are in the almond milk)
Voluminous Vanilla Ice Cream
1/4 tsp pure vanilla extract
1/16 tsp salt (trust me)
sweetener (such as 1-2 stevia packets or 1-2 tbsp sugar)
1 cup almond milk (I used unsweetened Silk. See below for substitution notes.)
optional: add-ins such as fruit, peanut butter, or extracts
Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You could also use an ice cube tray.) Once frozen, pop the blocks out of the container (I thaw for 30 seconds in the microwave first) and blend in your Vita-Mix. (If you don’t have a vita-mix, you’ll probably have to thaw longer, but you can still get a yummy ice milk.)
Calories: 40 (or however many are in the almond milk)
Voluminous Vanilla Ice Cream
1/4 tsp pure vanilla extract
1/16 tsp salt (trust me)
sweetener (such as 1-2 stevia packets or 1-2 tbsp sugar)
1 cup almond milk (I used unsweetened Silk. See below for substitution notes.)
optional: add-ins such as fruit, peanut butter, or extracts
Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You could also use an ice cube tray.) Once frozen, pop the blocks out of the container (I thaw for 30 seconds in the microwave first) and blend in your Vita-Mix. (If you don’t have a vita-mix, you’ll probably have to thaw longer, but you can still get a yummy ice milk.)
No comments:
Post a Comment