Thursday, April 30, 2009

Chocolate Covered Strawberry

This wasn't as good as I thought it would be. It was good, but not as good as the Strawberry Shortcake recipe. I think next time I will try this with cherries.

Chocolate Covered Strawberry Ice Cream

1/4 cup fat free cottage cheese
3 oz lite firm tofu
4 oz strawberries (about 3 large, 4 medium, or 5 small), stems removed
1 scoop chocolate whey protein powder
1 Tablespoon sugar free chocolate pudding powder
1 packet Stevia or Splenda
1/4 cup water

Another easy one:
1. Blend everything with your blender (immersion or regular). Freeze for at least 2 and a half hours.

Each bowl has approximately:

230 calories
24.2g protein
3.3g fat
25.8g carbs
4.7g fiber


Trixie said...

You mentioned using a immersion blender for this..when purchasing one,what should I look for??

Abby said...

I have only ever purchased one immersion blender (from the Home Shopping Network, made by Todd English) and I love the one I have. It's cordless and has enough power to crush ice, although it isn't recommended for mashing potatoes. It doesn't have to be fancy or expensive, just has to have the power to do the job! :) Here's a link to the one I have just so you can see it's specifications: Immersion BlenderI use it all the time for things like protein shakes, these ice creams, blending soups, etc.

Trixie said...

Thank you soo much for the recommendation! BTW: I love all these ice-cream recipes!!