Butter pecan ice cream, 50+ grams of protein, no added sugar. Recipe HERE.
I used a little butter extract to get pretty close to a butter pecan flavor. Traditionally, the butter in butter pecan ice cream comes from the sugar/butter-glazed pecans. I’m fine with a little butter here and there, but I wanted to keep the calories in check. I think the extract did the job.
You know, when referring to the flavor of a “diet food,” my mom used to say, “It’s good if you’re fat and hungry!”
I like that. I’m sure if you had a spoonful of my high-protein, no-added-sugar ice cream and then a spoonful of store-bought butter pecan, you’d think the “real” stuff was a little better. BUT, my stuff won’t make you fat, won’t give you type-2 diabetes, won’t put you into a sugar coma, and will provide you with a ton of protein.
So, the flavor is close enough.
I’m always amazed when someone who clearly needs to lose weight complains about a healthier alternative not tasting exactly the same as the unhealthy version. They act like the maker of the healthy food failed them:
“Well, if you could make it taste exactly like the kind I’m used to eating, I’d eat it. But you didn’t, so I have to continue to get fatter and die of an easily preventable disease! It’s your fault!”
Oh, F’ off, you child.
I tire of people asking for help then refusing to make even the tiniest sacrifice that could make them feel better and even save their lives. All we can do is provide some good info and let them choose.