dizneegirl
Loves the Mouse
- Joined
- Aug 19, 1999
- Messages
- 1,943
DG's Frosty
3/8 cup heavy cream
3/8 cup half and half
1/8 cup SF chocolate syrup
1/4 cup Egg Beaters
1/2 teaspoon vanilla extract
2 packets Splenda
Mix all ingredients together, and pour into freezer mug. Cover mug. Stir every 15-30 minutes (depending on mug, freezer, etc.) until desired consistency. Then, eat it straight out of the mug... Yum!
Approx. 7 grams of carbs for the whole thing. It's rich though, so you can easily split it into 2 servings.
Notes: I got hungry for ice cream, but didn't have an ice cream maker (and no SF stuff in our grocery stores, either!) So I played around and came up with this... it's good, and you don't need any special equipment to make it (though you do need a couple of hours to stir & freeze). It's not quite ice cream, more of a Frosty or frozen hot chocolate from Dairy Queen. I used Atkins' Sugar Free Chocolate Syrup, and I think it caused little ice crystals, but with the flavor, I really didn't mind the texture!
Use Egg Beaters or equivalent (use 1 serving), since you're not going to cook this before you freeze it... they're pasteurized - better than a raw egg (though, if you'd rather use a raw egg, you can).
Get one of the freezer mugs you find at Walmart, etc... the ones with the liquid in it.
I covered the mug with an old margarine lid. Covering it is important (it wasn't freezing up without it)... and I don't know if Saran Wrap would be enough.
You may be able to cut down on the Splenda, this is just what I used. It makes a VERY sweet mix, but isn't excessively sweet once it freezes.
3/8 cup heavy cream
3/8 cup half and half
1/8 cup SF chocolate syrup
1/4 cup Egg Beaters
1/2 teaspoon vanilla extract
2 packets Splenda
Mix all ingredients together, and pour into freezer mug. Cover mug. Stir every 15-30 minutes (depending on mug, freezer, etc.) until desired consistency. Then, eat it straight out of the mug... Yum!
Approx. 7 grams of carbs for the whole thing. It's rich though, so you can easily split it into 2 servings.
Notes: I got hungry for ice cream, but didn't have an ice cream maker (and no SF stuff in our grocery stores, either!) So I played around and came up with this... it's good, and you don't need any special equipment to make it (though you do need a couple of hours to stir & freeze). It's not quite ice cream, more of a Frosty or frozen hot chocolate from Dairy Queen. I used Atkins' Sugar Free Chocolate Syrup, and I think it caused little ice crystals, but with the flavor, I really didn't mind the texture!
Use Egg Beaters or equivalent (use 1 serving), since you're not going to cook this before you freeze it... they're pasteurized - better than a raw egg (though, if you'd rather use a raw egg, you can).
Get one of the freezer mugs you find at Walmart, etc... the ones with the liquid in it.
I covered the mug with an old margarine lid. Covering it is important (it wasn't freezing up without it)... and I don't know if Saran Wrap would be enough.
You may be able to cut down on the Splenda, this is just what I used. It makes a VERY sweet mix, but isn't excessively sweet once it freezes.
