Quick Introduction to me and the joy of Italian Ice

I started this weight loss journey in November 2010, weighing 240 pounds at 5'3".  After jumping through a few hoops (some that were on fire it seems) I had my RNY gastric bypass on 4/12/11.  I weighed 224 pounds that morning so we will see what I weigh on the 20th when I go for my follow up.

Why Shrinky Dinks?  Do you remember those toys when you were kids or maybe your parents were kids (man I feel old) that would shrink in the oven?  I feel like that.  They get smaller and smaller the hotter that they get.  Well, I'm in the opposite.  The smaller I get the hotter I get!  I also get healthier along the way which makes it one heck of a ride.

Now for the recipe:  I've been on liquids since surgery.  I'm bored.  Unfortunately, Popcicles and Italian Ice, two of my favorites are not the best source of protein.  So, today I got the notion to make homemade italian ice.  Well, why not add some protein to it and make it good for me.  It was a bit time consuming, but so worth it in the end.  This recipe is for fruit punch flavored tweak it as you need with your favorite flavors.

Step 1:
1 cup of water
2 packets Crystal Lite Fruit Punch
2 scoops Syntrax Nectar Crystal Sky

Mix these ingredients in the blender, with a spoon a whisk however you see fit.  Blending in the blender breaks the protein down the best, but leaves a bit of foam.  I like the foam personally but if you let it set in the fridge for a few hours after blending the foam will go away.

Step 2:
1/2 cup Splenda
1 cup water

Put this together in a saucepan on the stove.  Bring to a boil and let boil about 5 minutes.  Keep an eye on it to make sure it doesn't boil over or burn.  Turn it off, remove from stove and let it set until it has cooled considerably.  I make sure it is cooler than a lukewarm bath.  It has to be under 130 degrees to add to the other mixture.
Once it is cooled mixed both mixtures together in a bowl.  I used a glass bowl because they seem to cool more evenly, but whatever you prefer.  Put it in the freezer.  Wait about 30-45 minutes and go stir.  There will be some ice crystals that have started to form, that's how you know it's doing what it should.  Now, go stir about once an hour for the next couple of hours.  At some point a few hours later (it took mine 3 1/2) it will magically hit the perfect italian ice consistency. 

I'll post pictures tomorrow, my camera was dead tonight.  I used 1 cup of Splenda and it was way too sweet for me.  I think 1/2 a cup will make it perfect.  It takes a bit of time to make, but it isn't like you have to stand and watch it.  I can't wait to have this in the dead of summer.  I'll try some other variations and let you know how those turned out too!