Who said dieting had to be boring...
Who could use a little cooling off? I know I could! Try this recipe and
shave off over 30 grams of sugar! A traditional Ice Cream sandwich has
200 calories and over 40 carbohydrates.
1/2 cup vanilla whey (Jay Robb...no sugar)
3/4 cup almond flour (doesn't need to be blanched, but helps:)
1/4 teaspoon baking soda
1/4 teaspoon iodized sea salt
1/4 cup butter
4 teaspoons Truvia (or a few drops of stevia glycerite)
4 TBS cocoa powder
2 TBS vanilla almond milk OR water(just enough to hold dough together)
the oven to 350 degrees F (200 degrees C). In a medium bowl, stir
together the whey, almond flour, cocoa, baking soda and salt. Cut in the
butter using a pastry blender or your fingers until the butter lumps
are smaller than peas. Stir in the almond milk and sweetener to form a
stiff dough. On a cookie sheet, place 1/4 inch thick rectangles 2 inches
apart. I used my hands to shape into rectangles (about 2 inches wide,
by 4 inches long). Bake for 12-14 minutes in the preheated oven, until
edges are lightly browned. Cool in oven to crisp up.
Nutritional Info for the WHOLE Batch (using Truvia): 995 calories, 19 carbs, 9 fiber
Ice Cream Filling:
2 oz heavy cream
2 oz cream cheese
3 TBS Natural creamy peanut butter (OR use 3 more TBS of cream cheese)
2-4 TBS of Truvia or (2 TBS erythritol and 1/2 tsp stevia glycerite)
a medium sized bowl, mix heavy cream with a mixer until it forms stiff
peaks. Do not over-beat or it will turn into butter! Set the cream
aside. Beat cream cheese, sweetener, and peanut butter until the mixture
is smooth and clump free. Test for sweetness. It should be a bit
sweeter than you want the finished product. Using a spatula, gently fold
cream cheese into the whipped cream. Freeze for 1/2 hour. Once it has
hardened enough to handle, remove from freezer and fill in between 2
"cookies." Place back in freezer to set for 1/2 hour. Excuse me, I just
drooled all over my keyboard!
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