Coconut-Peach Sundaes
Coconut-Peach Sundaes
Prep Time
10 minutes
Number of Servings
Serves 4
Ingredients
- 4 ripe peaches, pitted and sliced
- 1 pint of dairy-free, sugar-free coconut milk ice cream*
- 4 Tbsp shredded coconut
Directions
- Place one sliced peach into each of four dessert bowls.
- Top each bowl with a scoop of coconut milk ice cream.
- Sprinkle each bowl with 1 tablespoon of coconut. Serve immediately.
Nutrition Info
144 Calories, 2 g Protein, 0 mg Cholesterol, 22 g Carbohydrates, 13 g Total sugars (0 g Added sugars), 3 g Fiber, 7 g Total fat (6 g sat), 3 mg Sodium, [nutrition:1] Vitamin B3 (niacin), Vitamin C, Vitamin E
Cantaloupe Lime Frozen Pops
Cantaloupe Lime Frozen Pops
Number of Servings
Serves 8
Ingredients
- 4 cups cantaloupe, roughly chopped
- Honey or agave, to taste (recommend 2 Tbsp)
- 1 Tbsp lime juice
Directions
- Place all ingredients in blender.
- Blend until smooth.
- Pour into pop molds and freeze until hard.
Nutrition Info
Made with 2 Tbsp honey: 44 Calories, 1 g Protein, 0 mg Cholesterol, 11 g Carbohydrates, 11 g Total sugars (4 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 13 mg Sodium, [nutrition:3] Vitamin C, [nutrition:1] Vitamin A
Blueberry Yogurt Frozen Pops
Blueberry Yogurt Frozen Pops
Number of Servings
Makes 8 Pops (Serves 8)
Ingredients
- [q:2 1/4] cup plain or flavored Greek yogurt (equivalent of one large container)
- 1 cup fresh blueberries
- honey or agave to sweeten to taste
Directions
- Pour all ingredients into blender and blend until smooth.
- Pour into pop molds and freeze until hard.
Nutrition Info
Made with 2 tablespoons honey: 97 Calories, 6 g Protein, 11 mg Cholesterol, 10 g Carbohydrates, 9 g Total sugars (4 g Added sugars), 1 g Fiber, 4 g Total fat (3 g sat), 38 mg Sodium, [nut:1] Calcium
Eggnog Ice Cream
Eggnog Ice Cream
Number of Servings
1 quart
Ingredients
- 3 eggs
- 2 cups milk
- 1 cup sugar
- 2 cups eggnog
- 2 tsp vanilla extract
- [q:1/4] tsp nutmeg
Directions
- In a large saucepan, beat the eggs, milk and sugar until well blended.
- Cook the egg mixture over low heat, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon. It will take about 20 minutes.
- Let the mixture cool.
- Add the eggnog, vanilla and nutmeg.
- Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
- Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms. It will typically be more like soft-serve when you first make it.
Cranberry Orange Pops
Cranberry Orange Pops
Number of Servings
6 pops
Ingredients
- 9 ounces orange juice; divided use
Cranberry Sauce
- 6 ounces fresh cranberries (about [q:1 1/3] cup)
- 4 ounces orange juice ([q:1/2] cup)
- [q:1/2] cup granulated sugar zest of one orange
Directions
- In a medium saucepan over medium heat, dissolve the sugar in [q:1/2] cup orange juice.
- Stir in the fresh cranberries and cook until the cranberries begin to pop (about 8 minutes).
- Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
- Place in refrigerator for at least two hours.
- Remove Cranberry-Orange Sauce from the refrigerator and place into a blender.
- Add in 6 ounces of orange juice and blend until smooth (mixture will be slightly thick).
Assemble The Pops
- Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour about [q:3/4] ounce of cranberry-orange base into each cavity; allow layer to freeze completely.
- Pour [q:1/2] ounce orange juice into each cavity directly on top of the cranberry-orange layer; allow layer to freeze completely.
- Pour another layer of the cranberry-orange base up fill line in each cavity (approximately [q:3/4] ounce per pop); allow layer to freeze completely.
- Remove the pops with the Super Tool. Repeat with remaining pops.
Nutrition Info
1 pop: 210 Calories, 1 g Protein, 0 mg Cholesterol, 53 g Carbohydrates, 46 g Total sugars (33 g Added sugars), 2 g Fiber, 0 g Total fat (0 g sat), 3 mg Sodium, [nut:5] Vitamin C, [nut:1] Vitamin B1 (thiamine)
Lemon Sorbet
Lemon Sorbet
Ingredients
- [q:1 3/4] cups water
- 2 cups sugar
- 2 cups juice from freshly squeezed lemons
- 1 Tbsp freshly grated lemon zest
Directions
- Ccombine water and sugar in a small saucepan and bring to a boil.
- Keep at a boil until sugar dissolves.
- Remove from heat, and allow to cool.
- Stir in the lemon juice and lemon zest.
- Transfer mixture to a 13-inch by 9-inch metal baking pan.
- Stir every half hour.
- Freeze until firm (about 2 to 3 hours).
Nutrition Info
Calories: 167 Fat: 0 Carbohydrate: 44.2g (Dietary Fiber 0.2g Sugars 41.1g) Protein: 0.2g Cholesterol: 0g Sodium 1.3g