Low Fat Banana Ice Cream

Yes, fellow foodies – you did read the title correctly! Low fat – LOW FAT – banana ice cream! Get set for this oh-so-very-easy-recipe that will set your taste buds alight and will incredulously impress you with it’s simplicity. 

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Ingredients

Serves 4-6 portions

6 bananas, peeled and sliced

250ml very low fat natural yoghurt

1tbsp natural honey

Method

  • On a large baking sheet, place a piece of greaseproof paper large enough to cover it.
  • Next, place the slices of bananas individually on the greaseproof paper and when the baking sheet it covered in the spherical ‘discs’, place it in the freezer. Allow the banana slices to freeze.

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  • When the slices are fully frozen, remove them from the freezer and transport them to the bowl of a food processor.
  • Add the very low fat natural yoghurt and honey, and blitz the ingredients until combined.

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  • Next, scoop the ice cream into a freezer-proof container for storing afterwards.
  • Ahead of placing this in the freezer, serve scoops of this soft ice cream with a few raspberries to decorate and a drizzle of raspberry coulis.

Dawn: This is something I dreamed up when thinking about low fat ice cream variations – a term, in itself, that sounds contradictory yet isn’t! This recipe really is so ultra simple to make and tastes lovely, too. A summertime divine treat!

Andrew: Our Ice Cream Off is scooping a lot of ice cream fans’ attention!

Dawn: Let the competition continue!

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How To Make Orange Ice Cream

This is a lower fat version of ice cream and has a sorbet/ice cream texture and a delightful tangy flavour – an ice cream with zest!

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Ingredients

7 oranges, peeled and segmented

300ml double cream

300ml reduced fat creme fraiche

200g sugar (granulated used here)

1-2tbsps lemon juice (bottled or freshly squeezed)

A pinch of salt

Method

  • Put 6 of the peeled whole oranges’ segments into a food processor and blitz until they have created a ‘bity-looking mush’.

Dawn: I like the descriptive!

  • Next, in a bowl put the double cream, reduced fat creme fraiche and mix together. Set aside.
  • Put the sugar and the lemon juice into a saucepan and slowly dissolve over a low heat, stirring all the time.

Andrew: Stirring helps prevent the sugary syrup from sticking to the saucepan and burning.

  • Add the orangey ‘bity-looking mush’ to the sugary syrup, and stir until the ingredients are mixed together.
  • Gradually add the cream, creme fraiche and a pinch of salt, slowly stirring the ingredients together.
  • When the ingredients are combined, add the segments of the remaining orange, tearing them as you add them to the mixture. Roughly stir these into the ice cream mixture.
  • In a freezer container, line with cling film and pour in the ice cream mix. Cover and place in the freezer.
  • For the next 3-4 hours, remove the freezer container from the freezer every hour and roughly mix the ice cream with a fork, replacing it in the freezer.

Dawn: I make mine and allow it to freeze overnight. I also rarely buy castor sugar preferring to use granulated and on the odd occasion that I do need to use castor sugar, I put the required amount in the food processor and blitz it – hey presto! Castor sugar!

Andrew: Another great tip, Dawn. Saves money, too, as castor sugar is often more expensive than granulated. 

  • When you are ready to serve it, remove from the freezer about 30 minutes beforehand.

Dawn: This makes a really tangy, tasty and refreshing ice cream that is partly ice cream sorbert.

Andrew: Mmm…my mouth is watering…pass a dish of it, would you, please?

Dawn: Of course.

Andrew: And that’s it, folks! Simple!

For more recipes that are so easy to make and inexpensive to do, simply follow this blog www.forfoodlovers.wordpress.com and receive recipes straight into your very own ‘inbox’ when the happen! Newsfeed on Twitter and updates on Facebook, too. 

How to Make Lemon Ice Cream

There’s nothing quite like simply liberating an idea and sharing the outcome with everyone…and one such idea is here!

How, on a wonderful summer’s day in balmy August, can one hope to create something magical and tantalizing that sets your taste buds alive? Easy! Think cool…tasteful…refreshingly classic…no, sillies – not the author of this piece ;O)

Recall alfresco style dining? Picnic blankets laid on a bed of cushioned green velvet-like grass crowned by plate upon plate of visual delights to feast one’s hungry eyes upon? From red, green, orange and yellow jewels of fresh and glistening peppers, statuesque cucumber, textured lettuce leaves dancing in the sunlight to crunchy coleslaw chiefs sat overseeing legions of row upon row of cooked meats of ham, pork and chicken…with tums full but craving something sweet and delicate to round-off such an abundance of summer day treats, one thing comes to mind and with it, an energy that pushes all other sweet indulgent thoughts away as it clambers to the forefront of one’s mind…

…ice cream!

lemon ice cream

Dawn: Slave! Bring me something smooth, rich and sophisticated!

Andrew: Like this?

Dawn: (exasperated) Andrew! That’s you in a George Clooney mask!

Andrew: Can’t you see any similarity?

Dawn: A comatose myopic pig could see through that disguise!

Andrew: That’s a bit short sighted of you!

(Dawn raises eyebrows)

Andrew: I’ll try again!

Dawn: You do that!

Andrew: Ah! I have it! The Cary Grant of puddings! Oozing easy charm, flavoursome and elegant!

Dawn: I will await your efforts to convince me!

Andrew: Give me about 5 hours to dress it up!

Dawn: I can wait! It had better be worth it!

Andrew: Oh it will!

Ingredients

3 lemons

200g caster sugar

450ml double cream

½ tsp salt

Dawn: Salt in my ice cream! Better be a great reason!

Andrew: Stops it from over-freezing! And it goes with lemon and tequila!

Dawn: Tequila Mockingbird!

(Andrew returns raised eyebrow gesture of earlier)

Dawn: I will leave you to it!

Andrew: You do that! Now this has to be the simplest ice cream recipe ever.

Method

  • Grate the peel of one of the lemons using the fine side of the grater.
  • Squeeze the juice from all three lemons, taking care to pick out the pips.
  • Combine the lemon juice with the sugar. Add the cream and salt slowly. Mix carefully. You will find that the mixture thickens very quickly.
  • Pour into a shallow container and lace in the freezer.
  • Check regularly. When the ice cream is solid around the outside but still mushy in the centre stir with a fork.
  • Freeze again until the ice cream is firm.
  • Serve with raspberries, other summer fruits or simply with a sprig of mint.

Dawn: (Claps hands) Come slave! I desire to consume said creamy comestibles!

Andrew: Here Mistress! Thank you for your patience!

Dawn: MMMMMMM!!!! You certainly pass the smooth, rich and sophisticated test!

Andrew: And pray… what did your last slave die of?

Dawn: Not boredom, that’s for certain!

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