July 2009 Recipes
July 6th, 2009
In celebration of National Ice Cream Month and as temperatures soar, cool off with homemade ice cream! Try one of these fun frozen treats for your own family and friends.
Kick the Can Ice Cream
Makes 4 servings
Prep Time: 30 minutes
Ingredients:
1 cup milk (can use lowfat, fat-free, flavored)
1 cup whipping cream (can use half-and-half)
1/2 cup sugar
1 teaspoon vanilla extract
Ice
Rock salt
Large and small cans with lids (like coffee cans, cleaned)
Duct tape
Directions:
Pour milk, cream, sugar and vanilla into small can. Cover the can and duct tape well. Shake the can to mix. Put a layer of ice and rock salt in large can. Add small can and layer more ice and rock salt. Cover can and duct tape well. Kick or roll the can for 10 to 15 minutes. Remove the small can. Scrape the ice cream away from the side of the can. Retape and put back in large can with more ice and rock salt. Kick or roll for 5 to 10 more minutes. Open can, stir and serve.
Variations:
For reduced fat ice cream, use lowfat or fat-free milk and half-and-half.
For strawberry ice cream, add 1/2 cup of fresh or frozen sliced strawberries.
For chocolate chip ice cream, use chocolate milk and add 1/3 cup chocolate chips.
Peanut Butter Cup Frozen Yogurt
Recipe by Jackie Newgent, RD, award-winning author of The All-Natural Diabetes Cookbook
Makes 3 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
1 1/2 cups plain lowfat yogurt
1/4 cup sugar
2 teaspoons unsweetened cocoa powder
1 teaspoon vanilla extract
2 regular-size peanut butter cups, chopped
2 tablespoons unsalted peanuts, chopped
Directions:
In a small bowl, whisk together the yogurt, sugar, cocoa powder and vanilla until thoroughly combined. Add this yogurt mixture, the peanut butter cups, and peanuts to the container end of an ice cream ball. Add ice and rock salt (or Kosher salt) to the other end of the ball according to manufacturer’s directions. Toss the “ball” around for 20 minutes, scraping down sides after 10 minutes. Scoop and enjoy.
Nutritional Facts per serving:
Calories: 230; Total Fat: 9 g; Saturated Fat: 3 g; Cholesterol: 10 mg; Sodium: 130 mg; Calcium: 25% Daily Value; Protein: 10 g; Carbohydrate: 31 g; Dietary Fiber: 1 g
Cocoa Nutty Monkey Ice Cream
Recipe by Jackie Newgent, RD, award-winning author of The All-Natural Diabetes Cookbook
Makes 2 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
1 1/2 cups reduced-fat (2%) or lowfat (1%) milk*
1 small banana, peeled and diced
1/4 cup sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon finely chopped walnuts
1 1/2 teaspoon vanilla extract
Directions:
Add all ingredients to the container end of an ice cream ball. Add ice and rock salt (or Kosher salt) to the other end, per manufacturer’s instructions. Toss the “ball” around for 20 minutes, scraping down sides after 10 minutes. Scoop and enjoy.
*For a creamier consistency, use reduced-fat (2%) milk. For a sorbet-like consistency, use lowfat (1%) milk.
Nutritional Facts per serving:
Using lowfat (1%) milk:
Calories: 240; Total Fat: 5 g; Saturated Fat: 1.5 g; Cholesterol: 10 mg; Sodium: 100 mg; Calcium: 25% Daily Value; Protein: 9 g; Carbohydrate: 43 g; Dietary Fiber: 3 g
Using reduced-fat (2%) milk:
Calories: 250; Total Fat: 7 g; Saturated Fat: 2.5 g; Cholesterol: 15 mg; Sodium: 75 mg; Calcium: 20% Daily Value; Protein: 8 g; Carbohydrate: 42 g; Dietary Fiber: 3 g
Chippy Bing Cherry Lowfat Frozen Yogurt
Recipe by Jackie Newgent, RD, award-winning author of The All-Natural Diabetes Cookbook
Makes 3 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
1 1/3 cups plain lowfat yogurt
3 tablespoons sugar
1/2 cup fresh (or frozen) sweet Bing cherries, seeds removed and diced
3 tablespoons semi-sweet chocolate chips
1 teaspoon vanilla extract
Directions:
Add all ingredients to the container end of an ice cream ball. Add ice and rock salt (or Kosher salt) to the other end, per manufacturer instructions. Toss the “ball” around for 20 minutes, scraping down sides after 10 minutes. Scoop and enjoy.
Nutritional Facts per serving:
Calories: 190; Total Fat: 5g; Saturated Fat: 3g; Cholesterol: 31mg; Sodium: 85mg; Calcium: 25% Daily Value; Protein: 7g; Carbohydrate: 31g; Dietary Fiber: 1g
