Monday, December 7, 2015

Skinny Pumpkin Ice Cream

Skinny Pumpkin Ice Cream
Makes 12 servings
8 frozen medium bananas
2 cup pure pumpkin puree
2.3 cup sugar-free maple syrup
3 teaspoons pumpkin spice
2 tablespoons brown sugar
20 pieces Hoody's - Deep South Praline Pecans
1. Blend all ingredients in blender until smooth
2. Transfer ice cream to a freezer-safe container and freeze overnight
Still working on perfecting this dish.  We tasted at fake thanksgiving 2015.
March 2016: Added the last two ingredients to the frozen batter.  Still not quite great.

May 2016: Added whipped cream, brown sugar and topped with a little brown sugar and walnuts and it tasted better...
Adapted from third recipe on this Nutrisystem webpage:

MyFitnessPal Nutrition Facts:
Nutrition Facts
Servings 12.0
Amount Per Serving
calories 128
% Daily Value *
Total Fat 1 g2 %
Saturated Fat 0 g1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 95 mg4 %
Potassium 300 mg9 %
Total Carbohydrate 32 g11 %
Dietary Fiber 3 g13 %
Sugars 18 g
Protein 1 g3 %
Vitamin A34 %
Vitamin C15 %
Calcium1 %
Iron5 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

No comments:

Post a Comment