Low Carb

Eggnog Ice Cream Cups
Low Carbohydrate Recipe

Two, 4 ounce containers Egg Beaters
1 cup water
2 cups heavy whipping cream
1/3 cup splenda
1 tablespoon liquid Sweet and Low
1/2 teaspoon vanilla extract
1/3 cup vanilla whey protein powder
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon

Yield: 12 Servings

Directions:
Combine all of the above in a blender. When mixed, pour into your ice cream maker and follow manufacturer directions for soft serve ice cream.

Spoon ice cream into 12 muffin tins and put a wood stick in each. Freeze.

Notes:
This freezes very hard and too difficult to manage if you freeze in a container. To get out of pan, run some cool water in the sink and set the muffin tin down in it for a couple of minutes. Remove all the ice cream cups and store in plastic bag in freezer.

Nutrition information per bar:
Protein: 9g
Carbohydrates: 1.5g