RASPBERRY TRUFFLE SMOOTHIE
1 1/2 cups cold water
1 tablespoon heavy cream
1/4 cup Da Vinci sugar free syrup, raspberry flavor
1/4 teaspoon dry raspberry Crystal Light powder
1/4 cup granular Splenda or equivalent liquid Splenda
1 scoop whey protein powder, chocolate flavor (1/3 cup)
1/2 teaspoon xanthan gum
Ice cubes, about 8-10
Pour the water, cream, syrup, Crystal Light and sweetener into a blender. Add the protein powder and blend briefly. With the blender running, very slowly add the xanthan gum through the top of the blender; let it blend a few minutes until it starts to thicken. 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 carb counts for this recipe are based on whey protein powder that has 3 carbs per scoop (1/3 cup).
With granular Splenda:
Per Serving: 209 Calories; 8g Fat; 26g Protein; 12g Carbohydrate; 2g Dietary Fiber; 10g Net Carbs
With liquid Splenda:
Per Serving: 185 Calories; 8g Fat (34.0% calories from fat); 26g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
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. If you have some raspberry Crystal Light already made up, you could substitute that for the cold water and omit the dry powder. I like to keep little containers of various flavors of dry Crystal Light and unsweetened Kool-Aid powders on hand for flavoring my smoothies. 1/8-1/4 teaspoon of the dry mix will help boost the flavor.
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