Sunday, July 7, 2013
TWO EASY-AS-PIE VEGAN FROZEN DELIGHTS
Easy Three-Berry Vegan Frozen Yogurt
I had to laugh after I told my husband that we were trying out a rather unusual sorbet after dinner. he said, "It's not avocado is it?" (He had seen it, evidently.) I said, defensively, "It's lime!" Which was true, up to a point. So, I served it (as pictured above and below) and he loved it, at which time I confessed and he admitted that he should be more open-minded.
I've been getting out the ice cream machine lately for experimenting, since it's suddenly full summer here. I have had two successes with my first two tries, so far. The Three-Berry Vegan Frozen Yogurt was a riff on an old recipe from my book "Soyfood Cooking for a Positive Menopause", and it is very low in fat (as long as you don't use a vegan yogurt made from full-fat coconut milk!), and so refreshing and beautiful! Using frozen berries to make the mixture means that you can start freezing it in your ice cream machine immediately, instead of having to wait for it to thoroughly chill.
The second (referred to in my first paragraph), came about simply because I had two large ripe avocados to use up and I had been wanting to try an avocado frozen dessert for some time. I try to keep the fat level down in most of my cooking, so I wanted to make an avocado sorbet with only the avocado providing the creaminess. (Many recipes I have looked at also call for full-fat coconut milk, which would raise the calorie level considerably.) So I started out with a simple recipe from The Savvy Vegetarian. She didn't specify the size of the 3 avocados called for, so I assumed she meant medium ones. I had 3 large ones, so that's what I used. I also added some lime zest to pump up the lime flavor-- the zest adds so much flavor compared to using the juice alone. It's higher in calories and fat than the berry dessert, but well worth it once in a while!