My milkshakes bring all the boys to the yard! Well.. maybe just Bob (and Crouton if he could get his hands on them). Anyway, in honor of the summer time season (and Bob’s constant sweet tooth), below are some fat free milkshake recipes that might fulfill your cravings without adding the extra pounds!
For a Chocolate Milkshake, blend the following ingredients together. (note: it’s not the thickest shake but it gets the job done. try adding more ice or ice cream if you want a better consistency)
1.5 cups skim milk
1.5 scoops fat free vanilla ice cream
1/2 tbs cocoa powder
2 ice cubes
1/2 packet splenda
For a Cheesecake Milkshake (my favorite!), blend together the ingredients below.
Let me just put this out there, cool whip is frowned upon in the official Dukan world due to the different chemicals that are used to create it. However, I say, do what works for you. There are certain things I can eat that are not exactly by-the-book but it works for me. After all, the whole point of a lasting diet is being able to find an eating style that is suitable for you. That way, you can stick to it and reach your long-term goals. Not to mention this is a heck of a lot better for you than your average cheesecake!
With that said, this following recipe makes a fat free cheesecake with a nice brown sugar oat bran crust. It’s very easy to make and is very close in taste to the real thing!
1 (8 oz) fat free cool whip
1 (8 oz) fat free cream cheese
6 packets of splenda
1 ts lemon juice
6 tbs oat bran
3 ts splenda brown sugar
1/4 ts cinnamon
3 ts warm water
Preheat oven 350 degrees.
Combine oat bran, brown sugar, and cinnamon in a bowl and mix.
Then, gradually add the warm water and mix.
Pour oat bran mixture into four small souffle cups.
Pat down the mixture to form a crust at least a 1/2 inch thick.
Bake souffle cups for five minutes.
Allow the oat bran crust to cool completely. (place them in the freezer for a few minutes if you want to speed up the process)
Meanwhile, whisk cool whip, cream cheese, splenda, and lemon juice together until smooth.
Once oat bran crust is cool, pour the cream cheese mixture into the cups and refrigerate for a few hours until firm.