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).