Thursday, July 10, 2014

Butterscotch Mocha Brownie Milkshake

This really happened. 
And.... you should totally make it happen at your place too. 
I'm not going to lie, you are going to have to do a little work for this one.... BUT...hear me will NOT regret it. 
You can enjoy the separate parts of this recipe on their own or combine then into one explosion of tastiness that will leave you completely and utterly satisfied. 
I miss it already.

Butterscotch Mocha Brownie Milkshake

Butterscotch Custard
1/4 cup brown sugar
2 1/2 tsp cornstarch
pinch sea salt
1/2 cup 1% milk
1 egg yolk (small)
1/2 Tbsp butter
1 tsp vanilla
1/2 cup 0 fat, plain Greek yogurt

Brownie Bites
1/2 cup pecans
1/2 cup dates
1/4 cup baking cocoa powder
1/2 tsp vanilla
2 Tbsp mini chocolate chips
1/4 tsp sea salt
1/2 Tbsp coconut oil

1 recipe Butterscotch Custard (recipe above)
1/3 cup 1% milk
1/4 cup espresso, frozen (or really strong coffee)
6 Brownie Bites (recipe above)
2 Tbsp Cool Whip, light

Prepare pudding - In a large microwaveable bowl, whisk the sugar, cornstarch, and salt together with a small whisk or a fork. Add the milk and stir to blend. 
Microwave on high for 1 minute, whisk vigorously, then microwave 1 more minute. Whisk vigorously again.
In a separate bowl, whisk the egg yolk. Whisk a Tbsp or 2 of the hot milk mixture into the egg yolk to temper it, then pour it back into the larger bowl - whisking the entire time.
Microwave for 30 seconds, then whisk well.
Whisk in the butter and vanilla.
Microwave another 30 seconds. Let cool to room temp before continuing. (Place in freezer for a few minutes to speed up this process.)
Scoop the Greek yogurt into the cooled pudding.

Stir to combine.

Freeze this mixture until solid. (This is the butterscotch custard that is the base of the milkshake)
Prepare brownie bites - In a blender or food processor, place pecans, dates, cocoa, vanilla, chocolate chips, salt, and coconut oil. 

Process until crumbly, no big pieces remain, and mixture sticks together when pressed in your hand,

Press into 24 - 1 tsp bites. (You can do round or square, whichever you prefer.)

Freeze to use for the milkshake.
(**NOTE - you can eat the remainder as snacks. They do NOT need to be frozen if you are going to eat them as snacks. According to Myfitnesspal - 3 bites is 112 calories, 13 carbs, 8 fat, 2 protein.)
Assemble Milkshake - Place frozen butterscotch custard, frozen espresso, milk and 3 brownie bites into a blender.

Process until smooth, scraping sides as necessary. (If you need it thinner, add more milk. If you need it thicker, add some ice cubes.) Pour into 2 glasses and top each with 1 Tbsp Cool Whip and 1 brownie bite. 
Crumble up 2 more brownie bites and sprinkle on top.

Tah - daaaaaaaaaaah!
So much deliciousness. 

According to Myfitnesspal - one serving (recipe makes 2) is:
361 calories, 51 carbs, 14 fat, and 3 protein.
I know it is a little higher in calories and carbs than our other "skinny" shakes but that doesn't mean it doesn't have some redeeming qualities. 
First of's ridiculously tasty.
Second.... it's gluten free. 
Third.... it's very filling.
Fourth... it's perfect for dessert on a hot summer day. (Okay, I had it for breakfast. Don't judge me.)
I took our Single Serving Butterscotch Pudding recipe from our post HERE. That makes a perfect treat all on it's own too. 

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