Fw: protein shake as dessert

[Guest guest]

Oops. I sent my reply to the Protein board instead of the Graduate board.

Sorry.

Chrissie

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Sounds good, but I would divide the recipe4 to make only one serving at a time.

Otherwise the part you are saving for future servings is starting to breakdown

and grow bacteria within a short period of time.

Chrissie

shihtzumom@...

http://users.snip.net/~shihtzumom

My WLS Journey:

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protein shake as dessert

Have tried turning my shake into " ice cream " but it freezes way too hard to

be enjoyable that way. Here's an alternative I found I like a whole lot, and

it

serves as a treat rather than something I gotta do to stay healthy:

Add one cup boiling water to one packet of your favorite flavor of sugar-free

jello and stir until jello is completely dissolved. Add 1/2 cup cold water

and stir well. (At this point, you can add other ingredients if you like; I

put

in 1/4 tsp ground cinnamon and 3 TBS ground flaxseed meal). Allow to cool to

room temperature, then add 3 scoops protein shake mix and half of an 8-oz tub

of sugar-free cool whip (it can be low-fat or no-fat as well if you like) and

mix well. Consistency will be a little thick. Divide into 3 portions and

refrigerate till you're ready to eat. (Those little deli containers that

usually

hold a half pound of deli stuff are an ideal size).

If you hate to " make things " like I do, make a double recipe; it'll last

twice as long.

My pro shake is Labrada's Pro-V 60 (chocolate) and it goes good with

raspberry, cherry, strawberry, orange, etc jello. I generally use only 6 oz of

water

to a scoop of mix when I'm doing them " straight. " The above recipe gives a

little more liquid per scoop but it tastes really good. DOES NOT TASTE LIKE

JELLO

!! Each 1/3 recipe gives me 30g protein. You could adjust if necessary to fit

your particular brand.

Variations I intend to try but that I'm pretty sure will taste great:

Add 4 oz cream cheese before the boiling water; mix with an eggbeater

Add a small amount of crushed drained (canned) pineapple at room temp

(goes good with the cream cheese as well)

Add both the above, change the jello to lime and the shake to vanilla

(this last is closest to the lime-cream cheese jello mold recipe that's famous

in my family (TASTES EVEN LESS LIKE JELLO) and that gave me the idea to begin

with).

Carol A

[Guest guest]

In a message dated 11/10/2003 3:16:14 PM Central Standard Time,

shihtzumom@... writes:

> Sounds good, but I would divide the recipe4 to make only one serving at a

> time. Otherwise the part you are saving for future servings is starting to

> breakdown and grow bacteria within a short period of time

---------------------------------------------

Oh, yeah. I forgot about that breakdown part. Thanx for reminding me.

Carol A