Posts Tagged ‘ricotta cheese’

Low Carb Low Fat Ice Cream (with a secret ingredient, shh!)

Every once in awhile I think I have an original, particularly ground-breaking idea. 99% of the time, that isn’t the case. This is one of those ideas that gave me false hope. Oh well, it was fun feeling creative until some googling showed me this link to Jessica Su’s cottage cheese ice cream at her Su Good Sweets blog (WARNING: NOT low carb). Do I get points for making it sugar-free and all natural?

This one goes out to the body builders, PSMFers, and those with gall bladder issues (love you, Mom!). Fool your friends with this creamy, delicious frozen treat that’s low cal, low sugar, and guilt-free. It doesn’t taste like cottage cheese, honest! My faithful testers weren’t able to detect anything except lemony goodness, although one of them made a face after I revealed the secret ingredient. You don’t have to portion control here, since a 1/2 cup serving has 90 tiny calories and 5 grams of carbs! It’s basically the most delicious way ever to get in a whopping 18 grams of protein and 15% of your RDA of calcium (I’m looking at you, vegetarians!) Yes, you can have ice cream while losing weight and eating for optimal health.

Be sure to look for a cottage cheese without scary additives. Gum thickeners are pretty natural, but the phrase “artificial flavors” is probably a bad sign. Use full-fat or low fat cottage cheese if you’re not watching your calories. I like Organic Valley products–no hormones! If organic cottage cheese doesn’t fit into your budget, Friendship 1% blends up nice and creamy with no strange additives. If all else fails, compare labels and pick the one with the lowest sodium content–the saltiness is noticeable, especially with the lemon flavor. You don’t have to fear dietary salt, but some people are more sensitive to the taste than I am. Did you know it’s actually more dangerous to eat a low sodium diet than it is to just eat how your tastebuds tell you to?

Bust out your old ice cream maker (or find a nifty automatic model on Craig’s List like I did) and get ready to be amazed. Even if you are enjoying your low carb cream n’ egg yolk based ice cream, give cottage cheese ice cream a fair chance. The protein is very satisfying, so it’s a wee bit easier to portion control than the best ice cream recipe in the world by my man, Alton Brown (low carb tweaks coming soon!).

Protein Packed Low Carb Ice Cream

Makes two servings

Ingredients:

Lemon Variation:
1 cup of cottage cheese or ricotta cheese (recommended: Friendship No-Salt Cottage Cheese)
2 tablespoons lemon juice
1/2 teaspoon lemon extract
4 tablespoons sugar-free sweetener–
For ALL NATURAL sugar-free sweetening, use both of the following:
-3 tablespoons erythritol
-1/4 teaspoon Trader Joe’s pure stevia extract


Chocolate Almond Variation:

1 cup of cottage cheese or ricotta cheese (recommended: Friendship No-Salt Cottage Cheese)
1/2 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
2 tablespoons cocoa powder
1/4 cup liquid egg whites or lite coconut milk
4 tablespoons of sweetener–
For ALL NATURAL sugar-free sweetening, use both of the following:
-3 tablespoons erythritol
-1/4 teaspoon Trader Joe’s pure stevia extract

Optional:
1 Tablespoon glycerin (to keep ice cream soft)

Preparation:
Combine ingredients in a blender or magic bullet. Puree until smooth and free of lumps, scraping down the food processor a few times. Freeze according to your ice cream manufacturer’s directions. Store in a tupperware container in your freezer and consume immediately, or within two hours of making your ice cream. It turns into an icy rock beyond that point (unless you add a tablespoon of vodka to the mix). You can always pop the container in the microwave for a few seconds to defrost.

This is all that was left of the chocolate almond!

Healthy Ice Cream Bars, Take Two!

After much tweaking and experimentation, here’s a vanilla version of my Easy Ice Cream Bars. The texture isn’t as smooth as it is with the peanut butter, so you should let ’em sit out for a moment before taking a bite. The yogurt brings a pleasant tang to the party.

Let’s take a moment to talk about the miraculous calorie-free naturally occurring sweetener: Erythritol! Erythritol is totally safe and has no aftertaste or unpleasant side effects like the other sugar alcohols. It has 70% of the sweetening power of sugar, with many of the properties that sugar imparts in baking (structure, mouthfeel, etc.) The one caveat: the “cooling” effect you can taste when erythritol re-crystallizes. It’s the weirdest sensation. You have to figure out a way to make the majority of erythritol present in the recipe stay dissolved so you can avoid that effect. I’m still tinkering around with it in recipes, but it’s slow-going because erythritol is precious stuff and I’m on a student budget. Z-sweet is the brand available locally. You pay a premium for buying it in stores, but it is worth the cost if you’re looking for a product not produced with genetically modified corn. I’ve been ordering 5 lb bags of erythritol online lately because I go through it so quickly. The best price I’ve found for it is at iherb.com, and online supplement retailer. No, erythritol is not something that cavemen would’ve consumed while foraging for food, but it does not wreak havoc on your body like sugar does. My justification for using it is that it was impossible to consume concentrated amounts of any form of sugar while living off the land, making erythritol the more “natural” way of eating than using, say, honey or maple syrup. We were not able to eat any refined sweeteners or copious amounts of fruit on a regular basis before the advent of agriculture, so it makes sense that our bodies are not designed to handle the 300+ carb per day diet that is standard now. Did you know that bears are the only animal in the wild showing signs of tooth decay?

The one I chomped into (shown on the left, obviously) is filled with a layer of mooshed up Sugar-Free Brownies. Yum! 

Easy Ice Cream Bars (Vanilla version)

Makes 6 small rounds

Ingredients:

Filling:
2 oz heavy cream, preferably organic
2 oz cream cheese
3 Tablespoons of ricotta cheese or strained greek-style yogurt
2 Tablespoons of erythritol (or 1.5 Tablespoons xylitol)
A pinch of pure stevia extract

1/4 teaspoon pure vanilla extract

Chocolate Coating:
1 Tablespoon unrefined coconut oil
2 squares Lindt extra dark 85% chocolate bar (or Ghirardelli 86% chocolate bar)
A pinch of pure stevia extract
Chopped nuts (optional)

Peanut Butter Coating:

4 teaspoons creamy peanut butter
2 teaspoons unrefined coconut oil or non-hydrogenated shortening
A pinch of pure stevia extract

Preparation:

Beat heavy cream with a mixer until it forms stiff peaks. Do not over beat or it will get clumpy, and turn to butter! Set whipped cream aside. Measure out granular erythritol or xylitol and powder in a coffee grinder or blender. Beat cream cheese, yogurt, erythritol, sweetener, and vanilla extract until the mixture is smooth and clump free. Test for sweetness. It should be a bit sweeter than you want the finished product. Using a spatula, fold cream cheese into the whipped cream until well combined. Shape ice cream rounds on a pan lined with parchment or waxed paper. Freeze for 1 hour or until firm.

Melt coating ingredients in the microwave in 10 second intervals, until liquified. Stir until smooth and add sweetener, to taste. Remove rounds from freezer and dip into coatings, or top with a layer of mushed up brownie/cookie dough/etc before dipping. You may need to set the round on the paper and spoon the coating over bare spots. Sprinkle bars with nuts immediately after dipping in the coating, if desired. Chill for another few minutes until the coating hardens.

So stuffed from all of this experimenting in the kitchen! Goodness, healthy eating is so trying. I’ve gotta go dump these off on my friends asap. For some reason, I don’t think they’ll mind.