Chocolate Macadamia Nut Ice Cream 4 servings
1 cup heavy cream
1/2 cup sugar substitute
1 tsp sugar-free vanilla extract
1/8 tsp sugar-free almond extract
1 Tbsp unsweetened baking cocoa powder
2 Tbsp ricotta cheese
1/4 cup coarsely-chopped macadamia nuts
1. With an electric mixer on high, whip the cream in a bowl until frothy.
Add sugar substitute, extracts, cocoa powder and ricotta; beat on high until soft peaks form.
*Be careful not to over-whip or the cream will break down.
2. Use a spoon or spatula to fold in most of the macadamia nuts.
Save a few for garnish.
3. Divide into four servings and place in dishes and freeze for 1 hour to make mock ice cream (or refrigerate for 30 minutes if serving as a parfait layered with strawberries or blueberries, etc.)
Sprinkle with reserved macadamia nuts and serve.
*If the frozen "ice cream" is too hard to eat, take it out of the freezer for a couple of minutes before serving.
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| current weight: 249.0