Pumpkin ice cream

Pumpkin Ice Cream:  

1/2 cup canned pumpkin

1 cup Fat free Fairlife milk

1 cup nonfat plain greek yogurt

1 cup water

1 small package sugar free fat free vanilla pudding mix

3 tablespoons Torani sf Pumpkin Pie syrup

1/2 tsp each cloves, cinnamon and nutmeg

1 tablespoon Grand Marnier

Combine all and stir well.  Pour into ice cream maker and freeze according to directions.  The alcohol will keep the ice cream from freezing hard.

Calories:  57 per 1/2 cup (about 8 servings total), 5 grams protein, 9 grams carbs, 0 fat

I think I will try this!

I have a new favorite:  3 cups frozen raspberries, 2 cups plain fat free greek yogurt, truvia or other sweetener.  Puree in food processor then freeze in ice cream maker.  (If you use frozen raspberries this will almost freeze just in the food processor). 

This is the best ice cream/sorbet I have had in recent memory... and good hit of protein.  You can also add some unflavored protein powder.

that may be too much sugar for me but will look up stats

i am going to try that one!