Skip to content

Recipe GuideLogo

Looking at the list of recipes from different angles, providing selections that conform with certain requirements and expectations.

Low-cal Recipes Ordered by Protein Content

Recipes

Recipes that contain under 85 kcal per 100g, sorted by their overall protein content in descending order.

Ingredients

Most common ingredients used to balance flavor, texture, and sweetness while keeping calories low include various proteins, specialized sweeteners, and stabilizers.

Sweetness

  • SweEX (Erythritol + Xylitol 3:2): This custom blend is used across most low-calorie recipes, such as CocoaLow and Strawberry Ice Cream, providing bulk and sweetness with a low glycemic index.
  • Xylitol: Frequently used on its own or as part of a blend, it offers sweetness equal to table sugar but with roughly 40% fewer calories.
  • Flavor Drops (Stevia/Sucralose): These ultra-sweet liquids allow for "dialing in" final sweetness without adding mass or calories, common in recipes like Vanilla Protein and Cheesecake Light.
  • Allulose: Used as a rare-sugar alternative, it provides a clean sweetness and helps with texture without being counted as "added sugar" in some regions.
  • Trehalose: A disaccharide often used in sorbets to add solids and improve texture without making the treat cloyingly sweet.

Texture and Body

  • Protein Powders (Soy Protein Isolate, Whey, Casein): These are the primary ingredients for boosting protein content while providing structural "body" and creaminess in dairy-free and low-fat bases like Vanilla Protein and Epic Spoons of Nom.
  • Vegetable Glycerin (VG): Crucial for "scoopability," glycerin lowers the freezing point drastically, preventing low-fat bases from freezing into solid, unprocessable blocks.
  • Inulin: A prebiotic fiber that mimics the mouthfeel of fat and binds water to improve creaminess in lean recipes like Lean Coffee and Radler Zäpfle.
  • Waxy Maize Starch (E1442): Often used in recipes like Vegan Vanilla or Grapple Sorbet, this modified starch adds thickness and prevents a watery melt without requiring cooking.
  • Skim Milk Powder (SMP): Used in dairy-based "lite" recipes to increase milk solids, which binding free water to prevent icy textures.

Flavor

  • Fresh or Frozen Fruit: Real fruit like strawberries, cherries, and plums provide the foundational flavor for sorbets and sherbets.
  • Cocoa Powder (11% or 21%): Used in chocolate-based recipes like CocoaLow and Toasted Cowcoa; blooming the cocoa in hot liquid first is recommended to release its full aroma.
  • Strong Coffee/Instant Espresso: Provides a robust flavor profile in recipes such as Espresso Martini Light and Lean Coffee.
  • Alcohol (Brandy, Vodka, Rum, Amaretto): Beyond flavor, spirits are used technically to soften the texture and open up aromatic notes.
  • Natural Extracts and Spices: Vanilla bean powder, cinnamon, and lemon zest are common "finishing" flavors that add depth without significant caloric impact.

Grouped by Major Flavor or Ingredient

Vanilla

Recipes featuring vanilla as their dominant flavor or core base component, listed with the percentage of vanilla ingredients (powder and/or extract) relative to the total recipe weight.

  • Buttermilk Vanilla: A core vanilla recipe that utilizes approximately 1.34% vanilla components (extract and powder) to achieve its profile.
  • Speyside Vanilla: Based on the buttermilk vanilla profile with an infusion of Scotch, this recipe consists of approximately 1.29% vanilla extract and powder.
  • Vanilla Protein: Described as a "pure vanilla" base with double the protein, it features approximately 0.56% vanilla bean powder.
  • Vanil-Low: A low-calorie vanilla ice cream that includes approximately 0.74% vanilla bean powder.
  • Vegan Vanilla: This plain dairy-free vanilla base is composed of approximately 0.58% vanilla bean powder.

Chocolatey

The following recipes contain more than 20g of cocoa powder or more than 30g of chocolate.

  • Buttermilk Stracciatella: This recipe features an option for 50g of dark chocolate, which accounts for approximately 7.3% of the total weight.
  • Cacao Noir a/k/a Charcolate: This intense selection uses 50g of dark chocolate and 20g of cocoa powder, making the total chocolate/cocoa content approximately 10.1% of the base.
  • ChiaChoco: This high-fiber recipe contains 30g of cocoa powder, representing approximately 4.2% of the final weight.
  • Chocolate Caramel: This protein-enriched version uses 40g of cocoa powder, making up approximately 5.6% of the total weight.
  • CocoaLow: This low-fat vegan option contains 35g of cocoa powder, accounting for approximately 5.1% of the weight.
  • Dark Temptation: A rich boozy recipe that includes 50g of cocoa powder and 50g of dark chocolate, totaling approximately 13.1% of the weight.
  • Starry Night: Featuring a dark cacao base, this recipe uses 25g of cocoa powder, which represents approximately 3.5% of the total weight.
  • Winter Wonderland: This festive holiday selection uses 40g of cocoa powder, making up approximately 6.2% of the final recipe.

Fruity

The following recipes feature fruit as their major ingredient, making up more than 2/5 (40%) of their total weight.

  • Apple Milk Crème: This vegan and dairy-free recipe consists of approximately 48.6% fruit content by weight.
  • Apple Strudel: An applesauce sherbet that features approximately 50.6% fruit.
  • Banana+Rum Gelato: This tropical gelato is composed of approximately 43.8% peeled bananas.
  • Creamy Watermelon: This sherbet is primarily made of watermelon pulp, accounting for approximately 76.2% of the total weight.
  • Dirty Peach Bourbon: A dairy-free selection where peaches make up approximately 55.6% of the base.
  • Easy Peely: A banana-heavy recipe consisting of approximately 48.2% fruit.
  • FroYo Apricot: This tangy yogurt ice cream contains approximately 65.3% apricots.
  • GaMe On: A Galia melon sherbet where the fruit pulp makes up approximately 73.5% of the total weight.
  • Grapple Sorbet: Combining apple and grape juices, the total fruit liquid accounts for approximately 67.0% of the recipe.
  • Just Fruit: This versatile sorbet consists of approximately 66.2% fruit.
  • Lemon Sorbet: A refreshing citrus blend with approximately 59.0% total fruit content from mandarins and lemon juice.
  • Mandarin Sherbet: This recipe is composed of approximately 44.1% mandarins.
  • Mango Kulfi: A rich tropical dessert containing approximately 44.1% mango.
  • Orange Julius: An intensive citrus blend featuring approximately 73.6% total fruit.
  • Orange & Peach: This fruit-forward selection contains approximately 68.1% fruit content.
  • Pineapple Sorbet: A creamy sorbet where pineapple makes up approximately 66.2% of the total weight.
  • Strawberry Sangria: A boozy sorbet featuring approximately 60.0% fruit.
  • Winter Apple: This applesauce sherbet includes approximately 44.1% fruit.

Boozy

The following recipes contain more than 30ml of an alcoholic beverage.

  • Banana+Rum Gelato: Contains 50g of Jamaica rum, accounting for approximately 7.3% of the total recipe weight.
  • Coconut: Features 30g of Jamaica rum, making up approximately 4.3% of the base.
  • Dark Temptation: Includes 45g of Jamaica rum (used in the base and for soaking mix-ins), representing approximately 5.9% of the weight.
  • Dirty Peach Bourbon: This vegan recipe uses 40g of bourbon, which is approximately 5.6% of the total weight.
  • Drunken Peach Cheesecake: Contains 40g of Jamaica rum, accounting for approximately 5.8% of the total recipe.
  • Irish Cream: Utilizes 70g of Irish whiskey, which makes up approximately 10.2% of the total weight.
  • Lemon Cake: Includes 40ml of Limoncello, representing approximately 6.1% of the recipe by weight.
  • Piña Colada: Contains 40g of Jamaica rum, which accounts for approximately 5.9% of the total weight.
  • Rum Raisin Coconut: Uses 45g of Jamaica rum, representing approximately 6.7% of the total recipe.
  • Speyside Vanilla: Includes 45g of Speyside Scotch whisky, which is approximately 6.5% of the total recipe.
  • Strawberry Sangria: Features 200g of red wine, representing approximately 30.0% of the total weight.
  • Tropical Mudslide: A complex layered recipe with 50ml almond liqueur, 50ml Batida de Côco, and 25g Jamaica rum, totaling approximately 17.7% of the weight.
  • Tropical Rum Punch: Includes 45g of Jamaica rum, making up approximately 6.7% of the weight.
  • Vegan Almond: Utilizes 40g of almond liqueur, which accounts for approximately 5.9% of the recipe.
  • Vegan Lime Light: Contains 50ml of Limoncello, representing approximately 7.6% of the total weight.
  • Winter Almonds: Features 40ml of Amaretto, making up approximately 6.1% of the recipe weight.
  • Winter Wonderland: Includes 35ml of Amaretto, which is approximately 5.7% of the total weight.
  • Witches' Brew: Contains 50g of Grappa, accounting for approximately 7.4% of the recipe by weight.