Posted in Baking, Cake, Chocolate, Ice Cream, Uncategorized, Weightloss

Strung Up Cake and My Favorite Frozen Thang

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I couldn’t find a heat proof glass bottle to hang my Chocolate Angel Food Cake on, so I strung it up!
The large wisk we have worked like a charm!  I just tied the end of it to the handle of the kitchen cabinet with cooking string (cotton) and wella!

What I used for the cake:

Duncan Hines Angel Food Cake Mix
1/3 cup dark cocoa powder
1 1/3 cup water

Mix the cake mix and cocoa together
Add water and bake per instructions on the box.

Now I’m debating if I want to glaze it.

Ooooooooo. It would be soooo good with my ‘soft serve ice cream’!

Point wise, 1/12 is 3 points
And my ice cream is free!

Soft Serve ‘Ice Cream

1 – 1 1/2 cups frozen blueberries or strawberries or BOTH. 🙂
1 banana unfrozen
2 tbsp vanilla (optional)
2 heaping kitchen TBSPs dark cocoa powder (optional)

Put everything into the food processor
This will be somewhat loud, turn it on and process
You will have to stop and scrape the sides down, but only 2 or 3 times.  I found out if the banana is NOT frozen, it processes sooooo much faster!
Now you can also make this with just banana, just cut up the banana, and freeze, then process.
When you have a consistency you like, scrape into another bowl, eat or freeze.

If you do freeze it, when your ready to eat, just pop into the microwave for 30 seconds ( make sure it’s microwave safe! ), or let sit on the counter for a bit.  Your choice.  Personally, I can’t wait for it to sit on the counter!

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