Thursday, July 30, 2015
We are ending the raspberry rotation and I had some in the freezer that needed to be used. Who doesn't like sherbet?
This clean version really reminded us of those push pop's that are so full of chemicals..
The coconut yogurt(any safe plain yogurt would work well) actually was a perfect addition and offered a nice additional tang. We love ice cream but sometimes when it is this hot outside we want something a little less rich. No eggs, no cooking and minimal fat via the coconut yogurt offered a lighter satisfying sweet treat!
Over the years we have found that IF Abby is going to eat fruit, veggies or berries we need to cook them first. I was hoping since these were frozen and the seeds removed they would be okay, and in small amounts it was, though next time I will cook the berries since she tolerates them better that way.(thinking blackberry next week!!!)
This freezes pretty fast with the lower fat/protein content but stays soft enough to serve the next day right out of the freezer.
I know a lot of families who juice their veggies and fruits.. I couldn't help but think perhaps using a juice of choice would work well. While the grape and apple do offer sweetness you cannot taste them. The berries,yogurt and sugar would disguise all sorts of juice.
3 cups fresh or frozen raspberries (caution,know your source berries are notorious for being corn tainted)
1/4 cup homemade grape or apple juice(we make grape juice from organic safe grapes for Abby and freeze it. )
3/4 cup C&H organic sugar(Add sugar to taste depending on the berries and juice you may need less or more.)
3/4 cup homemade coconut yogurt
1) In blender combine,berries,juice,sugar. Blend until smooth.
2)Place a fine mesh strainer over a bowl and pour in the berry mixture. Stir until only the seeds remain in the strainer. Discard seeds.
3)Add the coconut yogurt to strained berry mixture. I found a whisk was enough to combine it well.
5)Follow your ice cream makers instructions.