Thursday, May 7, 2009

Chocolate Almond

Day 20. If you hadn't noticed, it's been sort of an "experiment with extracts" week. This is another recipe with an extract, this time with almond extract. Almond extract can be strong so you don't need too much. My wedding cake was almond flavored so eating anything with almond extract reminds me of my wedding cake. :)

Chocolate Almond Ice Cream

1/4 cup fat free cottage cheese
1/4 cup nonfat plain yogurt
1 scoop chocolate whey protein powder
1 Tablespoon sugar free chocolate pudding powder
1 packet Stevia or Splenda
1/4 teaspoon almond extract
1/4 cup water
1/4 oz (about 6) almonds

1. Blend everything except the almonds with your immersion blender.

2. Crack the almonds into 3 or 4 pieces with a hammer.

3. Place cottage cheese mixture in your freezer-safe bowl and stir in the almonds.

3. Put the lid on the bowl and freeze for at least 2 and half hours.

Each bowl has approximately:

234 calories
23.0g protein
6.2g fat
22.1g carbs
3.2g fiber


Vicki said...

OMG Abby...I have just discovered your blog and have to tell you - you are my hero!! I thought no one loved ice cream as much as me (been known to down a tub at a time, and doesn't even touch the sides lol)...and along you come, making up diet-friendly recipes!!

Abby said...

Ice cream is one of my biggest vices! Thanks for stopping by and I hope you enjoy the recipes!

fitness-siren said...

Hey Abby, you got some great ice cream recipes here! Knowing that I like some of you previous non-ice cream recipes, I'm sure that these will taste good. I'm gonna have to try one of these soon!