Prep & Cooking Time: 10 mins (plus freezing time)
Calories 195.7, Protein 28.1g, Carbs 12.5g (sugar 5.6g), Fibre 1.7g, Fat 3.7g (saturated 1.2g)
- 2 cups mashed, dry-roasted pumpkin.
- 1 cup low fat, fresh ricotta cheese
- 2 tbls low fat natural yoghurt
- 4 scoops vanilla protein powder
- 2 tbls flaxmeal
- 1 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp allspice
Step 1: In a large bowl, combine pumpkin, ricotta and half of the spice mix. Mash together well.
Step 2: Spoon pumpkin mixture into a shallow container and allow to freeze solid (four hours minimum or preferably overnight).
Step 3: Remove from freezer about 15 minutes prior to serving to allow to soften slightly (or zap in the microwave for 30 to 60 seconds).
Step 4: Break up into pieces and place in a food processor. Pulse blend to rough up the frozen mixture.
Step 5: Next, add yoghurt and protein powder and continue to blend.
Step 6: Depending on your preference, you can serve immediately as a soft serve ice cream or refreeze for 15 minutes for a more solid ice cream.
Step 7: To complete the meal, top each serve with flaxmeal.