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Better Nutrition - - CONTENTS - BY LISA TURNER

Our Mango Sun­rise Ve­gan Ice Cream is packed with omega- 3s.

Mango Sun­rise Ice Cream with Co­conut- Lime Dust Makes about 1 pint This creamy, is­land- in­spired ve­gan treat is for­ti­fied with flax oil for a hefty dose of anti- in­flam­ma­tory omega- 3 fats ( one serv­ing con­tains al­most 2,000 mg). Mango and goji berries add an­tiox­i­dants and a lovely peach blush. For a kid- friendly sum­mer treat, pour the ice cream mix­ture into Popsicle molds in­stead of freez­ing in an ice cream maker. Com­bine mango chunks, co­conut milk, cane su­gar, and flax oil in a blender, and purée un­til very smooth. Add goji berries, and purée un­til finely chopped, but some vis­i­ble bits re­main.

Trans­fer to ice cream maker, and process ac­cord­ing to di­rec­tions ( about 20 min­utes). While ice cream freezes, com­bine co­conut flakes and lime zest on cut­ting board, and finely chop into “dust.”

To serve, scoop ice cream into mar­tini glasses, cups, or dessert bowls, and sprin­kle with co­conut- lime dust. Serve im­me­di­ately.

Per serv­ing: 250 cal; 2g pro; 13g to­tal fat ( 8g sat fat); 0mg chol; 25mg sodium; 33g carb; 2g fiber; 30g su­gar.

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