Lean Coffee (Deluxe)¶
A version of “Coffee & Cream” with calories reduced by about 30%.
Spun on Sorbet, followed by a scrape-down and a re-spin. Went to the freezer again for an hour to firm up.
The coffee flavor is there but not dominant, the consistency is soft and from experience will get a bit firmer after several hours in the freezer.
Rating: 😋😋😋😋☕
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...].
Wet
- 350ml Extra strong coffee (≈1 cup + 3 fl oz + 1 tbsp)
- 120ml Soy milk 1.6% (sugar-free) [Berief]↗ (≈4 fl oz) • alternative: any other preferred milk (~2% fat) ℹ️
- 100g Cottage Cheese 4% [REWE Bio]↗ (≈3 oz + 1 tbsp) • alternative: 30g cream cheese and 70ml milk ℹ️
- 15g Glycerin (E422, VG) [hd-line]↗ (≈1 tbsp) • Sweetness = 60%; GI = 5; Density = 1.26 g/ml ℹ️
- 15g Brandy or Vodka 40 vol%↗ (≈1 tbsp) • alternative: 12g (additional) VG for a sober recipe ℹ️
- 21g ❔Coffee Liqueur 25 vol% [Caffè Borghetti]↗ (≈1 tbsp + 1 ¼ tsp) • if you have it, instead of the brandy/vodka
Dry
- 35g SweEX (Erythritol + Xylitol 3:2)↗ (≈1 oz + 1 ¼ tsp) • alternative: 47g allulose or dextrose ℹ️
- 15g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]↗ (≈1 tbsp) • not-as-good substitute: 1.5g guar, 0.5g xanthan, and 0.5g salt ℹ️
- 10g Whey + Casein protein (grass-fed) [Vilgain]↗ (≈2 tsp) • with stevia ℹ️
- 20g Skim milk powder 1:10 (SMP) [Vita2You]↗ (≈1 tbsp + 1 tsp)
- 3g ❔Instant Coffee [Mount Hagen] (≈½ tsp) • optional, for a stronger coffee taste; 1.5g per 125ml
- 5g ❔Cocoa Noir Intense 11% [Cacao Barry]↗ (≈1 tsp) • optional, for a darker color and a cocoa note
Adjust sweetness
- ≈7 drops Flavor drops Caramel (sucralose) [IronMaxx] • to taste ℹ️
DIRECTIONS¶
- Add "wet" ingredients to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients and stir with a spoon.
- For better results, let the base age in the fridge (covered, lid on), for a few hours or over night. This helps flavor development and gum hydration, especially with unheated bases.
- Freeze for 24h with lid on, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
| 🥗 Value | 100g | Serving | Total |
|---|---|---|---|
| ⚖️ Weight (g) | 100 | 340 | 680 |
| 🔥 Energy (kcal) | 61.4 | 208.7 | 417.5 |
| 🫒 Fat (g) | 1.0 | 3.6 | 7.1 |
| 🍞 Carbohydrates (g) | 11.2 | 37.9 | 75.9 |
| 🍬 Sugars (g) | 1.8 | 6.3 | 12.5 |
| 💪 Protein (g) | 4.6 | 15.7 | 31.3 |
| 🧂 Salt (g) | 0.2 | 0.8 | 1.6 |
- FPDF / PAC↗ (target 20..30): 31.06
- Protein / Energy Ratio (ok=12%; hi=20%): 30.03% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 48.6g • 7.2%
- Net carbs: 22.3g • ∝ 5 servings@136g: 4.5g • ∝ 3 servings@227g: 7.4g • energy ratio (low <20%): 21.4%
- 15g 'Salty Stability' is: 11.0g Inulin • 1.8g Glycerol Monostearate (GMS / E471) • 0.9g Tylose powder (E466, Tylo, CMC) • 0.6g Guar gum (E412) • 0.5g Salt • 0.2g Xanthan gum (E415, XG).