This is one of my favorite summertime snacks. I’ve made it with any frozen fruit I have on hand—cherries, peaches, and strawberries, to name a few. I don’t recommend raspberries or blackberries, as they’ll make your “ice cream” seedy.
Courtesy of "Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less" by Amg Green. Ulysses Press.
|1/2 banana, frozen and chopped into -inch pieces||1/2 cup lowfat cottage cheese|
|1/2 cup frozen blueberries||1 tbsp chopped toasted nuts|
Put the banana and blueberries in a small food processor or blender. Process until it’s in small chunks. Add the cottage cheese and process until smooth, scraping down the sides of the bowl as necessary. Put your ice cream in a serving bowl and top with the nuts. If a firmer texture is desired, put the ice cream in the freezer for 5 minutes or so before eating.
*Quick Tip: Keep your freezer stocked with ripe, frozen bananas to make quick frozen treats like this one or to use in smoothies. Peel them, cut each one in half, and wrap them up. Before you wrap and freeze the bananas, if you slice them into segments without cutting all the way through, it makes it easier to cut them into chunks before adding to the blender or food processor.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf