Chocolate Covered Strawberry

This wasn't as good as I thought it would be. It was good, but not as good as the Strawberry Shortcake recipe. I think next time I will try this with cherries.

Chocolate Covered Strawberry Ice Cream

1/4 cup fat free cottage cheese
3 oz lite firm tofu
4 oz strawberries (about 3 large, 4 medium, or 5 small), stems removed
1 scoop chocolate whey protein powder
1 Tablespoon sugar free chocolate pudding powder
1 packet Stevia or Splenda
1/4 cup water

Another easy one:
1. Blend everything with your blender (immersion or regular). Freeze for at least 2 and a half hours.

Each bowl has approximately:

230 calories
24.2g protein
3.3g fat
25.8g carbs
4.7g fiber

Dulce de Leche

Day 12. I confess, it's been a long time since I had "real" Dulce de Leche ice cream so I don't remember exactly what it tastes like. This version is soooo good, though. It's caramelly and delicious.

Dulce de Leche "Ice Cream"

1/4 cup fat free cottage cheese
3 oz lite firm tofu
1 scoop Cake Batter flavor Muscle Milk (I used Light)
1 Tablespoon sugar free butterscotch pudding powder
1 packet Stevia or Splenda
1/4 cup + 2 Tablespoons water
1 Tablespoon sugar free caramel topping

1. With an immersion blender, blend together everything except the caramel topping. Place half the mixture in your freezer-safe bowl.

2. Warm the caramel topping slightly. Pour into the freezer-safe bowl and cover with remaining cottage cheese mixture. Take a spoon and mix slightly. You want to maintain a caramel "ripple".

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



Each bowl has approximately:

238 calories
23.5g protein
3.5g fat
28.5g carbs
0.5g fiber

Date Walnut Ice Cream

If you've never tried dates before, I highly recommend this. And what better way to try them than in ice cream! ;) I used tofu tonight for no reason other than to try it. It has about the same amount of calories as the plain yogurt I occasionally have been using. Just experimenting with different tastes and textures. This seemed liked it froze more firmly than when I have used the yogurt, but maybe I just left it in the freezer longer. I lost track of exactly how long it was in there. :)

This was really good. After every bite I kept saying, "Man, this is gooood!"

Date Walnut "Ice Cream"

1/4 cup fat free cottage cheese
3 oz lite firm tofu
1 Tablespoon sugar free butterscotch pudding powder
1 scoop vanilla whey protein powder
1 packet Stevia or Splenda
1/4 cup water
3 dates, chopped into small pieces
1 Tablespoon walnut pieces

1. Blend everything except the dates and walnuts with your immersion blender.

2. Place in your freezer-safe bowl and stir in the dates and walnuts.

3. Freeze for at least 2 and half hours.


Each bowl has approximately:

286 calories
25.5g protein
7.6g fat
31.5g carbs
4.1g fiber

Carrot Cake Ice Cream

Mmmm....ice cream....cake....carrots? Yes! It can be done! And...it tastes fantastic!!

Carrot Cake "Ice Cream"

1.5 oz baby carrots (about 6 or 7)
1/2 cup fat free cottage cheese
1 Tablespoon sugar free vanilla pudding powder
1 scoop vanilla whey protein powder
1 Tablespoon crushed pineapple in 100% juice, drained
1 packet Stevia or Splenda
1/4 cup water
1/2 teaspoon cinnamon
tiny sprinkle of cloves
tiny sprinkle of nutmeg
tiny sprinkle of allspice
tiny sprinkle of ginger
1 Tablespoon whipped cream cheese
1/2 teaspoon honey (regular or sugar free)

1. Cook the carrots however you normally would. I just cooked mine on the stove in a little water for about 15 or 20 minutes. They should be quite tender. Place them in a freezer-safe bowl and puree them with your immersion blender. Place the bowl in the freezer for 10 or 15 minutes.

2. Remove from the freezer and add the remaining ingredients except for the cream cheese and honey. When I say "tiny sprinkle", I mean really, really small. Probably less than an 1/8 of a teaspoon.

3. Return to the freezer for at least 2 and a half hours.

4. When ready to serve, mix together the cream cheese and honey with just a splash of water. Just enough to make it thin, but not runny. Drizzle over the top and serve.


Each bowl has approximately:

260 calories
26.1g protein
5.5g fat
27.6g carbs
3.1g fiber

I probably would have put walnuts on top of this as well, but my calories were getting a little high for the day. I love walnuts in carrot cake.

Lemon Sherbet

This was nice and light, and darn tasty too!

Lemon Sherbet

1/4 cup fat free cottage cheese
1/4 cup nonfat plain yogurt
1 scoop vanilla whey protein powder
1 Tablespoon sugar free lemon flavor pudding powder
1 Tablespoon lemon juice
1 packet Stevia or Splenda
3 Tablespoons water

This one is really easy:

1. Blend all ingredients with your immersion blender in a freezer-safe bowl. Place in the freezer for at least 2 and a half hours.


Each bowl has approximately:

186 calories
22.1g protein
2.5g fat
19.6g carbs
2.1g fiber

Caramel Apple Pie Ice Cream

Oh my gosh, this tastes just like apple pie!

Caramel Apple Pie "Ice Cream"

1 scoop vanilla whey protein powder
1 Tablespoon sugar free vanilla pudding powder
1/4 cup unsweetened apple sauce
1/2 cup fat free cottage cheese
1 Tablespoon light sour cream
1 packet Stevia or Splenda
2 Tablespoons water
1/2 teaspoon cinnamon
tiny sprinkle of ground nutmeg
tiny sprinkle of ground allspice
1 small graham cracker rectangle (1/4 sheet)
1/2 Tablespoon sugar free hot caramel sauce

1. With your blender (immersion or otherwise), blend together everything except the graham cracker and caramel sauce. Place mixture in your freezer-safe bowl, if you blended in a different bowl.

2. Break the graham cracker into dime-sized pieces and sprinkle over the top. Gently press into the ice cream. Put on the lid and freeze for at least 2 and a half hours.

3. When ready to serve, warm the caramel sauce and drizzle over the top. Marvel at how much it tastes like apple pie. :)


Each bowl has approximately:

285 calories
26.2g protein
6.1g fat
30g carbs
2.6g fiber

Skinny Elvis Ice Cream

Day 6: This is the KING of ice cream. It was so yummy!! It contains the trifecta (peanut butter, bananas, chocolate) - you can't go wrong with that! :)

Skinny Elvis "Ice Cream"

1 scoop vanilla whey protein powder
1 Tablespoon sugar free Banana Creme flavored pudding
1/2 small banana
1/2 cup fat free cottage cheese
1/4 cup water
1/4 oz (about 6) almonds
1-2 Tablespoons peanut butter or PB2
1/2 teaspoon honey (regular or sugar free)
1/2 Tablespoon sugar free hot fudge sauce

1. With your immersion blender, blend together the protein powder, cottage cheese, pudding and water. Either blend it in your freezer safe bowl, or transfer it there now.

2. In a small bowl, mash the banana. Stir it into the cottage cheese mixture.

3. In another small bowl, mix together the peanut butter (or PB2) and the honey. I use the powdered PB2 and mix it with just enough water to make it thin, but not runny. If you are using regular peanut butter, you may want to add a splash of water to make it a bit thinner. Take the peanut butter mixture and swirl it into the ice cream, but don't blend it in completely.

4. Take the almonds and give each of them a little tap with a hammer or meat tenderizer. Just enough to crack them into 2 or 3 pieces each. Sprinkle the almonds on top and then take a spoon and push them just below the surface, smoothing the top with your spoon.

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

6. When ready to serve, warm the hot fudge sauce and drizzle on top.


Each bowl has approximately:

371 calories
32.9g protein
10.7g fat
37.4g carbs
4.7g fiber

So I called this Skinny Elvis even though it's not that low in calories. :) But you could share this and make it 2 servings at only about 185 calories each. Worth every calorie!

Peaches & Cream

Day 5 of the 30 day ice cream challenge and this was my first failure. Well, not a complete failure, it still tasted good. Just wasn't exactly what I was going for. It tasted more like a cinnamon cream with a hint of peach.

Peaches & Cream "Ice Cream"

1/4 cup fat free cottage cheese
1/4 cup nonfat plain yogurt
1/2 cup canned sliced peaches in 100% juice, drained
1 packet Stevia or Splenda
1 Tablespoon whipped cream cheese
1 Tablespoon sugar free vanilla pudding
1 scoop vanilla whey protein powder
1/4 cup water
sprinkle of cinnamon
1 small graham cracker rectangle (1/4 sheet)

1. In a small bowl, place the whipped cream cheese and add just a splash of water (about 1/2 teaspoon). Sprinkle a tiny bit of Stevia from the packet into the bowl.

2. In a larger bowl, blend the cottage cheese, yogurt, peaches, pudding, whey protein, water, cinnamon and the remainder of the Stevia packet. You may want to use just under 1/4 cup of water because the peaches give quite a bit of moisture to the mixture.

3. Transfer the cottage cheese mixture to your freezer safe bowl.

4. Dip a fork into the cream cheese mixture and swirl it into the cottage cheese mixture, but do not blend completely. Repeat until the cream cheese mixture is all transferred.

5. Break the graham cracker into dime-sized pieces and gently press into the top. Put on your lid and freeze for at least 3 hours.

Each bowl has approximately:

307 calories
23.1g protein
6.2g fat
38.1g carbs
2.6g fiber

Pumpkin Cheesecake Ice Cream

I know, Fred, I promised pumpkin oatmeal for the regular "Recipe Wednesday". I hope this is a good substitute. This tasted so rich and delicious!

Pumpkin Cheesecake "Ice Cream"

1/4 cup pumpkin puree (not pumpkin pie filling)
1/4 cup fat free cottage cheese
1/4 cup nonfat plain yogurt
1 Tablespoon whipped cream cheese
1 scoop vanilla whey protein powder
1 Tablespoon sugar free cheesecake flavored pudding
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 cup water
1/4 oz (about 6) almonds

1. Blend all of the ingredients except for the almonds with an immersion blender or in a regular blender. Either blend right in your freezer-safe bowl, or transfer it after you blend. I like to mix the ingredients with a spoon without the water first, and then add the water when I use the blender.

2. Take the almonds and give each of them a little tap with a hammer or meat tenderizer. Just enough to crack them into 2 or 3 pieces each. Sprinkle the almonds on top and then take a spoon and push them just below the surface, smoothing the top with your spoon.

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


Each bowl has approximately:

274 calories
25g protein
9.4g fat
25.1g carbs
5.2g fiber

Triple Chocolate Fudge Brownie Ice Cream

Oh, baby, this one is for chocolate lovers. I like chocolate, but I'm not a super chocolate lover. However, I have my moments when I really want some chocolate and I really like brownies. This was so rich and chocolately, and tasted so much like a brownie, I wished I had a glass of milk to go with it! It was a big hit with the kids as well. :)

Triple Chocolate Fudge Brownie Ice Cream

1 scoop Brownie Batter flavored Muscle Milk
1 Tablespoon (about 11g) sugar free chocolate fudge flavored pudding
1/2 cup fat free cottage cheese
1/4 cup + 2 Tablespoons water
1/2 Tablespoon dark chocolate chips
1/4 oz walnuts

1. Blend together with an immersion blender everything except the chocolate chips and walnuts and place in a freezer safe bowl with a lid.

2. Sprinkle the chocolate chips and walnuts on top and smooth in with the back of a spoon.

3. Put on the lid and place in the freezer for at least 2 hours.

If you don't have Brownie Batter flavored Muscle Milk, you could probably use chocolate whey protein powder, but reduce the water to just 1/4 cup. It probably won't taste quite as rich and fudgy, but will still be tasty! You could leave the walnuts out if you wanted - I like walnuts in my brownies. :)


The calorie count is quite high because of the Muscle Milk. If you can find it in Light, I recommend it. This one is a definite treat, though!

Each bowl has approximately:

350 calories
29.8g protein
12.8g fat
29.5g carbs
3.8g fiber