Jay Robb's Egg White Protein is amazing and makes fantastic gluten free, dairy and casein free ice cream! It is a bit expensive so save your pennies, but it is certainly worth the investment. This is the highest quality egg protein that I have tried so far and I adore it. I'll have a few recipes up here soon using this stuff- I use it in smoothies, ice cream desserts and sorbets, egg custard, and a few of my coconut flour creations.
I just ordered the 5 lb version of the vanilla flavor for my birthday gift :) As a note, if you are sensitive to Stevia, you shouldn't use this product since it does contain Stevia. Personally, it is vital that any product I use either have no sweeteners at all (this is preferable) or only use Stevia, Honey, Xylitol, or Agave- absolutely no artificial sweeteners, especially NOT aspartame! Though I am still trying to explain to my mother why Sweet N Low is bad... the "causes cancer" warning and documented detrimental health effects aren't persuasive enough for her :)
Here's the blurb off the Jay Robb website for the rest of us...
Here's the blurb off the Jay Robb website for the rest of us...
Egg White Protein
Vanilla, Chocolate, Strawberry, Unflav
ored- 24 Grams Of Protein Per Serving
- Lactose Free
- No Fat
- No Cholesterol
- No MSG
- No Aspartame
- No Acesulfame-K
- No Sucralose
- No Artificial Flavors
- No Artificial Sweeteners
- No Artificial Colors
- From Chickens Not Treated with Hormones
Contains No
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Where are the recipes with this egg white protein? I dislike the hemp but would try the egg white one.
ReplyDeleteYes, sorry I have been more in a hemp and even whey mood lately. I will post some recipes with this stuff in the next few weeks, but it makes great "ice cream." Even simple blueberry smoothies are the best!
ReplyDeleteI have not indulged much in this powder lately since I have had some bad reactions to eggs in the last month as a secondary reaction to gluten exposure at a dining out adventure (not fun). It's a leaky gut episode which made me sensitive to eggs, thus no egg white recipes lately. That's probably too much info for you :)
Just to get you started, just blend 8 oz water, 1 c. frozen blueberries, ~3 ice cubes (or to your thickness liking) and 1 large scoop of the powder.
I should also mention that I am less than thrilled with this new "improved" Jay Robb formulation for the vanilla egg white protein. They added xylitol and now it is sweeter than before and I get the feeling they did this to bulk up the product with cheaper fillers to save money. Xylitol isn't cheap and it is a natural sweetener, but it is cheaper than egg white protein- I mean really what isn't? That stuff is expensive!
I realize this post is from 2007, but I searched and didn't find your recipe to ice cream using Jay Robb's egg white protein. Please, do tell. :-)
ReplyDelete