Tuesday, May 26, 2009

Oh Boy It's Better than Ice Cream

Made this the last couple of weekends and am so happy, not only is it super low calorie, but filling and delicious.
Not a Smoothie Smoothie
You can use a variety of frozen fruits but I love a base of Frozen Mango because it makes this as smooth as real ice cream. Use only unsweetened ingredients. No Sugar!
Here is the basic recipe you can add anything to:

1 cup frozen mango chunks - 80calories
1/2 cup yogurt or kefir -plain of flavored. 70 Calories (Use Soy based for milk free)
1/2 frozen banana 50 Calories
favorite sweetener.
almost 2 Servings
1 cup 100 Calories

Put it all into your blender or processor and let it go for as long as it takes to turn into ice cream. You have to eat it right away, it doesn't freeze like ice cream.

This weekend I am going to add some strawberries that I froze. This is a great way to use up that last bit of fruit that you don't feel like eating, just toss it in the freezer. Make sure to peel your banana ( hahah sounds funny) and cut into small chunks before freezing.

I can't wait to try:
~pineapple - orange.
~blueberry - raspberry
~Plain Banana with Yogurt and tsp. Peanut Butter mmmm
~Oh the combos are endless
Don't forget to weigh and measure and count the Calories.
Yes its a pita, but, you can eat and enjoy when you know what you are doing.

Thursday, May 7, 2009

EASY, Thick & Creamy Asparagus Soup, LOW LOW Calorie

Use a Soup Pot and you'll need a hand blender.

~Huge bunch of fresh fat Asparagus, about 24 (or reduce following recipe accordingly)
~6 garlic cloves (peeled lol)
~4 chicken flavored bouillon cubes ( I use McCormicks Vegan chicken cubes)
~10 cups water
~ 1/2 cup 2% milk or rice milk.
~ 2 tbsp RICE flour, or 1 Tbsp cornstarch
~ 1 or 2 tsp sweetener to taste.
~ pepper and might not need salt

Boil 10 cups of water, add roughly-chopped garlic and bouillon cubes, keep at low rolling boil.
Thoroughly wash asparagus and trim and discard rough woody ends.
Chop up stems to about 3 inches to the tips and add to the boiling water when the garlic has softened a bit.
When the ends are soft add the remaining tips and let come to a boil then simmer till the asparagus are all soft but still hold their shape (not mush). Probably about 10 minutes.

OK, I recommend putting the pot in the sink to use your hand held blender and let it whirl till its all creamy and pureed. Taste it, add pepper and some sweetener. If it is thick enough you may not want to add any flour or cornstarch, but DO add the milk.

If you want the soup slightly thicker, add the rice flour or cornstarch to the cold milk and mix thoroughly to avoid lumps, then add to the hot soup using your hand held blender.

Put back on stove to let thicken.
I hope you enjoy this really low calorie, rich, tasty soup.
I am sure that a giant bowl of this soup isn't even 100Calories. There is no fat except for the milk, Asparagus are only 40 calories/cup. The bouillon cubes are also low low cal.