Food & Home - - Conscious Eating -

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

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