Day 12. I confess, it's been a long time since I had "real" Dulce de Leche ice cream so I don't remember exactly what it tastes like. This version is soooo good, though. It's caramelly and delicious.
Dulce de Leche "Ice Cream"
1/4 cup fat free cottage cheese
3 oz lite firm tofu
1 scoop Cake Batter flavor Muscle Milk (I used Light)
1 Tablespoon sugar free butterscotch pudding powder
1 packet Stevia or Splenda
1/4 cup + 2 Tablespoons water
1 Tablespoon sugar free caramel topping
1. With an immersion blender, blend together everything except the caramel topping. Place half the mixture in your freezer-safe bowl.
2. Warm the caramel topping slightly. Pour into the freezer-safe bowl and cover with remaining cottage cheese mixture. Take a spoon and mix slightly. You want to maintain a caramel "ripple".
3. Put the lid on your bowl and place in the freezer for at least 3 hours.
Each bowl has approximately: