"We're all pretty bizarre. Some of us are just better at hiding it, that's all." ~Andrew in The Breakfast Club
So true.
I was very happy Sandra Bullock won. I enjoyed "The Blindside" I'm into light, fluffy, happy endings. I never go to movies with sad endings. I want to escape reality and be entertained. Heck if I want reality I'll stay home and read my diary ;) I loved Sandra Bullock's acceptance speech. Her speech at the Golden Globes was great too when she said... "To my husband (Jesse James), my work got better when I met you because I never knew what it was like to have someone who had my back," Awww. That's my problem I have never been with anyone I believed had my back. Oh and big time Oscar fail leaving Farrah Fawcett (Bea Arthur too) off the In Memoriam montage.
I switched over at 8 PM to my favorite show "The Amazing Race" love the cowboys and I loved this dessert...
Shelly's Mint Chocolate Chip Protein Ice Cream Cakelettes
1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
2 Tablespoons Sugar Free Torani Peppermint Syrup
1/8 teaspoon Green Food Coloring
2 - 3 Sugar Free Andes or Peppermint Patties, chopped (30 cals a piece) or SF Chocolate, chunked.
Mix together milk, protein, syrup (or you could use 1/8 tsp Peppermint Extract but be careful a little goes a long way) and food coloring. 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. 5 minutes before done add the chopped chocolate. You can eat it right away it is soft serve-ish (use it at this stage for Protein Ice Cream Cakelette making) if you want scoops put it in the freezer to set for an hour. After that hour it will be hard (like rock hard - this is do to the lack of fat content) just nuke it 25 seconds to bring it back to scoops.
To assemble the ice cream cakelettes:
Crush 2-3 Sugar Free Cookies (for each cakelette) with a teaspoon of SF Peppermint Torani Syrup. Press into silicone muffin pan.
Spoon protein ice cream onto cookie base.
Cover with plastic wrap and freeze for a few hours.
Pop ice cream cakelettes out and serve. I topped mine with a squirt of SF Land o Lakes whipped cream.
I used these cookies and SF Vanilla Torani Syrup for the base. You can of course use any SF Cookies and Protein Ice Cream combo. Here are some other Eggface Protein Ice Cream flavors.
