Dairy products are the main dietary source of numerous compounds like calcium, vitamin D, butyrate, lactoferrin and conjugated linoleic acid, which have all been shown to exhibit anticarcinogenic properties and, as such, may contribute to reducing the risk of developing breast cancer. When it comes to low-fat dairy, a recent review of multiple studies done on dairy and its relation to breast cancer showed that the consumption of yoghurt and low-fat dairy products is associated with significantly reducing one’s risk of developing the disease, while other dairy products are not. In support of these findings, another study revealed that the intake of high-fat dairy – but not low-fat dairy – is related to increased mortality after breast-cancer diagnosis.
frozen yoghurt mixture from the freezer and break it into chunks using a knife or spoon. Place the chunks in a strong blender (in batches, if necessary). Blitz until smooth, adding the soya/fat-free dairy milk as you go. Continue to blitz until a soft-serve-like consistency is achieved. Transfer the mixture to a large piping bag fitted with a large star nozzle. Pipe the mixture into 4 cups or dessert bowls. Drizzle with the “caramel” sauce. Serve immediately.VANILLA NICE-CREAM CUPS WITH CINNAMON-AND-DATE “CARAMEL” SAUCE