Tuesday, May 12, 2009

Boston Cream Pie

Day 25. This did not turn out very well. I made the pudding separate, and then added it in to the cottage cheese mixture to simulate the Cream in the Boston Cream Pie; however, after 3 and half hours in the freezer, it was still quite sloppy. It tasted good, but if I try this again I will probably freeze it overnight.

Boston Cream Pie Ice Cream

1/4 cup fat free cottage cheese
1/4 cup nonfat plain yogurt
1 scoop Cake Batter Flavored Muscle Milk (Light)
1 Tablespoon sugar free vanilla pudding powder
1 packet Stevia or Splenda
1/2 cup water, divided
1/2 Tablespoon sugar free hot fudge sauce

1. In a small bowl, whisk 1 Tablespoon vanilla pudding with 1/4 cup cold water for 1 to 2 minutes. Place in the fridge for now.

2. With your immersion blender, blend together the cottage cheese, yogurt, protein powder, sweetener and remaining 1/4 cup of water.

3. Warm the hot fudge sauce and drizzle over the top. Spoon the pudding over the top and gently blend, maintaining a "ripple" of hot fudge and pudding.

4. Put the lid on your bowl and place in the freezer. I would guess for at least 5 hours, overnight may be best with this one.


Each bowl has approximately:

217 calories
21.8g protein
5.5g fat
20.1g carbs
0.6g fiber

1 comment:

Fred said...

Looks good to me,Abby! Bet it was deeeee-licious.

F.