First and foremost, let me confess…
The sinfully rich looking creaminess you see above is not really gelato, and it’s not ice cream either.
Guys and Dolls…This is BETTER!
This is a virtually sugar-free, dairy free, healthy dessert that can be made within five minutes and will have your taste buds (and the little voice inside your head…or is that…just me? ;-)) convinced that you are sinning BIG TIME.
As you know from my juicing adventure, Sam and I have committed to eating healthier, which means getting creative and producing alternatives to typical desserts. After dinner we either skip dessert entirely or have some fresh fruit plain, or with some vanilla yogurt. Nevertheless, that doesn’t always satiate the craving for a sweet, creamy gelato/ice cream.
I guarantee that if you love gelato and ice cream the way I do, you will L-O-V-E this Mango-Banana (pseudo) Gelato.
It’s basically a mango and banana (already pre-cut and frozen) with just a little vanilla yogurt (I used soy yogurt) and a handful of walnuts pureed in a food processor.
I tell you, the mango and banana combination totally works! As Sam and I indulged last night, we kept commenting on how delicious our “gelato” was and how it easily competes with the real thing (like the one we had not too long ago), without all the extra fat and sugar. I don’t know about you, but for us, it doesn’t get any better than that.
In the past I’ve pureed frozen bananas (I got the idea from here), which is really good on its own. But of course, I had to take it to another level and added either mangos or (fresh, not frozen) strawberries to the frozen bananas with a little agave nectar, a few semi-sweet chocolate chips or sprinkled with cocoa powder. However, this one is by far the best. I can’t wait to continue experimenting with other fruits and nuts, nut butters, etc. (using the frozen bananas as a base for the “cream” factor).
You owe it to yourself, regardless if you’re trying to eat healthy or not (you can even have it for breakfast), to give this a try, and if you do, please feel free to share your thoughts.
My only concern now is, will my ice-cream maker feel lonely??
Thanks and have a great day!
“To eat is a necessity, but to eat intelligently is an art.” – La Rochefoucauld
Yields two servings
1 pre-cut frozen mango (skin removed)
1 pre-cut frozen large ripe banana (skin removed)
1/4 cup vanilla soy or greek yogurt
small handful of walnuts (or any nut)
Place first three ingredients into your food processor (or blender) and pulse continuously (scraping down sides as needed) until you start to get a lovely creamy texture, then add nuts and pulse for about 20 seconds. By the way, the frozen pieces of fruit may clump up, and it’ll feel like it’s not going anywhere, but don’t lose faith. Just continue to pulse. I sometimes pulse in 10-20 second increments a few times and then as if by magic, it all comes together beautifully.
When using blueberries in lieu of pumpkin to make muffins from the delicious Honey Walnut Pumpkin muffin recipe I made a while back, I was not sure which spice to use in place of the pumpkin spice.
I know I could have used cinnamon, but I wanted something different. So, I asked my buddy Google to tell me “what spices work with blueberries“. I got the idea to use coriander from this site and decided to go into unchartered territory and experiment.
I had purchased ground coriander to use for an Indian recipe (that I never got around to making), so it’s not a spice I’m very familiar with.
After some research, I learned that the use of coriander is native to the Mediterranean and Middle Eastern regions and has been known in Asian countries for thousands of years. It was used as a spice in both Greek and Roman cultures, the latter using it to preserve meats and flavor breads.
The coriander seeds have a fragrant flavor that is reminiscent of both citrus peel and sage. The early physicians, including Hippocrates, used coriander for its medicinal properties, including as an aromatic stimulant. Coriander leaves (cilantro) (which I love) are featured in the culinary traditions of Latin American, Indian and Chinese cuisine.
Duh! I’m sure I’ve had this in sooo many dishes and didn’t even know it.
Ladies and Gentlemen, I just made a new friend…the experiment was a winner! My husband, sister and mother all agreed they were really moist and DA-LISH.
The coriander offered a nice, mellow citrusy note (smelled really good too!) that paired really well with the blueberries and caramelized walnuts. And the best part is, because they are low-fat (no butter or oil), you can freely smother them with butter (like I did), take a bite and go to tastebud heaven.
One of these hot, buttered muffins with a good cup of coffee (or tea) makes for a good breakfast or afternoon snack :-).
“And the house of Israel called the name thereof Manna: and it was like coriander seed, white; and the taste of it was like wafers made with honey.” Exodus 16:31
(yields about 12 muffins)
- 1 1/2 cups whole wheat pastry flour
- 1/4 cup oat bran
- 1 1/2 teaspoon ground coriander
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons cane sugar
- 1/3 cup unsweetened applesauce
- 1/3 cup honey
- 1/3 cup light vanilla soymilk
- 6 oz. package of fresh blueberries (mashed)
- 1 medium ripe banana (mashed)
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chopped toasted walnuts
- 1/3 cup dark agave nectar
Preheat oven to 350°F. Grease a 12-muffin pan (or muffin cups) with cooking spray and set aside.
Line a baking sheet with waxed paper. Toast walnuts in saucepan on medium-low heat for about 5 minutes, then add 1/3 cup of agave nectar. When mixture starts to bubble, stir to prevent burning, cook for about another 1-2 minutes. Spread covered walnuts onto the waxed paper, allow to cool and break up clusters.
In a large bowl, whisk together flour, oat bran, coriander, baking powder, baking soda and salt. In a second large bowl, combine sugar, applesauce, honey, soy milk, mashed blueberries and banana, egg and vanilla.
Add this mixture to flour mixture and stir until just combined. Fold in walnuts.
Pour batter into prepared muffin pan and bake for about 20-25 minutes or when a toothpick inserted in the middle comes out clean. Cool for 10 minutes on a wire rack then remove from pan and set aside to let cool completely. Or you can pop one out of the pan, slather on the butter and enjoy!
Do you like Smoothies?
In fact, my morning doesn’t feel complete unless I’ve had my…
A – Strong cup of CAW-FEE (I’m from NY). 🙂
B – Some form of exercise…I like that there are different forms of exercise to choose from 😉
C – A smoothie packed with lots of fruit and protein.
After all, how else can you guarantee fulfilling your required amount (at least a portion) of daily fruit intake, while on the run?
So this morning after making a batch of pumpkin muffins (yes, again),
I had some leftover pumpkin puree, so I decided to add it to my smoothie mix.
My, my was it TASTY!
The best part is that it’s simple, quick, filling AND healthy.
For me it’s a no brainer…
1 cup of light vanilla soy-milk
1/4 cup of vanilla low-fat greek or organic yogurt
3/4 scoop of vanilla protein powder
Approx. 6 frozen strawberries
1/4 cup pumpkin puree
1/8 tsp. cinnamon
Put all ingredients in a blender and…..yes, you guessed it…blend for about 1 minute…
You’ve got yourself a YUMMY, HEALTHY breakfast on the go.
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. ~Josh Billings