A Muffin For Every Meal

Look ya’ll, I’m sorry, but this is not a muffin.  It is pumpkin ice cream.  And it is damn good.

• 1 1/2 cup pumpkin puree
• 3 scoops vanilla protein
• 1 whole organic egg (reduce chance of salmonella)
• 1 1/4 cup of pasteurized egg product/white
• 1 Tbsp xanthan gum
• 1 crushed up Beano (Xanthan gum gives gas =p)
• 1/2 packet Knox Gelatin
• 1 cup of milk/soymilk/reduced calorie milk
• 1/2 cup greek yogurt (optional)
• 3 packets Splenda/Truvia

1. Boil the milk/soymilk/whatever mixture.  Stir while heating to avoid scorching.  Add the gelatin and let dissolve.
2. Add all other ingredients to a blender and mix for 2 minutes.
3. Eventually add the milk mixture when the gelatin is dissolved.
4. Put all ingredients in an ice cream maker…If you don’t have one, then you can’t do this, so you might have some texture problems.
5. Toss into freezer after finishing for a firmer texture.  Bear in mind that my recipes are not perfect, so you may have to put the ice cream in the microwave to avoid eating pumpkin flavoured rocks.
6. It still tastes darn amazing.

This entry was posted on Sunday, September 6th, 2009 at 5:50 pm and is filed under Nutrition. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.