Day 2 of the 30 Days of Ice Cream Quest. This one was soooo good! I don't often like strawberry ice cream, but I'd been wanting some strawberry shortcake. This exceeded my expectations by a long shot!
Strawberry Shortcake "Ice Cream"
4 oz (about 3 large, 4 medium, or 5 small) strawberries
1/2 cup fat free cottage cheese
1/4 cup fat free plain yogurt
1T (about 8g) sugar free vanilla pudding
1 scoop vanilla whey protein powder
1 packet Splenda or Stevia
1/4 cup water
1 small rectangle (1/4 sheet) honey graham cracker
1. Remove stems from strawberries and chop them into 3 or 4 pieces each. Place in a large bowl with a splash of water and blend with an immersion blender. Don't worry about making them into a puree; we're going to be blending them again.
2. Add all of the remaining ingredients to the bowl except for the graham cracker. Blend with the immersion blender until smooth and pour into a freezer safe bowl.
3. Break the small graham cracker into dime-sized pieces and sprinkle on top. With a spoon, gently press the pieces in and smooth over the top. Put the lid on your bowl and place in the freezer. Freeze for at least 2 and a half hours. I think I pulled this out right after 2 and half hours and it was still a little soft, but tasted amazing.
With my particular ingredients, each bowl has approximately:
Each of my recipes makes about a cup of ice cream. If you didn't want to eat the whole bowl, you could eat about 1/2 a cup and then the calories would be similar to a half cup of "real" ice cream.