causticmuse
September 12th, 2007, 01:24 PM
http://maggiewang.com/photos/d/2401-1/Chocopop.jpg
One unhealthy food craving that I have not been able to quash completely has been my obsession with ice cream. I could give up all other desserts forever, but a life without frozen creamy goodness is not worth living.
I’ve tried a few different protein-based ice cream and popsicle recipes in the past, but it wasn’t until I started using Dymatize Elite whey that I succeeded in making a popsicle that wasn’t hard as a regular ice cube. So in addition to Dymatize whey’s superior mixing properties and taste with plain water, milk, and soy milk and the effectiveness of its integrated lactase enzyme formula for lactose-intolerant systems like mine, I can happily report that the stuff somehow retains a softer, fudgsicle-like consistency when frozen.
I made the following popsicle recipe this weekend and tested it on my picky husband. He loved them and said that he couldn’t tell they were mostly protein. No additional sweeteners were needed since the protein powder and pudding mix were already sweetened.
Score!
I get 8 rocket-shaped fudgesicles out of this recipe, and eat 2 of them as a snack with 1/2 oz. of nuts or by themselves if I just need a protein boost.
INGREDIENTS:
- 1 box sugar-free instant Jello Pudding mix (French vanilla or chocolate)
- 2 cups 8th Continent Light Soy Milk Original Flavor (This brand is ~ 50 cal/cup. Use of other brand or skim milk may change stats slightly.) or 2 cups skim milk
- 2 scoops Dymatize Elite protein powder (Gourmet vanilla or Rich chocolate)
- 4 T. baking cocoa powder (Optional if you are already using chocolate pudding mix AND chocolate protein powder, or if you want a non-chocolate pop)
DIRECTIONS:
Mix the ingredients together in the following order: milk, protein powder, pudding mix, and finally cocoa. Blend according to the instructions on the pudding mix box. While the mixture is still fluid but thickened, pour into popsicle forms, ice cube trays, paper or paper cups. Freeze for several hours until solid.
Makes 4 servings.
NUTRITION INFO:
Calories: 121
Carb: 11.3 g
Protein: 16 g
Fat:
2.1 g
Fiber: 1 g
One unhealthy food craving that I have not been able to quash completely has been my obsession with ice cream. I could give up all other desserts forever, but a life without frozen creamy goodness is not worth living.
I’ve tried a few different protein-based ice cream and popsicle recipes in the past, but it wasn’t until I started using Dymatize Elite whey that I succeeded in making a popsicle that wasn’t hard as a regular ice cube. So in addition to Dymatize whey’s superior mixing properties and taste with plain water, milk, and soy milk and the effectiveness of its integrated lactase enzyme formula for lactose-intolerant systems like mine, I can happily report that the stuff somehow retains a softer, fudgsicle-like consistency when frozen.
I made the following popsicle recipe this weekend and tested it on my picky husband. He loved them and said that he couldn’t tell they were mostly protein. No additional sweeteners were needed since the protein powder and pudding mix were already sweetened.
Score!
I get 8 rocket-shaped fudgesicles out of this recipe, and eat 2 of them as a snack with 1/2 oz. of nuts or by themselves if I just need a protein boost.
INGREDIENTS:
- 1 box sugar-free instant Jello Pudding mix (French vanilla or chocolate)
- 2 cups 8th Continent Light Soy Milk Original Flavor (This brand is ~ 50 cal/cup. Use of other brand or skim milk may change stats slightly.) or 2 cups skim milk
- 2 scoops Dymatize Elite protein powder (Gourmet vanilla or Rich chocolate)
- 4 T. baking cocoa powder (Optional if you are already using chocolate pudding mix AND chocolate protein powder, or if you want a non-chocolate pop)
DIRECTIONS:
Mix the ingredients together in the following order: milk, protein powder, pudding mix, and finally cocoa. Blend according to the instructions on the pudding mix box. While the mixture is still fluid but thickened, pour into popsicle forms, ice cube trays, paper or paper cups. Freeze for several hours until solid.
Makes 4 servings.
NUTRITION INFO:
Calories: 121
Carb: 11.3 g
Protein: 16 g
Fat:
2.1 g
Fiber: 1 g