Showing posts with label frozen dessert. Show all posts
Showing posts with label frozen dessert. Show all posts
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 hope you enjoy these super-easy vegan frozen delights!
BRYANNA’S VERSION OF LIME-Y AVOCADO SORBET
Servings: 6
Yield: 3 cups
One of those inexpensive little ice cream makers with the metal insert that you freeze (like a Donvier) works just fine with this recipe.
1 cup cold water
2/3 cup freshly-squeezed or organic bottled lime juice
2 large perfectly ripe avocados-- scoop the flesh out of the shells just before blending
3/4 cup light granulated unbleached organic sugar OR 1/2 cup light agave nectar
zest of 2 medium organic limes
Optional:
1/2 teaspoon Instant Clear Jel OR 1/8 teaspoon Xanthan Gum or Guar Gum (This keeps the mixture from freezing absolutely solid and adds creaminess, but, since the avocado contains natural oils, the mixture is creamy enough that you might not feel you need it. See about Instant Clear Jel here.)
Garnish:
Large flake coconut, lightly toasted, if you like
Add the ingredients to a high-speed blender or food processor in the order given. Process the mixture until smooth. Place the mixture in a covered container and chill thoroughly before freezing. Freeze according to your machine's instructions. Scoop into a covered freezer container and freeze until firm before serving.
Nutrition Facts
Nutrition (per 1/2 cup serving): 231.7 calories; 42% calories from fat; 11.8g total fat; 0.0mg cholesterol; 7.5mg sodium; 421.3mg potassium; 33.9g carbohydrates; 5.3g fiber; 25.7g sugar; 28.6g net carbs; 1.6g protein; 4.8 points
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Printable Copy
BRYANNA’S EASY THREE-BERRY
VEGAN FROZEN YOGURT
(Can be soy-free)
Servings: 8
Yield: Makes 3 1/2 to
4 cups
I used soy yogurt, but you can use whatever is your
favorite. One of those inexpensive little ice cream makers with the metal
insert that you freeze (like a Donvier) works just fine with this recipe.
2 1/2 cup plain vegan yogurt
3/4 cup light granulated unbleached organic sugar
OR Grade A light maple syrup or 1/2 cup agave nectar (use less if your fruit is very sweet)
3 Tbs fresh lemon juice (or bottled organic)
1 tsp pure vanilla extract
1 tsp pure lemon extract OR the zest of 1 organic lemon
1 1/2 cup frozen three-berry mixture
1 teaspoon Instant Clear Jel OR 1/4 teaspoon Xanthan Gum or
Guar Gum (This keeps the mixture from
freezing absolutely solid and adds creaminess, especially with low-fat frozen
desserts. See about Instant Clear Jel here.)
Add the ingredients to a high-speed blender or food processor in the order given, and process the mixture until smooth. Freeze
according to your machine's instructions. Scoop into a covered freezer
container and freeze until firm before serving. (NOTE: If you use thawed or fresh berries instead, you will have to
thoroughly chill the mixture before freezing in the machine.)
Nutrition Facts
Nutrition (per approx.
1/2 cup serving): 135.9 calories; 7% calories from fat; 1.1g total fat;
0.0mg cholesterol; 9.7mg sodium; 47.1mg potassium; 30.6g carbohydrates; 1.8g
fiber; 25.6g sugar; 28.8g net carbs; 1.9g protein; 2.5 points.
Enjoy!
Sunday, August 5, 2012
LOW-FAT VEGAN PINEAPPLE SHERBET WITH CARAMELLY-TOASTED COCONUT FLAKES
I developed this recipe some time ago, but somehow never got around to posting it. It's one of our favorite low-fat summer treats now. It's so simple and easy to make and contains very little sugar because of the natural sweetness of pineapple. No one ever guesses that there is tofu in it because silken tofu has a very neutral taste and an extremely smooth texture, and because pineapple is the main ingredient. Large flakes of toasted coconut coated in caramel-ly brown rice syrup add some crunch, contrast and texture to the smooth sherbet. I hope you'll enjoy it as much as we do!
Printable Recipe
BRYANNA'S LOW-FAT VEGAN PINEAPPLE
SHERBET WITH CARAMELLY-TOASTED COCONUT FLAKES
Servings:
10
Yield: 5 cups
This
not-very-sweet sherbet has the surprise of syrup-coated toasted coconut flakes
throughout. The brown rice syrup has a delightful caramel-like flavor. The
Instant Clear-Jel or vegetable gum keeps the mixture from freezing solid and
gives the sherbet a creamy quality. You can use an electric ice cream maker (I have a Cuisinart) or a simple table-top hand-crank model.
1/ 12.3
oz. box extra-firm or firm SILKEN tofu
( can be reduced-fat)
3 1/2
teaspoons lemon juice (fresh or organic bottled)
1/2
teaspoon vanilla extract
3/4
teaspoon Instant Clear-Jel (See about
this product and where to get it at this post) OR 1/4 tsp.
xanthan gum or guar gum
1
pinch of salt
1/19
oz can crushed unsweetened pineapple (or
tidbits) with juice
Add after
freezing:
1/2
cup large (wide-cut) unsweetened coconut flakes,
toasted
In the
blender, mix until smooth the first 5 ingredients. When smooth, add the
pineapple and juice and blend again.
Chill the
mixture thoroughly and freeze according to your ice cream maker's directions. Scoop the
frozen mixture into a cold bowl or shallow storage container. Keep frozen.
Mix the
toasted coconut flakes and brown rice syrup together in a small bowl. Remove
the sherbet from the freezer and drop "blobs" of the coconut/syrup
mixture over the top of the sherbet. Swirl through the ice cream with a spoon,
distributing it throughout the sherbet. Freeze until serving time. (You may have to leave it out at room temperature for a little while to soften it a bit before scooping. Or follow Real Simple magazine's advice: " Microwave on high [power level 10] in 10-second intervals, checking in between, until
ice cream reaches desired consistency.")
Nutrition Facts
Nutrition (per serving): 137.7 calories; 14% calories from
fat; 2.3g total fat; 0.0mg cholesterol; 63.7mg sodium; 135.9mg potassium; 28.6g
carbohydrates; 0.9g fiber; 24.7g sugar; 27.8g net carbs; 3.4g protein; 2.8
points.
Enjoy!
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