Small Original Chocolate Frosty™ Ingredients:
Milk, Sugar, Corn Syrup, Cream, Whey, Nonfat Dry Milk, Cocoa (processed with alkali), Guar Gum, Mono and Diglycerides, Cellulose Gum, Carrageenan, Calcium Sulfate, Disodium Phosphate, Artificial and Natural Flavoring, Vitamin A Palmitate. CONTAINS: MILK.
Some ingredients I recognize, but most I don't. Here is my version and don't forget you can make it Dairy Free by substituting coconut milk for the Heavy Whipping Cream. Be sure to keep frozen almond milk in ice cube trays on hand. So many yummy treats can be created in very little time!
Chocolaty Frosty
1-10 oz Serving
- 8-9 cubes of frozen almond milk (unsweetened of course)
- 1/2 cup unsweetened almond milk
- 1/4 cup Heavy Whipping Cream
- 3 servings Stevia or to taste (I use Kal)
- 2 1/2 TBSP of unsweetened Cocoa Powder
- 1/2 tsp vanilla extract
- Add a ingredients to blender or Ninja.
- Blend for 30-60 seconds until smooth.
- Enjoy!
Nutrition:
My Chocolaty Frosty- Less than 6 Carbs
Wendy's Frosty- Small size- 50 grams!
Dear Melissa,
ReplyDeleteThank you so much for this web site ; ) I just finished drinking one of these (my fifth in two weeks) and couldn't find your email address, so figured this was the appropriate place to post!
I am so new to this wheat- and sugar-free stuff that I am stumbling around learning still -- went to make your buns last night, had all the ingredients finally (after waiting for the almond flour you linked to be delivered)...and realized that the recipe called for a muffin top pan...so haven't made that yet.
But I'm on this kick making jellies -- and since I have very little experience with Stevia or other artificial sweeteners -- can you email me or call me? I think I have a very pretty and colorful recipe that you can use on your site.
THANK YOU! Amy -- (eight-one-two) six-zero-six = seven three two three
Hi Melissa- why do you use almond milk instead of regular milk? Does it have less carbs?
ReplyDelete@bailiwisk, so glad you are enjoying the site and recipes! I used to drink these every night, I think I may start this routine again! lol The muffin top pan is to give the buns their shape, you could try making them without one, still "beating" them on the counter top, you just won't have an exact diameter. I will be posting some jelly/syrup recipes here soon or at least in my cookbook! I still love my pb&j sandwiches!
ReplyDelete@Rachel, 2 reasons why I use almond milk. One is because there are less carbs as well as most people don't do well on dairy products. I have made my own but usually just buy the unsweetened stuff in the cartons. I love that people can't tell that there not milk in the shake! Give it a try, you'll love it and be addicted! ;-)
@Melissa, Hi! It's Heidi from the Paleo Lovers page on Facebook! I am so glad you are posting this! I am diabetic, so it's fun to have some legitimate treats like this! Do you always gear your recipes toward low-carb? Please visit my blog - I'm working on its format, and hoping to post some great info more regularly. I'm not a recipe developer, but more am trying to make Paleo work within our lifestyle while homeschooling and trying to have a life! ;)
ReplyDeleteHi Melissa,
ReplyDeleteGreat blog, I enjoyed your story in the magazine- First for Women!
Just writing to let you know that avocados also work.
Although a bit high calorie and pricey, they give you that creamy and buttery fullness many people are looking for.
JGib!
@Heidi, welcome! Yes, all my recipes are low carb. My body doesn't process sugar well, whether it be from honey or pasta! What is your blog??
ReplyDelete@JGib, Thanks and yes, I love avocados (and so does my 17 month old son)! They are great in smoothies!
Wonderful! I am so impressed with your recipes! Thank you.
ReplyDeleteMelissa, I just saw your reply. My blog is heidihovan.blogspot.com. :) About to go make this treat!!! :)
ReplyDeleteHi Melissa - is there a vanilla or strawberry version of this??
ReplyDelete