Smoothies/protein shakes

What I've been using (and have been able to get down) is 1 scoop Vanilla Body Fortress (from Wal Mart), about 1/4 pkt of Banana Creme SF instant pudding powder, 1 cup Lactaid FF milk (due to lactose intolerance), a handful of frozen strawberries, and some ice.  34 g. protein.  I would need to drink 2-3 of these a day - so far I have only managed one per day.

1 cup milk...what ver type you want ( iuse 1%)
1 scoop body fortress ( vanilla)
lots of ice
whatever type of flavoring...ie frozen unsweetened fruit or sf pudding
davinci or torani syrups
I am drinkin blueberry/amaretto right now.
You only need a smidge of anyone ingrediant....
shanna

 FLAVORED SYRUP (LIKE DAVINCI) 
 

For 1 cup syrup: 1 cup water 
1/2 tbsp extract 
1 tbsp liquid splenda, or 24 pkts 
1/2 tsp guar gum

For 1/2 cup syrup: 1/2 cup water 
3/4 tsp extract 
1 1/2 tsp liquid splenda, or 12 pkts 
1/4 tsp guar gum

For 1/4 cup syrup: 1/4 cup water 
1/2 tsp extract 
3/4 tsp liquid splenda, or 6 pkts 
1/8 tsp guar gum

Boil water with extract and sweetener. Remove from heat and add guar gum, 1/4 tsp at a time and stir WELL. This will thicken upon cooling.

Guar gum clumps easily. I stir in 1/8 tsp at a time and whisk very well

Carb counts: with liquid splenda = 0. Each pkt of splenda is .5 carbs.  
 

Chocolate Syrup 
 
1 1/2 cups Splenda sweetener 
1 cup cocoa 
dash salt 
1 cup ho****er 
2 teaspoons vanilla 
2 teaspoons guar gum 
 
-In a medium saucepan, over medium heat, add Splenda, cocoa & salt. 
-Gradually add the ho****er, stirring to keep mixture smooth. 
-Cook,stirring constantly until it boils; cook & stir for 3 minutes. 
-Remove from heat & stir in vanilla & guar gum{put back on stove if it doesn't thicken right away} 
-Cool to room temperature then pour into a sealable container & refrigerate. 
-Makes 2 cups syrup.*** 2.7 carbs minus 0.9 gr. fiber= 1.8 carbs per T. 
-Good to use on low carb ice cream, white chocolate pudding or drizzled on cheesecakes & waffles...the ideas are endless. 
 
 
Raspberry Syrup 
 
1 cup raspberry juice -- recipe below 
1/3 cup splenda 
3/4 teaspoon guar gum -- mix with water 
 
-Pour the juice into a small pot over medium low heat;bring to a boil. 
-Remove from heat, add the splenda & the guar gum, whisk well. 
-Return to heat & boil until thickened. 
-If all the guar gum doesn't blend in strain, through a mesh strainer. 
-Store in a covered container in the fridge. 
-Serve on pancakes or dessert crepes, in homemade yogurt or over cheesecakes. 
-Per tablespoon: 1.4 minus 0.5 gr. fiber= 0.9 carbs. 
 
Raspberry Juice for Syrup 
 
1 pint fresh raspberries -- or frozen 
1 cup cold water 
 
-Place berries in a saucepan over medium low heat;add the water. 
-Bring to a boil & let simmer for about 15 minutes. 
-When cooked, pour into a cheesecloth lined container & let drain until all the liquid is out of the berries & only pulp remains.{do not squeeze the cheesecloth as the juice will be cloudy} 
-Measure out the juice & then proceed with making a syrup. 
-*If necessary add more water to bring the juice up to 2 cups. 
 
Strawberry Syrup 
 
1 cup strawberry juice 
1/3 cup splenda 
3/4 teaspoon guar gum -- mixed in a water 
 
-Pour the juice into a small pot, over medium heat & bring to a boil. 
-Remove from heat, whisk in the guar gum & splenda. 
-Return to heat & boil until thickened. 
-If any lumps are visible, strain through a mesh strainer. 
-Pour into a container, cover & store in the fridge. 
-Per tablespoon:1.3 minus 0.3gr. fiber= 1 carb.

 
 
Strawberry Juice for Syrup 
 
1 pint fresh strawberries 
1 cup cold water 
 
-Place berries in a saucepan over medium low heat; add water & bring to a boil. 
-Simmer for about 15 minutes. 
-Pour mixture into a cheesecloth lined container so that the juice can drip into the container. 
-Let the fruit drip until only a "dry-like" pulp remains{do not squeeze the cheesecloth or the juice will be cloudy} 
-Measure amount to equal 2 cups, then if possible record into master cook as "Strawberry Juice" to use in future syrup recipes. 
-*Nutritional info on the strawberries is taken from the USDA site on the internet. 
 
Maple Syrup Low Carb  
 
1 ½ c. water 
1 c. Splenda 
2 tsp. maple extract 
½ tsp. vanilla extract 
3-4 tb. butter (optional) 
1/8th tsp. salt 
¾ tsp. guar gum 
Microwave water in a 2 cup microwave safe bowl 
Place in blender 
Add everything else and whirlu until smooth. Place container into 
refrigerator. Heat before using. 
 
Makes 1 ½ c. syrup with 
1 gram carb per tablespoon 
17 calories per tablespoon with butter 
Without butter the calories are 
Almost –0- .03 per tablespoon

 

Espresso Sauce  
 

1 cup heavy cream 
1/4 cup finely ground espresso 
1 square unsweetened chocolate 
2 tsp. sweetener 
Pinch salt 
1 tsp vanilla 
POUR cream and espresso into a saucepan. Scald (heat to just before boiling) Remove from heat. Strain. Add chocolate, 
vanilla, sweetener and salt. Pour over dessert

 
Berry Syrup

Ingredients

• 1/2 c strawberries
• 2 T orange juice
• pinch of sweetener

Preparing:

Puree strawberries, add orange juice and sweetener. Microwave to a simmer then allow to cool before using.  
2 T serving is 2 gram carbs

 
Blueberry Syrup

(1 serving)

Put about 1/4-1/2 cup of frozen blueberries in a small saucepan. Heat the berries slowly until they burst, and you have a good amount of warm juice in the pan. Serve warm over pancakes with butter.  
 

 Hi i have to say i couldnt do protein powder but my nut told me that 4 cups of 1% milk and 1 cup nonfat dry milk makes 60 grams of protein . i add a tsp of vanilla to every glass plus sometimes strawberries or bananas.. This worksgreat for me and is cheaper....Good Luck....Kathy