HEALTHY RECIPES

Dairy-free ice cream with Gabarit

By Le Gabarit Makes 1kg

INGREDIENTS

• 170g natural sweetener • 4g sorbet stabilizer (cellulose

• 420g water • 400g strawberry juice or purée

PREPARATION

For the syrup, mix water with the sweetener. Place over high heat. When the mix reaches 40°C, slowly pour in the sorbet stabilizer. Boil the mixture to create a uniform liquid in which the sweetener crystals have dissolved. Take the pot off the heat and transfer the liquid mix to an ice bath. Allow to completely cool. Combine the syrup mixture with the main ingredient (juice or purée). Let the mix mature for at least 2 hours and up to 6 hours to produce a high quality sorbet. Transfer the sorbet base to -10°C freezer. Same taste, less calories is music to our ears, especially when you’re talking about ice cream. Mireille Rizk

Corbani of Le Gabarit diet center offers up her signature sweet recipe with only 15 calories per scoop