1 scoop whey protein powder, vanilla flavor (1/3 cup) *
1/2 teaspoon xanthan gum
1 1/2 cups cold water
1 tablespoon heavy cream
1/4 cup Da Vinci sugar free syrup, raspberry flavor
1/4 teaspoon raspberry extract
1/2 teaspoon sugar free raspberry gelatin powder
1/4 cup granular Splenda or equivalent liquid Splenda
Ice cubes

In a small bowl, stir together the protein powder and xanthan gum. Pour the water, cream, syrup, extract, gelatin and sweetener into a blender. Blend for a few seconds. Add the protein powder and blend briefly. With the blender on the highest speed, start feeding ice cubes, one at a time, through the top of the blender until the drink is very thick. Adjust sweetener, if necessary.

Makes 1 serving

* The carb counts for this recipe are based on whey protein powder that has 3 carbs per scoop (1/3 cup).

With granular Splenda:
Per Serving: 225 Calories; 8g Fat; 27g Protein; 12g Carbohydrate; 1g Dietary Fiber; 11g Net Carbs

With liquid Splenda:
Per Serving: 201 Calories; 8g Fat; 27g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs

I found that raspberry is a difficult flavor to create. The flavor tends to be very weak no matter how much flavoring I add. I didn't want to add more syrup, extract or gelatin because they would increase the carbs per serving. This tasted good, just not as good as I would have liked. This makes 2 tall glasses. You could cut the carbs in half by only drinking 1 glass. I strongly suggest that you do use the xanthan gum in this recipe. It thickens it by suspending the crushed ice and lots of air bubbles. Without xanthan gum, you'll end up with more like a slushy where the ice ends up in a big icy chunk in the glass.

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