Guilt-less Desserts & Treats for your Family
It’s the first day of Summer and to mark the change in season I wanted to share with you the first of many refreshing recipes to come to you as I slowly melt away. But before I get to the secret ingredient in these hot pink Ice Creams (the clue is in the name)… this.
Summer means something different to everyone. Ask most people and they’ll tell you about swimming at the beach (although for us inlanders that’s more of a dream than a reality), lazy days by the pool (a distant memory when you have kids to contend with) and Pina coladas by the palm tree (or lukewarm tap water by the dead fern in the front yard!) but the reality is never as romantic as our daydreams.
Let me fill you in on some of the real truths of Summer.
The joys of stomach control bathers. You know the ones that feel like you have a large rubber band around your middle holding everything in for dear life. Just don’t need to take them off in a rush… ’cause there ain’t no lady like way to do that!
And on the topic of bathers; bikini lines. Argghh; thank god for board shorts!
Shorts. There are many things about my body that I celebrate, but my knees are not one of them. Knees are not the prettiest of joints in the body (they can’t all be like the elegant elbow), and for some reason they seem to want to take that title and run with it by adding thick blue veins, saggy thighs the ever-present knee beard (the hair that you can never seem to shave off the bottom of the knee cap). So, you are left with two choices. Do you overheat and wear ¾ or full length pants or do you let the knees go free and hope that people notice your t-shirt instead? (Note to self; must go and buy distracting t-shirt)
Sweat Mo’s and BO. Nothing says sexy summer like a sweaty upper lip line and stinky armpits. It doesn’t matter how fresh your new maxi dress is, the same cannot be said about you after spending an afternoon in the Summer sun.
And lastly… sock lines. The ugly truth that we all wear calf high training socks is plainly obvious once the summer sandals come out of the cupboard. Sock lines are a good guide of one’s dork factor; the higher the tan line the bigger the dork (picture your science teacher back in the early 90’s wearing knee high socks and jesus sandals).
The best thing about summer? Ice Cream!!!! We all scream for Ice Cream.
This Raspberry and Beetroot Ice Cream is another addition to my strange yet tasty vegetable Ice Cream collection (as seen here, here and here’s another). It is made from stewing boiled beetroot and raspberries to make a concentrate before blending all evidence of hidden vegetables out of it. I have added coconut milk to make the ice cream, but if dairy is no issue for you then you could add thickened cream.
My favourite way to make this Raspberry and Beetroot Ice Cream is in moulds. The sticks are easy for the kids to hold and eat, and it ensures everybody gets the same amount (because god forbid one child should have a teaspoon more!). If you can’t find moulds at the shops use an upside down small plastic cup and insert an ice cream stick.
So, hold onto your fans and unglue those sweaty thighs cause this is the Summer of the healthiest Ice Creams ever!
- 100 grams Raspberry (frozen, thawed or fresh)
- 100 grams cooked and diced Beetroot (to cook beetroot; place a whole beetroot in a saucepan and cover with water. Bring the pot to the boil and then simmer over medium heat for 40 minutes, or until a knife can be inserted all the way through)
- 1 Tablespoon Water
- 1 Tablespoon Maple Syrup/Rice Malt Syrup/Honey
- 2 teaspoons Vanilla Extract (optional)
- 1 Cup Coconut Cream (place an opened can of coconut milk/cream in the fridge overnight. Scoop out the thickened cream and discard the watery remains)
- 1-2 more Tablespoons Maple Syrup/Rice Malt Syrup/Honey
- Place the raspberries, diced beetroot, water and maple syrup in a small saucepan and bring to the boil. Reduce the heat to medium and simmer for 10 minutes, stirring often to prevent the mixture from sticking to the pan. Remove the saucepan from the heat and allow to cool.
- Place the cooked mixture in a kitchen blender and process until pureed. Alternatively this can be done with a hand stick blender. Add the coconut cream and vanilla extract and blend until well combined.
- Taste and if desired add the extra sweetner
- Pour the mixture directly into the moulds and place in the freezer for at least 6 hours (but preferably over night). To assist in removing the icy pole run the mound under warm water to loosen it.
- Pour the Ice-cream into a shallow container and cover. Freeze for at least 4 hours (longer is fine). Once set remove from the container and process in the blender until smooth. Serve immediately. This last step is needed as the Ice cream can go too hard and icy.
- You can leave the icecream on the bench for 20 inutes to allow it to soften which may mean you don't need to blend it.
- Follow the manufacturers instructions.