Carrot Cake "Ice Cream"
1.5 oz baby carrots (about 6 or 7)
1/2 cup fat free cottage cheese
1 Tablespoon sugar free vanilla pudding powder
1 scoop vanilla whey protein powder
1 Tablespoon crushed pineapple in 100% juice, drained
1 packet Stevia or Splenda
1/4 cup water
1/2 teaspoon cinnamon
tiny sprinkle of cloves
tiny sprinkle of nutmeg
tiny sprinkle of allspice
tiny sprinkle of ginger
1 Tablespoon whipped cream cheese
1/2 teaspoon honey (regular or sugar free)
1. Cook the carrots however you normally would. I just cooked mine on the stove in a little water for about 15 or 20 minutes. They should be quite tender. Place them in a freezer-safe bowl and puree them with your immersion blender. Place the bowl in the freezer for 10 or 15 minutes.
2. Remove from the freezer and add the remaining ingredients except for the cream cheese and honey. When I say "tiny sprinkle", I mean really, really small. Probably less than an 1/8 of a teaspoon.
3. Return to the freezer for at least 2 and a half hours.
4. When ready to serve, mix together the cream cheese and honey with just a splash of water. Just enough to make it thin, but not runny. Drizzle over the top and serve.
Each bowl has approximately:
260 calories
26.1g protein
5.5g fat
27.6g carbs
3.1g fiber
I probably would have put walnuts on top of this as well, but my calories were getting a little high for the day. I love walnuts in carrot cake.
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