Weight Watcher Recipes
Let's get a new thread with Weight Watcher recipes only. Be sure to list points/and or calories so we can all keep track. I'll start off with this one. Baked Coconut Shrimp 1 1/2 pounds Shrimp -...
Forum Discussion
Girl Scout Thin Mint Ice Cream
(not sugar free, but practically fat free, a nice occasional treat)
3 eggs
2 cups skim milk
1 can fat free swetened condensed milk
1 cup fat free sugar free yogurt
1/2 pkg SF instant vanilla pudding
1 Tbsp vanilla
1 Tsp mint extract
about 8 to 10 thin mint cookies, or store brand chocolate mint cookies, chopped/crushed
Optional- 1 Tbsp vodka or mint liquer
Make a custard with the three eggs and 2 cups milk
Blend the eggs in a blender, heat the milk in microwave for two minutes. Pour the hot (but not boiled) milk intot he blender while it's running, to temper the eggs.
Transfer to a micro safe bowl and microwave at half power at 2 minute increments, stirring with a wire whisk freuently, until it thickens like custard.
Add extracts and chill in frig.
This can be done the day before, or 8 hours or so before. It needs to get really cold The condensed milk should be stored in the refrig too to make sure it's cold.
Combine the custard, the pudding, the yogurt, and condensed milk and process according to your ice cream maker instructions When nearly done, add cookies.
Add liquer, which helps prevent the ice cream (ice milk) from freezing like a brick.
Place in a freezer container and let ripen (harden)
May have to nuke a few sec to get it scoopable.
I like this because it has added protein from the eggs to help level out the sugar (glycemic index)
(not sugar free, but practically fat free, a nice occasional treat)
3 eggs
2 cups skim milk
1 can fat free swetened condensed milk
1 cup fat free sugar free yogurt
1/2 pkg SF instant vanilla pudding
1 Tbsp vanilla
1 Tsp mint extract
about 8 to 10 thin mint cookies, or store brand chocolate mint cookies, chopped/crushed
Optional- 1 Tbsp vodka or mint liquer
Make a custard with the three eggs and 2 cups milk
Blend the eggs in a blender, heat the milk in microwave for two minutes. Pour the hot (but not boiled) milk intot he blender while it's running, to temper the eggs.
Transfer to a micro safe bowl and microwave at half power at 2 minute increments, stirring with a wire whisk freuently, until it thickens like custard.
Add extracts and chill in frig.
This can be done the day before, or 8 hours or so before. It needs to get really cold The condensed milk should be stored in the refrig too to make sure it's cold.
Combine the custard, the pudding, the yogurt, and condensed milk and process according to your ice cream maker instructions When nearly done, add cookies.
Add liquer, which helps prevent the ice cream (ice milk) from freezing like a brick.
Place in a freezer container and let ripen (harden)
May have to nuke a few sec to get it scoopable.
I like this because it has added protein from the eggs to help level out the sugar (glycemic index)
