I always make sure I get my protein in even on "grouchy pouch" days or triple digit weather. I like having hair too much ;) Yesterday I made a huge double batch of Lemon Meringue Pie Protein Ice Cream and turned half of it into an Ice Cream Cake. I think it came out pretty cute. It tasted great. I also made a healthier version of a potluck classic, Hot Chicken Salad. It was soooo good.
Shelly's Lemon Meringue Protein Ice Cream CakeYou need:
Stainless Food Ring
Protein Ice Cream
Sugar Free Cookies or Crumbled Protein Bar
Sugar Free Torani Syrup (any flavor will do)
Optional toppings
Amounts will vary based on how big a cake you make.
Crush Sugar Free Cookies and add enough SF Syrup 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.) My protein fudge would work great for the base too.
Fill with Protein Ice Cream you get right out of the machine (soft serve stage) Cover with plastic wrap and freeze till hard.
Unmold. I used a warm (nuked 20 seconds) damp dish towel to warm sides and the ring just lifts off.
Decorate if desired. I used Grated Fresh Lemon Zest and SF Whipped Cream. Other options: Sugar Free Hot Fudge Sauce, Nuts, Fresh or Frozen Fruit, Crushed SF Candy.
My cake makes 4 big wedges. Great for a post-op birthday celebration.The Protein Ice Cream flavor I used...
Shelly's Lemon Meringue Pie Protein Ice Cream
1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
1 Tablespoon Sugar Free Jello Instant Lemon Pudding Powder, dry
a few drops of Lemon Extract (careful a little goes a long way)
4-6 Sugar Free Lemon Cookies, broken in pieces (skip if making cake)
Optional: a little fresh Lemon Zest
Mix together milk, protein, pudding mix, extract and optional zest. I used this gadget to mix it up. It makes it airy and lump free. If you don't have one just blend it on super high (you want it fluffy) Pour into ice cream maker. Follow your machine's instructions for freezing. 1 minute before done add the crumbled cookies (the faux pie crust) I skip this if I'm making a protein cake and use the cookies for the cake base instead. You can eat it right away it is soft serve-ish (use it at this stage for Protein Ice Cream Cake 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.More Eggface Protein Ice Cream flavors
Protein Ice Cream 101 Tips
Here's that super yummy, high protein Hot Chicken Salad Casserole I made last night for dinner. The original potluck classic is usually topped with crushed potato chips and loaded with mayo and cheese. My version slims it down but maintains the yum factor. 'Cause that's how I casserole...
Shelly's Healthier Hot Chicken Salad Casserole2 cups Cooked Chicken, cubed (leftover rotisserie is great)
3 Green Onions, diced
2 stalks Celery, sliced
1 (6 oz.) can sliced Water Chestnuts, drained
3 1/2 oz. Fage Greek Yogurt (half a small container)
1 Tablespoon Mayonnaise
1/4 cup Shredded Italian Blend Cheese (one of those 6 cheese blends with Mozzarella, Fontina, etc.)
1/2 teaspoon Kosher Salt
1/2 teaspoon Oregano
a few twists of Black Pepper
Topping:
1/4 cup Durkee Onions (the Green Bean casserole kind)
1 Tablespoon Parmesan
Blend yogurt, mayo, cheese and seasonings together till well combined. Pour over other ingredients and mix till well combined.
Pour into a Pyrex casserole dish. Crush topping ingredients together and sprinkle on top. Bake at 350 for 25 minutes till golden. Would be great served with a steamed veggie, sauteed spinach, or a green salad. I ate it as is. Here's to a great week of healthy choices! Be conscious of everything you do to this body ❤ It is the only one we have and it is only on loan.
