NSA Apple Cake ~ Marilyn

No Sugar Added Fresh Apple Cake

Ingredients
3 eggs
1/2 cup unsweetened applesauce1/2 cup canola oil
2 cups Nature's Crystals sugar substitute (Splenda will NOT work)
1 1/4 cups low carb flour (I use almond flour)
1 1/4 cups self rising flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large apples, cored and grated (I use Granny Smith and grate them in food processor)
1 1/2 cups chopped pecans or walnuts
1/4 cup I can't Believe its not Butter
1/2 cup Nature's Crystals Brown Sugar Substitute
1/3 cup skim milk

Directions
Preheat oven to 350 degrees. Pam or Baker's Secret a rectangular pan or bundt pan. Blend eggs, applesauce, oil and white Nature's Crystals until creamy. Mix baking powder, soda and salt into almond flour and then into self rising flour and add to batter a little at a time. Batter will be very stiff. Fold in apples and 1 cup nuts.
Bake for 60 minutes or until a toothpick inserted into center of cake comes out clean. Let cool 30 minutes, then remove from pan if a bundt pan was used.

Topping:Melt the I Can't Believe its not Butter, the brown sugar substitute, and the skim milk in a saucepan over high heat. Bring to boil for 2 minutes, add remaining nuts and boil another minute. Pour over cooled cake.

Nutrition
18 servings
202 calories per serving
12 g fat
12 g carbs
6 g protein

Sugar Free Bread Pudding~Marilyn

Sugar Free Bread Pudding
1 1/4 loaves French or Italian bread without seeds
6 eggs-room temperature
3/4 cup Natures Crystals (Splenda will NOT work)
1 1/2 cups skim milk
1 teaspoon vanilla extract

Directions
Tear bread into bite size pieces early in day and allow to sit in air stirring every once in a while so that all the bread gets dry. Spray Pam in a large rectangular pan. After bread has dried out, slowly pour milk over it until saturated. Add sugar substitute. Add eggs and mix with a spoon. It is important that the eggs are room temp and that you do not mix with a mixer. Once eggs are incorporated, pour batter into prepared pan and bake at 350 degrees for about an hour. It will puff up like a soufflé. While baking make sauce of your choice.

Sauce
1/2 cup I can't Believe its not butter
1/2 cup Nature's Crystals Powdered sugar substitute
1 egg

Directions

Melt butters in saucepan, add sugar substitute and cook, stirring for 2 minutes. Beat egg in another pan. While whisking egg, slowly add a little of the hot sauce to temper eggs and prevent them from scrambling, then return all to the pan and cook for another minute.

White Chocolate Sauce add 3 pumps of DaVinci Sugar Free White Chocolate syrup.

Praline Sauce add 2 pumps of DaVinci Sugar Free Praline Syrup and 1 pump DaVinci Sugar Free Caramel Syrup and 1/2 cup chopped pecans.

Cinnamon Dolce Sauce, add 2 pumps sugar free cinnamon syrup and 1 pump toasted marshmallow syrup.

Nutrition
White Chocolate Sauce
16 servings-2 Tablespoons
226 calories
12 g fat
20 g carbs
7 g protein(with 2 tablespoon praline sauce)

Praline Sauce
16 servings-2 Tablespoons
247 calories
14 g fat
20 g carbs
7 g protein

5 Minute Pumpkin Cake

There is nothing like pumpkin when there is a fall crispness in the air! I got the idea from Michelle (Eggface). She made the sugar free version of the 5 minute chocolate cake the other day. So I thought I would experiment! Here's my version:

Scott’s 5 Minute Sugar Free Pumpkin Cake

2 Egg, beaten
3 Tablespoons Milk (I used Hood’s Calorie Countdown)
4 Tablespoons Cinn-a-bliss2 Tablespoons Canola Oil
6 Tablespoons Rolled Oats (Grind it into a flour)
3 Tablespoons Canned Pumpkin
1 Tablespoon Splenda
1 scoop Vanilla Protein Powder
1 Teaspoon Pumpkin Pie Spice

Mix egg, milk, Cinn-a-bliss, pumpkin and oil and combine thoroughly. In a separate container, grind oatmeal into a flour type consistency. I use my magic bullet for this. Add the rest of your dry ingredients to the oatmeal and mix well. Tip dry into wet and stir till combined.

Pour into microwave safe bowls. I used 3 small ramekins, and it worked well. Microwave for 5 minutes. Top with Sugar Free Whipped Topping and drizzle with Cinn-a-bliss or Smuckers Sugar free Caramel Topping and enjoy!

Susy & Derrel's Power Pancakes

This recipe has been sitting in my edit column for way too long! I actually forgot about it. My friend Susy sent it to me, and they aredeliciouss! Thanks Susy!

Power Pancakes

1/2 cup low fat cottage cheese

4-5 egg whites

1/2 cup uncooked oatmeal

1/2 teaspoon cinnamon

2 packets of equal
Place all ingredients in a blender and blend for 1 minute.

Cook like you would pancake batter. yum yum.

298 calories
29 grams of carbs

35 grams of protein

5 grams of fat

I cook one big pancake. Of course I can't eat the whole thing, it makes 2-3 meals. I put the rest in the fridge, but I like them cold too, and I always eat them plain. Susy !

Faux-Tato Salad

Faux-Tato Salad
~ Sue, Tina & Stacy~

Ingredients

1-2 large heads cauliflower, roughly chopped
6 hard boiled egg whites, chilled and chopped
½ envelope ranch dressing/dip mix
1 ½ cups mayonnaise
½ cup sour cream
3 tbsp dijonnaise
2 tbsp non-dairy liquid creamer (Coffeemate)
1 cup diced red onion
2 celery stalks, diced
¼ cup chives, chopped
3 tbsp rice vinegar
2 tbsp dill, chopped
2 tbsp parsley, chopped
1/3 tsp salt
Paprika, optional for garnishing

Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave for 6 - 8 minutes or until cauliflower is soft. Meanwhile, in a medium bowl, mix together the ranch mix, mayo, sour cream, Dijonnaise and salt. Set aside. Once cool enough to handle, drain any excess water from the cooked cauliflower. Lightly mash just 2 cups of the cauliflower, and then place in a blender. Add creamer and puree or pulse until blended. Don't worry if it isn't completely smooth. Pour mayo mixture into the blender and mix until blended and creamy. Chop the rest of the cauliflower into small half-inch pieces. Place these cauliflower pieces in a large bowl, and add the onion, celery and vinegar. Toss and let sit for 5 minutes. Pour the blender mixture over the vegetables and mix well. Add the chopped egg whites, chives, dill and parsley, and fold them in. Chill for several hours. If you like, sprinkle with paprika just before serving. Fix the day before for an even better flavor.

Peanut Butter Fluff

Peanut Butter Fluff
~ Sue, Tina & Stacy~

Ingredients
1 cup peanut butter
1 (8 ounce) cream cheese, softened
1/3 cup Splenda
½ tsp vanilla
1 small tub sugar free cool whip, thawed

Beat together everything except cool whip until smooth and mixed well. Add cool whip and fold in until mixed together. Chill in fridge for soft dessert or scoop out and freeze for bite size treats. You can also smooth out into a pan and freeze then cut and eat.

Strawberry Dessert

Strawberry Dessert
~ Sue, Tina & Stacy~

Ingredients
1 large container of fat free vanilla yogurt
1 package strawberry sugar free jello
Strawberries, frozen or fresh

Mix dry jello into the yogurt and stir until jello is dissolved. Add fruit and serve.

15 Minute Black Bean Salad

15 minute Black Bean Salad
~ Sue, Tina & Stacy~

Ingredients
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn, thawed
8 cherry tomatoes, quartered and gently squeezed to remove seeds
½ cup minced onion
2 medium cloves garlic, pressed
½ cup diced red bell pepper
2 tbsp pumpkin seeds coarsely chopped
½ cup chopped fresh cilantro
2 tbsp extra virgin olive oil
3 tbsp fresh lemon juice
Salt and pepper to taste

Mix all ingredients together and serve. This salad will keep for several days and gets more flavorful if you let it marinate in the refrigerator for a while.

Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms
~ Sue, Tina & Stacy~

Ingredients
1 (8 ounce) package white mushrooms
1 (8 ounce) package turkey Italian sausage links, casings removed
2 tbsp olive oil
1 clove garlic, minced
2 tbsp chopped parsley
¼ cup finely grated Parmesan cheese
Kosher salt and black pepper to taste
Shredded Parmesan cheese

Preheat oven to 375 degrees. Drizzle olive oil into a 9x13 inch baking pan and add 2 tbsp water. Set aside. Wipe mushrooms with a soft cloth and carefully remove stems. Scoop out some of the flesh to make a well in each cap. Finely chop stems and set aside. Over medium heat, sauté the sausage in the olive oil until crumbly and almost browned; 3-4 minutes. Add garlic, chopped mushroom stems, and parsley. Cook for 1-2 minutes. Remove from heat; add salt and pepper to taste. Stir in Parmesan cheese. Carefully fill each mushroom cap with 1-2 tablespoons sausage mixture and place in prepared baking dish. Sprinkle with shredded Parmesan cheese. Bake for 15-20 minutes or until brown and crispy.

Broccoli Salad

Broccoli Salad
~ Sue, Tina & Stacy~

Ingredients
2 heads broccoli, chopped
1 small onion, chopped
2 cups sharp cheddar cheese, shredded
6-8 strips bacon, crumbled (we used Hormel Bacon Bits)
1 cup mayonnaise
½ cup sugar
2 tbsp red wine vinegar

Mix broccoli, onion, cheese, and bacon in a bowl. In another bowl, mix remaining ingredients to form the dressing. Add the dressing to the broccoli mixture and enjoy. Best if let set for several hours before serving.

One Happy Chicken ~ Smoked Chicken

Smoked Chicken

Ingredients

1 Whole Chicken

1 cup Emerils Seasoning

1/3 cup Splenda Brown Sugar

1 Qt Crystal Lite Apple Drink (Wal Mart Brand)

Hickory Chunks

Directions

Mix Emerils and Splenda brown sugar together. Skin 1 whole chicken and coat with Emerils/Splenda mixture. Let sit overnight for the spices to meld with the meat. Prepare smoker according to manufacturers directions and place chicken on wire rack. Every 30 minutes, spritz down chicken with apple juice. Smoke approximately 3 1/2-4 hours, or until temp reads 165 degrees.

Let chicken stand before shredding and use you favorite BBQ sauce. We use Walden Farms Sugar Free BBQ sauce.

Enjoy!

Blueberry Custard Pie

Blueberry Custard Pie

Ingredients
1 unbaked 9 inch pie shell
2 c. fresh blueberries
4 eggs
2/3 c. Splenda
1 1/3 c. Hoods calorie countdown milk
1 tsp. vanilla

Directions
Sprinkle blueberries in bottom of pie shell. Mix beaten eggs, sugar, milk and vanilla together and pour over blueberries. Bake at 400 degrees until custard tests done with a knife coming clean when stuck halfway between the rim and the middle (approximately 30 minutes).

Strawberry Custard Pie

Strawberry Custard Pie

recipe courtesy Mass Recipes

I will admit, I still love food! I try real hard though to take things in moderation. One of the recipe blogs I frequent is Columbus Foods. She does a great job of spot lighting local foods. Oh yeah, she takes awesome food porn! Anyway, her recipe called for blackberries. Just a little pricey right now, so we went with strawberries. All I can say is, "I hope it tastes as good as it looks"! I'll let you know! I did modify the recipe to make it a little more weight loss friendly!

Ingredients
1 unbaked 9 inch pie shell
2 c. fresh strawberries
4 eggs
2/3 c. splenda
1 1/3 c. Hoods calorie countdown milk
1 tsp. vanilla

Directions
Sprinkle strawberries in bottom of pie shell. Mix beaten eggs, sugar, milk and vanilla together and pour over blackberries. Bake at 400 degrees until custard tests done with a knife coming clean when stuck halfway between the rim and the middle.

Firehouse Chili ~ Wendy Warren

FIREHOUSE CHILI
~Wendy Warren~

Pictures to follow!

Ingredients
(makes enough for 10 or so firefighters/20-25 normal eaters)
2 lbs good ground chuck/round
1 large chopped onion
1 can (all cans 14 oz) diced tomatoes with chilis
2 cans diced tomatoes
1 can Margaret Holmes seasoned pinto beans
1 can kidney beans
1 can refried beans with green chilis
3 TBSP Jim Beam hot sauce
2 TBSP each of olive oil, parsley, salt, pepper, garlic powder, onion powder
4 TBSP chili powder

Directions
Brown and drain meat. Add onions, hot sauce, and all the spices to the meat and let flavors blend for 5 to 10 minutes over medium heat. Then, add all the tomatoes and beans and stir well.....be sure to get the refried beans mixed in well. Let chili simmer on low for 3 to 4 hours.

Chocolate PB2 Protein Ice Cream

Ingredients

1 Cup Hoods Calorie Countdown Milk

1 Cup Land of Lakes Fat Free Half and Half

2 Scoops Matrix Perfect Chocolate Protein

¼ Sup Splenda

2 T Torani SF Chocolate Syrups

2 Heaping T of PB2

Directions

Mix all ingredients together . I use an immersion blender, or what I affectionately call a boat motor to make the ice cream nice and airy. Make sure everything is blended well. Pour into your ice cream freezer and follow the manufacturers instruction for freezing. When ice cream is finished freezing, it will be at the soft serve stage. You can eat it then, or place in an airtight container ripen in the freezer.

Enjoy! this has got to be my favorite!

White Chocolate Protein Ice Cream

White Chocolate Protein Ice Cream

Ingredients
1 cup Hoods Calorie Countdown Milk
1 Cup Land of Lakes Fat Free Half and Half
2 scoops Lean Dessert Whipped Vanilla Protein
¼ cup Splenda
2 T Torani SF White chocolate Syrup
2 T of Jello SF White chocolate Pudding Mix
Smuckers SF Hot Fudge Sauce

Directions
Mix all ingredients together except hot fudge sauce. I use an immersion blender, or what I affectionately call a boat motor. Make sure everything is blended well. Pour into your ice cream freezer and follow the manufacturers instruction for freezing. When ice cream is finished freezing, it will be at the soft serve stage. You can eat it then, or place in an airtight container ripen in the freezer. When serving, top with a drizzle of Smuckers SF Hot Fudge Sauce.

Enjoy!

Peach Protein Ice Cream

Last week I talked about going to the Farmers Market in Nashville. Well we bought some freestone peaches that were absolutely remarkable. In other words...yum! I had eaten maybe one or two this week and noticed they were getting a little ripe. what a better way to use them, than Peach Ice Cream! Yeah!

Now we are not talking normal peach ice cream, it's all about protein around here. So we came up with a Protein Peach. It turned out really well!

Protein Peach Ice Cream

Ingredients
2 cups Hood Calorie countdown Milk
1/2 pureed peaches
1/2 cup diced peaches
1/3 cup Splenda
1 Tbsp DaVinci Sugar Free Vanilla Syrup
2 Scoops BSN Lean Dessert Whipped Vanilla Protein

Directions
In a bowl, mix together milk, Splenda, and vanilla syrup until blended well. Add pureed peaches and stir together. Mix in 2 scoops of vanilla protein using a hand mixer on high. This will make your mixture nice and frothy! Pour into your ice cream maker and follow your manufacturers directions for use. When ice cream is done, it will be like soft serve. You can eat it then, or pack in an air tight container and stick in freezer to ripen. Top with a dollop of Sugar Free Cool Whip if you would like!

Enjoy!

Here are some links to other Protein Ice Creams I have made:





Chunky Monkey Protein Ice Cream

Strawberry Caramel Protein Ice Cream

Pistachio Protein Ice Cream

Cookies & Cream Protein Ice Cream

Splenda Blend Sour Cream Pound Cake

It seems recipes have a way of spreading from one household to the next. Or in the age of the world wide web, from one blog to the next. I saw this recipe over at Lovin Life with Lea, and thought uhmmm, that sounds good. Then I found followed the link Lea had left and found the recipe over ar Recipeczar! So, we made it for church on Sunday, and added fresh strawberries. Wow, it was delicious! So, hope you enjoy!

Splenda Blend Sour Cream Pound Cake
http://www.recipezaar.com/107856

A delicious dessert, always keep a pound cake in the freezer for a begining of a delicious dessert. Toast or grill slices of pound cake and top with fresh fruit or your favorite topping or ice cream.
by Barb Gertz
1¾ hours 20 min prep
SERVES 18

Ingredients
3 cups sifted cake flour
1 1/2 cups Splenda granular
1/4 teaspoon baking soda
1 cup butter, softened
6 large eggs
1 (8 ounce) carton sour cream
2 teaspoons vanilla extract

Directions
Preheat oven to 325 degrees; GREASE and flour a 10-inch tube pan or a 12-cup BUNDT pan; set aside.

Combine flour, Splenda Sugar-Blend for baking, and soda in a large mixing bowl; cut butter into flour mixture with a fork or a pastry blended until crumbly, (this procedure may be done with a mixer at the lowest speed, cover mixing bowl with a tea towel to prevent spattering, I have a guard that fits on my mixer bowl-Kitchen Aid).

Combine eggs, sour cream, and vanilla in a small mixing bowl; add 1/4 of the egg mixture to flour mixture; beat on low speed of an electric mixer until blended; beat at medium speed for 30 seconds or until batter is smooth, stopping to scrap down sides of bowl; REPEAT PROCEDURE 3 times.

Spoon batter into prepared pan; Bake for 1 hour and 20 minutes or until a tooth pick inserted in center comes out clean, cool in pan on a wire rack 10 minutes; remove from pan, cool completly on a wire rack.

Nutritional Info
Calories 227
Total Fat 14.9g 22%
Saturated Fat 8.8g 43%
Monounsaturated Fat 4.1g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 103mg 34%
Sodium 121mg 5%
Potassium 69mg 1%
Total Carbohydrate 18.6g 6%
Dietary Fiber 0.4g 1%
Sugars 0.3g
Protein 4.5g 9%

Berry Cheesecake Pie ~ By Gidget

WOW! People are stepping up to the plate and expiermenting with foods. It's just like high school chemistry. You know, when you mix different chemicals together and sometimes you make a bomb. But other times you create a cure for the common cold!

Well, a friend of mine from Obesity Help Tennessee Forum has come up with a cure for the common cold. If not the cold, I'm sure it will be a cure for something since it looks and sounds so good! I plan on making it sometime this week. After I begged for "Food Porn", she obliged and sent a picture! So, THANKS to Gidget for this scrumptious summer time treat!

Ingredients

8 sheets phyllo dough
6 tbsp i can't believe its not butter melted
2 packages fat free cream cheese, softened
1/2 cup splenda
1 teaspoon vanilla extract
2 eggs
2 cups fresh or frozen mixed berries (I used frozen mixed raspberries, blueberries, strawberries, and blackberries
1/2 cup sugar free blackberry jam(I made myself!)
1 cup sugar free whipped cream

Directions

Place one sheet of phyllo dough in a greased 9 in pie plate brush with butter. Repeat 7 times; trim edges. Bake at 425 for 6-8 minutes until edges are golden brown. Cool on wire rack. For filling mix cream cheese, splenda, and vanilla until smooth. Add eggs, beat on low until just combined. Fold in the berries. Spoon into crust. Bake at 350 for 10 minutes, cover edges with foil to prevent overbrowning. Bake 23-27 minutes longer or until center is almost set. Cool on wire rack for 1 hour. Refrigerate until chilled. In a small mixing bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with additional berries.

Cookies and Cream Protein Ice Cream

Scott's Cookies and Cream Protien Ice Cream

1 Cup Hoods Calorie Countdown Milk
2 Scoops Vanilla Protein Powder
2 Tablespoons DaVinci French Vanilla Syrup
3 Sugar Free Oreo Cookies

Chop the Oreo cookies and set aside. Mix together milk, protein, French Vnilla syrup. I used a blender to tackle this portion of the recipe. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add the chopped Oreos. The ice cream can be eaten right away, or stored in your freezer to ripen.

Pistachio Protein Ice Cream

Shelly's Pistachio Protein Ice Cream

2 Tablespoons Sugar Free Pistachio Pudding Mix

1 Cup Hoods Calorie Countdown Milk

2 scoops Vanilla Protein Powder

1/4 cup chopped pistachios, toasted

Toast 1/4 cup of chopped pistachios for a few minutes in a dry pan. Set aside to cool. Mix together milk, protein, & pudding mix. I used a blender to tackle this portion of the recipe. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add the chopped nuts. The ice cream can be eaten right away, or stored in your freezer to ripen.

All the credit for this recipe goes to Michelle. She rocks!

Caramel Flan Cheesecake

Caramel Flan Cheesecake (Sugar Free)

Cheesecake Base:
1 pound 8 ounces cream cheese, room temperature
1 1/4 cups Splenda
1 vanilla bean, split and scraped
1 tablespoon orange zest
6 eggs
1 cup half and half

Caramel:
Smucker's Sugar Free Caramel Sauce. Pour caramel sauce into a deep dish glass pie plate. Swirl the caramel around to cover the bottom of the plate and cool in fridge..

Cheesecake Base:

Preheat the oven to 325 degrees F. In mixer fitted with a paddle attachment, on low speed work the cream cheese until smooth. Add the sugar, vanilla, and orange zest. Continue to mix for 2 minutes until smooth. Add the eggs, 1 at a time, and scrape down after each addition. On low speed slowly stream in the heavy cream. Scrape down every 30 seconds. Remove from bowl and pour out into prepared cool caramel pan.

Bake in a hot water bath for 1 hour. When finished the cake will be slightly firm to the touch. Remove from the oven and place in the refrigerator. Make sure to cool down for at least 4 hours before flipping over. The cake can be made up to 2 days in advance.

Flip over by placing a 12-inch flat plate over the top of the cake pan. Hold with a firm grip and flip cake upside down. Let the pan sit on top for a second. Lift pan off the cake and serve on its own or with berries.

This recipe has been adapted from Food Network and Wolfgang Puck

Strawberry Caramel Protein Ice Cream

Strawberry Caramel Protein Ice Cream

Ingredients
1 cup mashed Strawberries

2 Tablespoons Whipped Cream Cheese

2 Tablespoon Sugar Free DaVinci Vanilla Syrup

2 cup Hoods Calorie Countdown milk

4 scoops Vanilla Protein Powder

1/2 cup chopped Strawberries

Mix all your ingredients in blender, except for 1/2 cup strawberries. Pour into your freezer and follow manufacturers directions and wait! 5 minutes before your ice cream freezes, chop the remaining strawberries into small bite size pieces and pour into your freezer. Your ice cream will be the consistency of soft serve. You can enjoy it then, or pop into an airtight container and freeze for a couple of hours, giving it time to ripen!

Now this is Eggface's recipe, but I doubled it and I used ingredients that were in my cupboards. Now, how did this recipe change to Strawberry Caramel? Let me present the story...

Scott: RJ, would you like to try the ice cream?

RJ: Yeah papa, I would! (He takes a small bite). What flavor is this, strawberry caramel?

S: No, it's just plain strawberry.

I then take a spoon to Beth, my wife.

S: Beth would you like to try the ice cram?

B: Yeah! What flavor is this, strawberries and caramel?

S: No! why is everyone asking me this?

B: Did you use a dirty spoon, because I'm tasting caramel!

S: No, I did not!!!

10 minutes pass, and I again offer her another small sample. This time with a different spoon.

S: Well?

B: It's really good, but I'm still tasting caramel!

At this point, my mind goes into uh oh mode and I run to the kitchen! Sure enough I used DaVinci's caramel syrup instead of vanilla! So, there you have it...Strawberry Caramel Protein Ice Cream! I really have to give Michelle the credit for all this. It seems her Protein Ice Cream is taking over the world!

I do know this though...at night for a quick and easy dessert, we are having protein ice cream!

Hope you enjoy!

Chunky Monkey Protein Ice Cream

Well, I finally did it. I bought a Cuisinart Ice Cream Maker with part of my stimulus check. Thank you Uncle Sam!

I have been following Michelle's (Eggface) journey into the art of protein ice cream making. I have to share this with you though...ice cream is what got me into trouble.

My treat for the day (pre-weight loss surgery) was to buy Blue Bell ice cream and eat a half a gallon a day! Sad isn't it? Well I got to say this about Eggface's protein ice cream...yum, yum, yum!!!!

So, here is the recipe I used for my Chunky Monkey Protein Ice Cream (click here).

Chunky Monkey Protein Ice Cream

2 cups Hoods Calorie Countdown Milk

3 Scoops Vanilla Protein Powder (I used Lean Dessert Whipped Vanilla)

2 T DaVinci Sugar Free Vanilla Syrup

1 T Splenda Granulated Sugar

2 Banana

Mix all your ingredients in blender, except for 1 banana. Pour into your freezer and follow manufacturers directions and wait! 5 minutes before your ice cream freezes, chop the remaining banana into small bite size pieces and pour into your freezer. Your ice cream will be the consistency of soft serve. You can enjoy it then, or pop into an airtight container and freeze for a couple of hours. I topped mine with a little Smucker's Sugar Free Hot Fudge sauce, while RJ used Smucker's Sugar Free Caramel.

Strawberry Shortbread Cheescake

Crust

1 Package of Murray's Sugar Free Shortbread Cookies

1/4 cup SPLENDA® No Calorie Sweetener, Granulated

3 tablespoons butter, melted

Filling

3 (8 ounce) Packages Fat Free Cream Cheese

1 1/4 cups SPLENDA® No Calorie Sweetener, Granulated

4 Eggs

1 1/2 T Lime Juice

1 Pt Strawberries

1 Pinch Salt

Directions
Preheat oven to 350 degrees F. Spray a 9-inch spring form pan with nonstick cooking spray. Set aside.
Combine Murray SF Shortbread Cookies, SPLENDA® Granulated Sweetener and melted butter in a small bowl. Crush until cookies until crumbled. Press on bottom and up sides of prepared pan.
Bake 10 minutes. Remove from oven and cool on a wire rack.

Beat fat free cream cheese together at high speed with a mixer until creamy; gradually add SPLENDA® Granulated Sweetener, mixing well. Add eggs, one at a time, beating just until each one is incorporated. Slice 4 strawberries and mix in filling until blended. Add lime juice and a pinch of salt, beat until smooth. Pour into prepared crust.

Bake 50 to 60 minutes or until mixture is almost set, and slightly firm to the touch. Run a knife around edge of pan to release sides, and help prevent cracking. Cool to room temperature on a wire rack; cover and chill at least 8 hours.

Top with Strawberry glaze and remaining strawberries.