I’m sure you can recall the ice cream truck driving around the neighborhood and, as a kid, running to it with a huge smile on your face in anticipation of what you were going to choose! My favorite was the Toasted Almond Good Humor bar. If you know a little about me by now, you know that I just had to recreate this to make it healthy so that I could still enjoy the flavor. So, that’s just what I did! Enjoy!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
TOASTED ALMOND ICE CREAM BALLS
3/4 cup sugar-free vanilla ice cream (with 80 calories per 1/2 cup)
3 TB vanilla protein powder
2-3 TB water
1/8 tsp. almond extract
14 almonds, toasted (approximately 2 TB crushed)
3 TB oats
How to Prepare
1. Put toasted almonds, oats, and salt into a food processor and grind for a few seconds until the mixture is fine (don’t over grind, as this will cause a nut butter to form and you won’t be able to coat the ice cream properly). Pour onto a paper plate, set aside.
2. Put the protein powder into a small bowl and add the almond extract and 2 TB of water. If mixture is not smooth and liquid (like a hot fudge consistency), add water by the tsp. until this consistency is reached.
3. Don’t take the ice cream out of the freezer until the above two steps have been completed, as you will need the ice cream to be very hard. Using an ice cream scoop (this will yield approximately ¼ cup of ice cream), scoop out an ice cream ball (if the ice cream is too hard to scoop, just heat the scoop in hot water before for a few seconds before scooping). Roll the ice cream in the protein bowl to coat and then roll in the toasted almond mixture to coat. Repeat this 2 more times.
4. Put the ice cream balls into the freezer for at least 15 minutes to set. Enjoy!
NOTE: Feel free to change it up and use whatever your favorite ice cream or protein powder flavor is!
Per ice cream ball (recipe makes 3): 100 calories, 9 grams protein, 12 grams carbohydrates (3 grams fiber), 2 grams fat
100% TASTE, 0% GUILT
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.