Friday, September 25, 2009

Low Fat Peanut Butter Ice Cream

Note: OK, so I started to make an apple peanut butter pudding... but 1/2 way through making this, I decided to freeze the ice cream. I decided, even though it was 5 am, I didn't want the apple and ate popcorn instead as my pre-run carb :)

- 1/2 cup cottage cheese
- 1 tablespoon better 'n pb (or you can use pb2 equivalent or regular pb)
- 1/4 cup almond milk
- 1 teaspoon xantham gum (optional)
- sweetener of choice

Directions: mix all the ingredients together and freeze.