Thursday, July 31, 2014

Skinny Lemon Pie Milkshake

Sometimes something tart and citrus-y is the most refreshing thing on the planet.
Freeze it and blend it and...well....*tah dah* best way to beat the summer heat ever.
Oh yeah, did I mention this is only 215 calories?
Nice, right?
According to Myfitnesspal, one serving (recipe makes 2 servings) it is - 220 calories, 32 carbs, 11 fat, and 8 protein.
I made this so it is pretty tart. If you prefer sweeter then by all means add more sweetener.
So tangy and citrus-y and refreshing.

Skinny Lemon Pie Milkshake

Lemon Pudding
6 pkg Sugar Twin Stevia (or similar)
1 Tbsp cornstarch
pinch salt
1/4 cup water
1 egg yolk
juice and zest of 1 large lemon (Approx 1/4 cup juice and 1 Tbsp zest)
1 tsp butter

1 recipe Lemon Pudding (above)
1 Tbsp graham cracker crumbs
1/2 cup 0 fat, plain Greek yogurt (frozen)
2 Tbsp Lemon Baking Chips
1/4 cup Light Cool Whip
1/3 cup 1% milk
ice cubes

2 Tbsp Light Cool Whip

Prepare pudding - in a small saucepan, whisk together Stevia, cornstarch, and salt. Slowly whisk in water until smooth. Place over medium heat, stirring constantly until mixture starts to thicken. 
In a small bowl, whisk egg yolk.
Whisk in a little of the hot pudding mixture into the egg yolk (about 1 tsp at a time) so you don't curdle the eggs. When all of the pudding mixture has been whisked in to the egg, scrape back into the pan and and place back over medium heat.
Slowly whisk in the lemon juice and zest. Cook and stir constantly until mixture thickens up again. 

Remove from heat and stir in butter.
Chill in fridge until completely cool, stirring every so often to prevent skin from forming on top (plus this also speeds the cooling process).
Prepare shake - in a blender (or food processor) place chilled pudding, graham crackers, frozen Greek yogurt, lemon baking chips, Cool Whip, and 1% milk.
Process until smooth. 
Add enough ice cubes to reach your desired level of thickness. Process until smooth.

Top with remaining cool whip.
I also saved a pinch of graham crackers and lemon chips from the original recipe to throw on top to make it look pretty. This is optional, of course, but does make it look fancy schmancy.

NOTE - As mentioned above, I purposely made this rather tart.
If you prefer it sweeter then I suggest adding more sweetener. You could add honey or sugar but that would change the nutritional counts. 
If you can't find Lemon Baking Chips (FYI - I found mine at Bulk Barn) then you could sub in white chocolate chips without changing the nutritional count all that much. 
If you want a deeper yellow color then you will have to add a few drops of yellow food coloring. Following my recipe will yield a pale, pastel yellow color. 
We're sharing at these fun linky parties - My Turn (for us), Horrific Knits

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