| C | 86 |
| F | 1g |
YOU JUST CANNOT give up ice cream, ever. I use Greek yogurt and vanilla pudding in this recipe to get a great creamy soft-serve texture. Using the monk fruit extract keeps it sweet while adding no processed sugar or artificial sweeteners. Plus, by adding the 2% Greek yogurt, I get a shot of valuable probiotics as well as protein.
Yield: 4 servings
Prep/Processing time: about 5 minutes
Freezing time: 6 hours
3 sugar-free, low-fat vanilla pudding cups (such as Jell-O)
6 ounces 2% Greek yogurt (such as Fage Total 2%)
½ cup unsweetened vanilla almond milk (such as Silk)
2 teaspoons all-natural or pure vanilla extract
8 packets monk fruit extract (such as Monk Fruit In The Raw)
Pinch of salt
1. Freeze the pudding and yogurt separately in ice cube trays until very hard, at least 6 hours.
2. Pour the almond milk, vanilla, monk fruit extract, and salt into a blender and blend until mixed, about 30 seconds. Add the frozen pudding and yogurt cubes and blend on high until smooth, pushing down occasionally with the wand or other device provided with your blender. Serve immediately.
• Put the almond milk in the blender container in the freezer before you make this recipe. This will help combat the heat generated during blending and keep your frozen dessert nicely frozen.
• If you’re planning on keeping this in the freezer for a while, add ½ teaspoon xanthan gum to the almond milk and blend on low for 1 minute; this will help prevent crystallization.
86 calories, 1g fat (0g sat), 2.25mg cholesterol, 162mg sodium, 12g carbohydrate, 1.275g fiber, 4.41g protein
Reduced calorie / Low fat / Saturated fat free / No added sugar / Trans fat free / Gluten free / Low cholesterol