Made this on Friday and enjoyed it over the weekend
- 1 cup of ricotta (8 carbs)
- 4 tbs egg beaters (< 2 carbs)
- pinch of xanthan gum
- 4 tsp vanilla (2 carbs)
- sweetener to taste (I used 20 drops of EZ-Sweetz)
- Blend all ingredients well, I used an immersion blender.
- Portion it out how you want to and store.
I portioned it out to 2 containers for 2 big servings or 4 small servings depending on my level of control.
If you store it in the freezer for about 3 to 4 hours, you get ice cream (supposedly, I have yet to confirm this). I left it in the freezer over night and it just froze. When I tried to eat it it was nasty, it started to defrost and looked like cottage cheese. Bleh! I did check it after about an hour and the edges were ice cream like so this definitely has potential to be ice cream. Also, vodka Vodka should keep it from totally freezing. More experiments are definitely needed.
Store it in the fridge for a minimal of 4 hours and you get a nice thick pudding I left mine over night and ate half on Saturday and half on Sunday.
This makes 2 big servings (5.75 net carbs each) … or 3 nice servings (3.83 net carbs each)… or 4 small servings (2.88 net carbs each).