Katie turns … 28? I think.

• Neapolitan Style Pizza with Mortadella, Burrata, & Pistachio
• Champagne: Nicholas Feuillatte

• Smoked Trout Salad with Grapefruit & Avocado
w/Negroni Sbagliato

• Ricotta Gnocchi with Cherry Tomato Pomodoro
w/Produttori del Barbaresco

• No-Bake Chocolate Tart
w/Helm VSOP Cognac

Amazingly Tasty. I can’t believe how low calorie and high protein this is. It’s worth buying the Ninja Creami just to make it. Significantly better than Halo Top and equivalents.

High Protein & Low Calorie Biscoff Ice Cream🍨💪🏼
Source: https://www.tiktok.com/@aussiefitness/video/7270098466469121287

400 calories, 48 grams protein!

Mix the following. Ideally using a (immersion) blender.

Ice Cream
240ml Unsweetened Almond Milk
30g Vanilla Whey Protein Powder (Rule1 - Vanilla Creme - or your choice of flavour / Brand)
90ml Fat Free Milk (Devondale 99.9% Fat Free
Milk - can be substituted for fairlife, skim milk etc)
8g Vanilla Sugar Free Pudding Mix (can be substituted for regular)
10g Natural Sweetener (Natvia Gold Sweetener)
2 Tbsp Biscoff Spread
1 Crushed Snack Sized Biscoff Biscuit

Toppings (optional)
10g Melted Biscoff Spread
1/2 Crushed Snack Sized Biscoff Biscuit

Notes
You can mix things up, but this really works as is. The Rule1 vanilla power I think is essential to this tasting as good as it does.

Biscoff Pie: Super-Rich Ice-Box Style Pix, Delicious. ****
Adapted from Texan Erin

Ingredients

Crust:

• 30 Biscoff cookies (about 1 1/2 cups)

• 3 tablespoons sugar, melted

• 6 tablespoons (84 grams) unsalted butter

Filling:

• 1 cup (240ml) heavy cream

• 1, 8-ounce package (225 grams) cream cheese

• 1 cup (260 grams) Biscoff spread (also known as Speculoos)

• 1/2 cup (100 grams) granulated sugar

• 1 teaspoon vanilla extract

Directions

1. Make the Crust

   1. Preheat the oven to 325°F (160°C).

   2. In the food processor, pulse the cookies, sugar to a fine, sand-like texture.

   3. With food processor running, add melted butter.

   4. Push the crust over the bottom and up the sides of a 9-inch pie pan. Bake for 9 minutes. Take out of the oven and let cool completely.

   5. In a medium bowl, beat the heavy cream to stiff peaks.

2. Make the Filling:

   1. In a separate medium bowl, beat the remaining ingredients until well blended. I normally mix it for about two minutes.

   2. Fold the whipped cream into the filling mixture until it’s well combined.

3. Assemble

   1. Pour into the cooled crust.

   2. Put into Freezer until fully child. Remove, slice, and then refrigerate until ready.

   3. Just before serving, melt 4 tablespoons of the Biscoff spread in a double boiler and drizzle over slices. Crumble an extra cookie or two for crunch. Serve immediately.