Ooooooh yeah. I had breakfast this morning...
I made a batch of silver dollar Lemon "Ricottage" Cheese Pancakes added a mini scoop of Pineapple Coconut Cheesecake Protein Ice Cream and voila Tropical Ice Cream Sandwiches.
Shelly's Lemon Ricottage Cheese Pancakes
1/4 cup Ricotta Cheese
1/4 cup Cottage Cheese (I used pre-mixed Pineapple Cottage Cheese)
3 Tablespoons Whole Wheat Flour (I use Arrowhead Mills Multigrain Pancake Mix)
1 Tablespoon Sugar Free Jello brand Lemon Pudding Mix, dry
Whiz ingredients in mini food processor. Spray pan with non-stick spray. Cook on low till golden, flip. Cook till done. Makes 4 small pancakes or 8 silver dollar size.
Shelly's Pineapple Coconut Cheesecake Protein Ice Cream
1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
2 Tablespoons Whipped Cream Cheese
2 Tablespoons Sugar Free Torani Syrup (I used SF Coconut)
1/4 cup Crushed Pineapple, drained
2 Tablespoons Unsweetened Coconut, toasted
Mix cream cheese and syrup together. Mix together milk, protein & pineapple. Add cream cheese mixture. 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 coconut. 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.
OMG! Yum. What a way to start the day!