Saturday, May 9, 2009

Cherry Cheesecake Ice Cream

This was really good. If you let it freeze too long, be sure to thaw it a little before eating it. I think the cherries taste better if they are not frozen solid.

1/2 cup fat free cottage cheese
1 scoop vanilla whey protein powder
1 Tablespoon sugar free cheesecake pudding powder
1 Tablespoon whipped cream cheese
1 packet Stevia or Splenda
1/4 cup water
1 small graham cracker rectangle (1/4 sheet)
1/3 cup frozen red tart (pie) cherries

1. With your immersion blender, blend everything except for the graham cracker and cherries. Pour into a freezer safe bowl.

2. Break the graham cracker into dime sized pieces and gently blend into the cottage cheese mixture. Cut the cherries in half and arrange on top.

3. Put the lid on the bowl, place in the freezer and freeze for at least 3 hours.

4. When ready to serve, squeeze the sides of the bowl (if possible) to loosen the ice cream and pop it out in one piece to keep the effect of cherry cheesecake.

Each bowl has approximately:

272 calories
26.2g protein
6.1g fat
29.5g carbs
3.1g fiber

1 comment:

Fred said...

YUMMMMMMMMM! Now this is something I have to try and make!

Sounds and LOOKS dee-licious, Abby!

(By the way, your Queen of Ice Cream tiara has been orderd...)


Have a wonderful Mother's Day!