1 scoop whey protein powder, vanilla flavor, 1/3 cup
1/2 teaspoon xanthan gum
1 1/2 cups cold water
1 tablespoon heavy cream
1/4 cup Da Vinci sugar free syrup, raspberry flavor
1/4 teaspoon raspberry extract
1/2 teaspoon sugar free raspberry gelatin powder
1/4 cup granular Splenda or equivalent liquid Splenda
2-4 drops liquid SweetLeaf stevia, optional *
Ice cubes
In a small bowl, stir together the protein powder and xanthan gum. Pour the water, cream, syrup, extract, gelatin and sweetener into a blender. Blend for a few seconds. Add the protein powder and blend briefly. With the blender on the highest speed, start feeding ice cubes, one at a time, through the top of the blender until the drink is very thick. Adjust sweetener, if necessary.
Makes 1 serving
* The sweetness of Splenda has a tendency to disappear in really cold things. Adding a tiny bit of Stevia helped boost the sweetness. Add to taste.
With granular Splenda:
Per Serving: 187 Calories; 8g Fat; 19g Protein; 11g Carbohydrate; 1g Dietary Fiber; 10g Net Carbs
With liquid Splenda:
Per Serving: 163 Calories; 8g Fat; 19g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
I found that raspberry is a difficult flavor to create. The flavor tends to be very weak no matter how much flavoring I add. I didn't want to add more syrup, extract or gelatin because they would increase the carbs per serving. This tasted good, just not as good as I would have liked. This makes 2 tall glasses. You could cut the carbs in half by only drinking 1 glass. I strongly suggest that you do use the xanthan gum in this recipe. It thickens it by suspending the crushed ice and lots of air bubbles. Without xanthan gum, you'll end up with more like a slushy where the ice ends up in a big icy chunk in the glass.