What better way to begin a day than with some pretty flowers?
I hope you all had a lovely weekend. This past weekend, I was on a mission. It was a noble mission, and one that I undertook after careful consideration of the dangers and pitfalls. I had to rescue:
Determined to prove this, I was delighted when my package from http://www.greatprotein.com/ arrived last week. In it were samples of Ultimate Protein in chocolate, vanilla, and strawberry. Using the base directions from Shelly’s protein ice creams, I whisked together the following ingredients:
1 scoop chocolate protein powder
2 tbsp. sugar-free fat-free chocolate fudge pudding powder
1 cup 2% milk
My normal skepticism regarding protein powder was hanging around, but the bowl smelled so good I couldn’t help but try a taste. It was reminiscent of the chocolate milk from Turner’s dairy that my grade school cafeteria served. I began to think this one might even be tolerable as a drink! I flipped on the ice cream maker and wandered off to play video games with Joe.
25 minutes later, I could hear the churn slowing down and I knew that the mixture had firmed up. I got a plastic tub out and looked into the ice cream maker. But this was no ice cream! Shiny, dense, and rich in chocolate flavor, I had full blown gelato on my hands. I divided the batch into three small containers, but only two made it to the freezer to firm up (I wanted some soft serve).
Had I succeeded in rescuing chocolate? Here’s the verdict: Each serving contained 84 calories, 2 grams of fat, 4 grams of carbohydrates, and 10 grams of protein. A solid victory was achieved, and I think a large canister of Ultimate Protein is in my future…
But what if (unlike me), you don’t have protein powder hanging around? I know it’s not on most people’s shopping list, so I sought to make a healthy chocolate ice cream using readily available ingredients. Granted, it didn’t end up packed with protein, but it did make a larger volume (better for crowds) and still tasted great.
In a blender (you can use a bowl and a whisk if you’re feeling macho), combine:
1.5 packages sugar-free fat-free chocolate fudge pudding powder
1 cup 2% milk
1 tbsp. cocoa powder
1 twelve ounce can non-fat evaporated milk
1 tbsp. vanilla extract
Blend until the mixture is smooth and lump free. Pour the whole batch into an ice cream maker and churn for 25-30 minutes. Remove to a large plastic storage container and set in the freezer to harden (or eat it if you’re impatient like me).
The recipe makes about a half-gallon (8 cups). Here are the nutrition facts based on serving size:
1 cup serving: 98 calories, 2 grams of fat, 14 grams of carbohydrates, 6 grams of protein, and 7 grams of sugar.
1/2 cup serving: 49 calories, 1 gram of fat, 7 grams of carbohydrates, 3 grams of protein, and 4 grams of sugar.
So, have your ice cream and eat it, too! Chocolate doesn’t need so many helpers around. It can most definitely stand on its own without adding a whole lot of extra sweeteners or fats.
NOTE: The above ice creams become very hard when frozen. This is completely normal. Allow them to stand for 5-10 minutes before serving and they will return to a scoop-able state. Enjoy!
My agenda for the week mostly depends on what packages arrive. I’ve ordered some other protein powder samples that should arrive this week, and I’ve also FINALLY managed to find my birthday present: A Wii-Fit! It took awhile, but sniping on Ebay paid off in the end. Other than that, it’ll be a mish-mash of what ever pops into my head, so stay tuned. Ciao for now!