Pineapple Upside Down Cake Ice Cream
1/4 cup fat free cottage cheese
3 oz lite firm tofu
1 scoop Cake Batter flavored Muscle Milk (I used Light)
1 Tablespoon sugar free vanilla pudding powder
1/2 teaspoon cinnamon
1 packet Stevia or Splenda
1/4 cup + 2 Tablespoons water
2 Tablespoons crushed pineapple in juice
1/2 Tablespoon sugar free caramel topping
1. With your immersion blender, blend together the first 7 ingredients (not in your freezer-safe bowl this time).
2. In your freezer-safe bowl, place the sugar free caramel. Warm it slightly in the microwave (10 seconds or so).
3. Spoon the pineapple onto the caramel.
4. Scoop the cottage cheese mixture onto the pineapple. Do NOT mix. Put the lid on your bowl and place in the freezer for 3 hours.
5. When ready to serve, squeeze the bowl a bit to loosen the ice cream. Turn the bowl over and let the ice cream fall into your serving bowl. You should have the pineapple and caramel on top, just like a pineapple upside down cake.
Each bowl has approximately:232 calories
23.6g protein
3.5g fat
26.8g carbs
0.8g fiber
2 comments:
Hey Abby! Just thought of something...you're probably setting a record for "number of original ice cream flavors made in a month"...Guiness Book of Records, watch out!
This one sounds extra delicious...I love pineapple!
F.
I will try this on the weekend and let you know if I manage it!
Looks delish, as do all your recipes.
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