Sunday, January 22, 2012

Low-carb Mango w/Hint of Blueberry Frozen Yogurt

I got the inspiration for this recipe from Lauren at Healthy Food for Living.  I wanted to change a couple things because I wanted to use Splenda and also I added some no sugar added blueberry jam.

2 cups chopped mango
1.5 cups Greek yogurt
1/3 to 1/2 cup Splenda, to your taste
1/4 teaspoon vanilla
1/2 tablespoon vodka
2 heaping spoonfuls of no sugar added blueberry jam

  1. Blend chopped mango in a food processor first to get it really smooth
  2. Add everything else (check your sweetness and taste test) and blend until smooth
  3. Pour into a glass bowl and cover
  4. Place in the freezer until ripened

The vodka is used to keep the yogurt slightly soft so it doesn't become too hard to scoop from the bowl.  Brilliant.

Blended mango and yogurt before blending


I just made one of the delicious things I have ever eaten!  Since I am low-carbing for my DS, I really don't get to eat pizza often. Plus the crust fills me up so much and I actually am not one of the ones who like to just eat the topping.  I have really been missing vegetables lately, so this was really satisfying.

Feel free to change to suit your carb/protein needs.

  • 2 flatbread Flat-out Multi-grain W/flax
  • 8 tbsp Tomato Paste 
  • 2 tbsp chopped Sun-dried Tomatoes In Herb Oil
  • 1/2 cup Frigo Whole Milk Ricotta
  • 1/2 medium Yellow Onion
  • 1 medium Zucchini (raw)
  • 1 medium raw Green-bell Pepper
  • 1/2 cup 3 Cheese Italian
  • 4 tablespoons parmesan cheese, shreded
  • 2 tbsp Olive Oil or butter
I think if you don't want to deal with the sundried tomatoes and tomato paste, use pizza sauce instead.

Prep vegetables:
  • Chop zucchini, onion, and green pepper into 1/4 inch pieces. 
  • Sweat onion in a pan with a little water for about 2 minutes. 
  • Add green pepper and zucchini then gently sitrfry unti they are soft.

Prep flatouts:
  • Cut Flatouts in half 
  • Spoon about 2 tablespoons tomato paste on each half of flatout

  • Sprinkle half tablespoon sun dried tomato on each
  • Evenly drop pieces of ricotta over each slice

Assembling - for all 4 halves, do the following:
  • Heat a pan with 1/2 tablesppon oil or butter on medium
  • Add flatbreat to the pan
  • Immediately add 1/4th heated vegetables

  • Sprinkle with cheeses

  • Cover with lid and heat until flatbreat is crispy and cheese melts
  • Eat!