Wednesday, August 6, 2008
Shelly's Pumpkin Spice Protein Ice Cream
1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
2 oz. NSA Pumpkin Puree (or Pumpkin Baby Food)
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
1/2 teaspoon Pumpkin Pie Spice
Optional: 4-6 SF Gingersnaps or Grahams, broken into pieces
Mix together milk, protein. syrup, pumpkin and spice. I used this gadget to mix it up. It makes it airy and lump free. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add the optional cookies. You can eat it right away it is soft serve-ish but I like to put it in the freezer to set for an hour. I topped mine with some Land o Lakes Sugar Free Whipped Cream.
Highlights of the day:
* Went to the 99 cent store. I heart 99 cent stores. I love leaving with three huge bags and only spending $12 :)
* Had coffee with a few OHers. It's always nice to chit chat with others that have had the surgery (or lived the fat life) they just "get it" you know.
* Made a super yummy Chicken Curry dish for dinner tonight. I took food porn so watch for it manana.
Listening to: "Until she comes" The Psychedelic Furs
Posted by Michelle "Shelly" at 5:18 PM