Instant Strawberry Ice Cream (Video)

Instant Strawberry Ice Cream (Video)


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Instant Strawberry Ice Cream
We came up with this recipe late one night while watching a movie and craving something sweet. Using whatever we had around the kitchen we never expected it to come out sooo good, but it did. And it’s instant! Freezer not needed at all!

 

Recipe by:
Category: desserts
Serves: 8
 
Prep time: 
Total time: 

Ingredients
  • 2 cups Frozen Strawberries
  • 1 cup Fat Free Ricotta Cheese
  • ¼ cup Sugar Substitute (we use Splenda)
  • 1 tablespoon Vanilla Extract (no sugar added)

Instructions
  1. If your strawberries are large you may want to cut them in half.
  2. Place all of the ingredients into your food processor. Blend for about 2 minutes or until silky smooth.
  3. Serve immediately and store the remainder in the freezer.

Helpful Tip
Buy lots of extra strawberries whenever they go on sale and keep the extra in the freezer for this recipe or smoothies whenever you want.

Nutrition Information
Calories: 40   Fat: 0   Net Carbs: 5   Fiber: 1   Protein: 3  

 

Almond Flour

Almond Flour
Almond Flour

 

Recipe by:
Category: sauces
Serves: 10
 
Prep time: 
Total time: 

Ingredients
  • 10 ounces sliced raw almonds (may use whole raw almonds)

Instructions
  1. Grind the almonds on high in a food processor for about 3 minutes, until they’ve reached a grainy, flour-like consistency.
  2. Almond flour can be stored in an airtight container for up to 1 week on the counter or for several months in the freezer.

Helpful Tip
For the absolutely smoothest and most flour-like consistency, start the almonds by grinding them in a food processor and then run them (in small batches) through a coffee grinder. This is good for recipes where a smoother texture is expected, as with cookies, but we honestly don’t do this very often ourselves!

Nutrition Information
Calories: 140   Fat: 12   Net Carbs: 2   Fiber: 3   Protein: 5  

© George Stella. All rights reserved. Do not copy without permission.

Scampi Butter

Scampi Butter
Scampi Butter

 

Recipe by:
Category: sauces
Serves: 12
 
Prep time: 
Total time: 

Ingredients
  • ½ cup (1 stick) unsalted butter, softened (may use light, trans-fat free buttery spread)
  • Juice of 1 lemon
  • 1 tablespoon minced fresh garlic
  • 2 tablespoons minced red onion
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon garlic powder
  • 1 tablespoon kosher salt
  • ¼ teaspoon black pepper
  • Dash of ground white pepper
  • Dash of Worcestershire sauce

Instructions
  1. In a bowl, whisk together all ingredients until well blended. It takes a bit of work at first, but if you keep whisking, it will mix together.
  2. Spoon the compound butter onto a piece of plastic wrap and form it into a log about 2 inches around. Roll the plastic wrap up into a cylinder and twist the ends shut.
  3. You may store the butter in the refrigerator for 1 week or freeze for as long as 1 year.

Helpful Tip
If you have trouble combining the ingredients, the butter is most likely not soft enough. Microwave for just a few seconds at a time until the butter is soft enough to work with.

Nutrition Information
Calories: 70   Fat: 7.5   Net Carbs: 0   Fiber: 0   Protein: 0  

© George Stella. All rights reserved. Do not copy without permission.

Cocktail Sauce

Cocktail Sauce
Cocktail Sauce

 

Recipe by:
Category: sauces
Serves: 24
 
Prep time: 
Total time: 

Ingredients
  • ½ cup tomato sauce (make sure there are no added sugars in ingredients list)
  • ¾ cup tomato paste (make sure there are no added sugars in ingredients list)
  • ½ cup chili sauce
  • ¼ cup horseradish
  • 2 tablespoons white vinegar
  • 1 tablespoon lemon juice
  • ¼ cup sugar substitute

Instructions
  1. Mix all ingredients together in a small bowl.

Helpful Tip
Refrigerate in a covered container until needed for up to 1 to 2 weeks.

Nutrition Information
Net Carbs: 1  

© George Stella. All rights reserved. Do not copy without permission.

Simple Tartar Sauce

Simple Tartar Sauce
Simple Tartar Sauce

 

Recipe by:
Category: sauces
Serves: 24
 
Prep time: 
Total time: 

Ingredients
  • 1 cup mayonnaise
  • ½ cup dill pickle relish
  • 1 tablespoon minced red onion
  • 1 tablespoon lemon juice

Instructions
  1. Mix all the ingredients in a bowl until blended. Store any leftovers in a covered plastic or glass container. This sauce will keep fresh for 1 to 2 weeks if refrigerated.

Helpful Tip
Add a tablespoon of minced fresh tarragon leaves to add another dimension of flavor!

Nutrition Information
Net Carbs: 1  

© George Stella. All rights reserved. Do not copy without permission.

Sweet Mustard Sauce

Sweet Mustard Sauce
Sweet Mustard Sauce

 

Recipe by:
Category: sauces
Serves: 8
 
Prep time: 
Total time: 

Ingredients
  • ¼ cup mayonnaise
  • ¼ cup yellow mustard
  • 2 tablespoon sugar substitute

Instructions
  1. Mix all the ingredients in a bowl until blended. Store any leftovers in a covered plastic or glass container. This sauce will keep fresh for 1 week if refrigerated.

Helpful Tip
Try it with spicy deli mustard or Dijon too.

© George Stella. All rights reserved. Do not copy without permission.

Quick and Easy Ketchup

Quick and Easy Ketchup
Quick and Easy Ketchup

 

Recipe by:
Category: sauces
Serves: 24
 
Prep time: 
Total time: 

Ingredients
  • 8 ounces tomato sauce (make sure there are no added sugars in ingredients list)
  • 6 ounces tomato paste (make sure there are no added sugars in ingredients list)
  • 2 tablespoons white vinegar
  • ¼ cup sugar substitute

Instructions
  1. Mix all ingredients together in a small bowl.

Helpful Tip
Refrigerate in a covered container until needed for up to 2 to 3 weeks.

Nutrition Information
Calories: 10   Fat: 0   Net Carbs: 2   Fiber: 0   Protein: 1  

© George Stella. All rights reserved. Do not copy without permission.

Mock Mashed Potatoes

Mock Mashed Potatoes
Mock Mashed Potatoes

 

Recipe by:
Category: sides
Serves: 4
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 medium head cauliflower
  • 1 tablespoon cream cheese, softened
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon minced fresh garlic
  • ¼ teaspoon chicken base or bouillon
  • ⅛ teaspoon black pepper
  • ½ teaspoon chopped fresh or dried chives, for garnish
  • 3 tablespoons unsalted butter, if desired

Instructions
  1. Bring a large pot of water to a boil over high heat.
  2. Clean and cut cauliflower into small pieces. Add to the pot and boil for about 6 minutes until well done.
  3. Drain well but do not let cool. Pat the cooked cauliflower between several layers of paper towels or place cauliflower in a colander and use a heavy bowl to press down on it to remove the excess water.
  4. Using a food processor or hand blender, pulse the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
  5. Garnish with chives and serve hot with pats of butter, if desired.

Helpful Tip
The chicken base or bouillon adds a lot of flavor to these “potatoes,” but you can skip it if you prefer—just be sure to season with salt to taste to replace the salt in the bouillon.

Nutrition Information
Calories: 140   Fat: 11   Net Carbs: 4   Fiber: 3   Protein: 5  

© George Stella. All rights reserved. Do not copy without permission.

Onion Rings Stella Style

Onion Rings Stella Style
Onion Rings Stella Style

 

Recipe by:
Category: sides
Serves: 12
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 3 to 6 cups vegetable oil (more or less depending on pot size)
  • 3 eggs
  • ¼ cup heavy cream or water
  • 3 large yellow onions
  • Breading:
  • 2⅓ cups soy flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon poultry seasoning

Instructions
  1. Place a heavy pot over medium-high heat with at least an inch of vegetable oil. Heat oil to 350 degrees F; it is important to monitor and maintain the temperature, or the soy flour breading and your oil will burn. (Portable deep fryers at home are great for this.)
  2. In a medium bowl, mix the eggs and cream to make an egg wash. In a separate larger bowl, mix the breading ingredients together.
  3. Peel and slice the onions in thick slices and carefully separate the rings. Then dip individual onion rings in the breading, then the egg wash, and then back in the breading again, making sure to coat well. Pat off any excess breading and carefully place into hot oil, in batches as necessary, and fry until golden brown and crisp, just 1 to 2 minutes. Remove and drain on paper towels. Serve immediately
  4. Note: Soy flour is made from toasted soybeans and has already been “cooked.” Therefore it has a tendency to brown faster than plain flour when frying.

Helpful Tip
Try this same breading for baked pork chops, okra, mozzarella sticks, mushrooms, chicken, and eggplant.

Nutrition Information
Calories: 270   Fat: 20   Net Carbs: 6   Fiber: 3   Protein: 0  

 © George Stella. All rights reserved. Do not copy without permission.

Waldorf Coleslaw

Waldorf Coleslaw
Waldorf Coleslaw

 

Recipe by:
Category: sides
Serves: 10
 
Prep time: 
Total time: 

Ingredients
  • ½ cup sour cream
  • ⅓ cup mayonnaise
  • ⅓ cup bulk sugar substitute (or more to taste)
  • ½ cup coarsely chopped walnuts
  • 2 tablespoons red wine vinegar
  • 12 ounces shredded green cabbage
  • 4 ounces shredded red cabbage
  • 3 stalks celery, thinly sliced
  • 1 teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • ¼ teaspoon ground nutmeg

Instructions
  1. Mix all ingredients together in a large bowl, tossing to combine.
  2. For best flavor, chill 2 hours before serving.

Helpful Tip
You can easily substitute a 16-ounce bag of shredded coleslaw mix for the two types of cabbage used in this recipe.

Nutrition Information
Calories: 105   Fat: 8.5   Net Carbs: 4   Fiber: 2   Protein: 2.5  

© George Stella. All rights reserved. Do not copy without permission.