I received an ice cream maker for Christmas and because summer is almost here, I am on the lookout for some healthier ice cream recipes. I found the recipe below on CookingLight.com – it combines two loves – coffee and ice cream; I’ll let you know how it turns out!
There is a lot going on right now in the fitness bloggers world so I thought I would share them and give you a chance to read some new blogs, check out some new products, enter a few contests, and learn some great fitness info!
I just found this website, it helps you make healthier choices from restaurants in your city, before you go – you have to check it out! Healthy Dining Finder
My sweat pink sister, Cait, over at The Arty Runnerchick, has designed her own T-shirt! I love her illustrations and I know you will to, so run on over and check out her blog and her t-shirts and help support the Get Chicking movement!
My sweat pink sister, Kelly, over at Leafy Not Beefy, is having 2 awesome giveaways.
Tina Steinberg ~ Unordinary Personalized Jewelry Giveaway and
The Happy Herbivore Cookbook Giveaway
I’ve got some Sweat Pink Shoelaces to giveaway to the first 12 commenters! I am proud to be a Sweat Pink Ambassador for Fit Approach. Be sure to check out the other ambassadors and read the fitness Ah-ha moments! Be sure to keep following, I’ve got 3 great giveaways starting in May!
My friend Amanda is a registered dietitian and she did a great segment on her local news on how to grocery shop….check it out! Losing It in Louisiana
Don’t forget to hop over to Fitness, Health and Happiness Friday Fitness blog hop to meet some other fitness bloggers as well!
2 cups boiling water
4 teaspoons instant coffee granules
3/4 cup sugar
1/8 teaspoon salt
1 (4-ounce) carton egg substitute
1 cup evaporated skimmed milk
1/2 cup 2% low-fat milk
Combine boiling water and coffee granules; stir well. Cover and chill.
Combine sugar, salt, and egg substitute in a bowl; beat at medium speed of a mixer 3 minutes or until sugar is dissolved. Add coffee; beat 2 minutes. Add milks; beat well.
Pour mixture into the freezer can of a 2-quart ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze for at least 1 hour.
Amount per serving: Calories: 103, Fat: 6g, Saturated fat: 4g,Monounsaturated fat: 2g, Protein: 4g, Carbohydrate: 21g, Cholesterol: 42mg, Sodium: 76mg, Calcium: 107mg
I saw this tip over at The World According to Eggface – place 1 scoop of protein powder into the recipe and make it a protein ice cream. Hmmm…..i may have to try that idea.
Don’t you just love learning new things?