Diana Stubenrauch's Eggnog Ice Cream Bars
From: Rani Merens

2 4 oz. containers Egg Beaters
1 c. water
2 c. heavy whipping cream
1/3 c. splenda
1 tbl. LIQUID Sweet & Low
1/2 tsp. vanilla extract
1/3 c. vanilla whey protein powder
1/4 tsp. nutmeg
1/8 tsp. cinnamon

Combine all of the above in a blender.
(If you like you can add a couple of tbls. of oil to make it even
healthier)
When mixed pour into your ice cream maker and follow mfg. directions
for soft serve.
Spoon ice cream into 12 muffin tins and put a wood stick in each.
Freeze. This freezes very hard and too difficult to manage if you
freeze in a container. Each bar is 9 protein and 1.5 carbs.
To get out of pan, run some cool water in the sink and set the muffin
tin down in it for a couple of minutes....remove all the ice cream
cups and store in plastic bag in freezer.




