Yes, you can make ice cream with prunes! (Known nowadays as dried plums.) Packed with antioxidants, potassium, and beta carotene (not to mention the fiber), these little babies make this ice cream delicious and nutritious. This one is hands down one of the best I've made so far.
Also wanted to remind you that tomorrow is the first day of the 5th Turbulence Training 12 week Transformation Contest! Grab your newspapers first thing tomorrow morning and take your Before pictures. In 12 weeks, it will be the end of July - is your body beach ready? You can make major changes in only 4 weeks (see Twitter Contest photos - Click HERE and scroll about half way down the page). For all of the rules, you can click HERE. Good Luck!!
Plum Ice Cream
1/4 cup fat free cottage cheese
1/4 cup nonfat plain yogurt
1 scoop vanilla whey protein powder
1 Tablespoon sugar free vanilla pudding powder
1 serving (40g) dried plums - about 5 regular or 7 bite sized
1/4 teaspoon cinnamon
tiny sprinkle of nutmeg
tiny sprinkle of allspice
1 packet Stevia or Splenda
1/4 cup water
1/4 oz almonds
I actually got out my big food processor for this one instead of just using my immersion blender.
1. In a food processor, pulse together the dried plums and water. Add the cottage cheese and pulse until fairly smooth.
2. Add the yogurt, whey protein powder, pudding powder, spices and sweetener. Blend until smooth.
3. Remove from the processor and place in your freezer safe bowl.
4. Crack the almonds with a hammer or meat tenderizer into 3 or 4 pieces. Sprinkle on top and then gently press in with the back of a spoon.
5. Place the lid on the bowl and freeze for at least 3 hours.
Each bowl has approximately: