SKINNY SCOOP indulge in a new love affair
Skinny scoop is a whey protein based ice-cream that contains absolutely no sugar. Instead, they use Xylitol. Xylitol is an all-natural sweetener derived from tree bark. This organic ingredient maintains stable blood sugar levels. So the best part is that you can enjoy your ice-cream without counting unnecessary calories.
They’ve got two delicious flavours; Vanilla Camilla and Donatello After-dark, with a third, Peanut Butter Zoey making her way to the shelves. Best described by the founders Jarred and Gabi, Vanilla Camilla is no plain Jane. She is a voluptuous & full-bodied vixen, the perfect partner for sunset strolls on the beach. Their Donatello After-dark is the sexiest of late-night treats. She’s bold, rich and decadent – a true Italian kiss. Donatello will leave you wanting more, every time.
From my side, skinny scoop is an absolute must have for this summer. Skinny scoop doesn’t only taste delicious, but is also the perfect snack for kicking the cravings in between meals.
Where to buy: Skinny Scoop is available at a number of stores such as Osumo (Sea Point, Green Point, Cavendish, Canal Walk), Wellness Warehouse (Kloof street, Waterfront, Cavendish, Paddocks), Spar (Cape Quarter, Vredehoek, Plattekloof, Die boord), Engen in Gardens, Giovanni’s Deli World in Green Point, and Morgan’s Deli in Blouberg. See all stores on their website.
Cost: From R34.99
For more info on the nutriti
onal value, visit their website :
Try out MOUTH WATERING recipes like their Banana Pudding with Butterscotch Sauce & Vanilla Camilla.
1. Preheat the oven to 180 degrees C & grease 4 ramekins/ foil moulds.
2. In a pan over medium heat, fry 125g salted butter for 5 minutes or until golden & foamy. Transfer to a mixing bowl and allow to cool for 10 minutes.
3. Add 1 mashed banana, 50g coconut sugar & 1 beaten egg and whisk to combine.
4. In a separate bowl mix 1 tsp baking powder, 1 tsp bicarb, 100g GF flour mix & 1/2 tsp xantham gum.
5. Add dry ingredients to wet mixture and fold in. Divide mixture between ramekins and cook for 15 minutes or until golden.
6. Meanwhile make the butterscotch sauce by cooking 75g butter on high heat for 3 minutes. Add 120g coconut sugar and 125ml cream and bring to the book. Stir to dissolve the sugar. Reduce the heat to medium and allow to cook for 5 minutes or until thickened.
7. Serve hot on top of banana pudding with a scoop of Vanilla Camilla
For more mouth watering recipes, follow skinny scoop on:
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