Ricotta Protein Powder Ice Cream With Lemon Recipes

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THE BEST PROTEIN ICE CREAM EVER FOR AN EASY HIGH PROTEIN DESSERT



The Best Protein Ice Cream Ever for an Easy High Protein Dessert image

Provided by Evelyn - HealthySubstitute.com

Time 5m

Yield 9

Number Of Ingredients 5

1/3 cup vanilla protein powder
2 cups plain Greek yogurt
1/3 cup unsweetened almond milk
¼ cup honey
1 tsp vanilla extract

Steps:

  • Place all the ingredients in a food processor or high speed blender and process to combine.
  • Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
  • Serve immediately.
  • If a firmer consistency is desired, transfer to an airtight container and freeze for 1-2 hours.

Nutrition Facts : ServingSize 1, Calories 137, Sugar 10.4 g, Fat 3.4 g, Carbohydrate 14 g, Protein 13.2 g

RICOTTA-PROTEIN POWDER ICE-CREAM WITH LEMON



Ricotta-Protein Powder Ice-Cream With Lemon image

Make and share this Ricotta-Protein Powder Ice-Cream With Lemon recipe from Food.com.

Provided by See M.

Categories     Frozen Desserts

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

300 -350 g ricotta cheese or 300 -350 g Greek yogurt
30 ml protein powder, vanilla flavored
1 lemons or 1 lime
artificial sweetener

Steps:

  • `You will need lemons zest and juice.
  • Mix them with rest of the ingrediens. In a blender.
  • Freeze. Done.

Nutrition Facts : Calories 134.7, Fat 9.8, SaturatedFat 6.2, Cholesterol 38.2, Sodium 63.3, Carbohydrate 3.6, Fiber 0.4, Sugar 0.6, Protein 8.6

LEMON-RICOTTA PANCAKES



Lemon-Ricotta Pancakes image

If these pancakes were any lighter, they would float off the plate--and I didn't even separate the eggs and whip the whites. Also, I used water instead of milk--and I liked them better that way. I like to serve these with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 31m

Yield 2

Number Of Ingredients 12

¾ cup cold water or milk
½ teaspoon baking soda
½ cup ricotta cheese
1 tablespoon grated lemon zest (just the yellow part of the skin)
1 tablespoon vegetable oil
1 tablespoon white sugar
1 large egg
⅛ teaspoon vanilla extract
2 tablespoons melted butter
1 tablespoon lemon juice
1 cup self-rising flour
2 tablespoons self-rising flour

Steps:

  • Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
  • Let batter sit at room temperature about 15 minutes.
  • Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.

Nutrition Facts : Calories 553.8 calories, Carbohydrate 62.8 g, Cholesterol 141.2 mg, Fat 26 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 12.1 g, Sodium 1399.4 mg, Sugar 7.1 g

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