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: