My dinner last night...
Shelly's Meatball & Pepperoni Tortilla Pizza - Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with Marinara, a sliced Turkey Meatball (I use Foster Farms Turkey Meatballs nuked about a minute & 1/2 first), Pepperoni, Fresh Mozzarella Cheese, a sprinkle of Parmesan and Italian Seasoning.
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Mmmm and this was dessert during Glee...
You need:
Stainless Food Ring
Protein Ice Cream
Sugar Free Cookies (I used these)
Sugar Free Torani Syrup
Amounts will vary based on how big a cake you make.
Crush Sugar Free Cookies (I used Sugar Free Oatmeal ones) and add enough SF Syrup (I used SF Vanilla) to make it clump. I needed about 8 cookies and 1 Tablespoon of Syrup. Place food ring on a plate. Fill base with cookie mixture and press to cover bottom (about 1/2 to 1 inch high) Protein bars would work for the base too.
Fill with Cinnamon Protein Ice Cream you get right out of the ice cream machine (soft serve stage)
Shelly's Cinnamon Protein Ice Cream
1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Vanilla Protein Powder
1 Tablespoon Sugar Free Vanilla Torani Syrup (on sale now)
1/2 teaspoon Cinnamon
Mix together milk, protein, cinnamon and syrup. I used this gadget to mix it up. It makes it airy and lump free. If you don't have one just toss it in a blender on super high. You want it fluffy almost double in size. Pour into ice cream maker. Follow your machine's instructions for freezing. You can eat it right away it is soft serve-ish (this is the stage you use for Ice Cream Cake making) for scoop-able put it in the freezer to set for an hour. After 2 hours or so you will need to nuke for 25 sec or so to bring back to scoops. If you double the batch of this or any of my Ice Cream recipes double everything but the protein powder... only so much we absorb per sitting so they say.
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