That’s a lot o’ gelato

Natural Solutions - - Publisher's Note -

Gelato è deliziosa! It’s also the health­ier op­tion when com­pared to tra­di­tional Amer­i­can ice cream. It’s higher in vi­ta­mins and min­er­als and is an ex­cel­lent source of pro­tein—es­pe­cially when made with milk or nuts. It’s lower in fat and calo­ries than ice cream, too, so you can al­ways come back for a few more bites! Be care­ful, though, as less air is added to gelato– it has a higher in­gre­di­ents-to-weight ra­tio. We com­pared the nu­tri­tional in­for­ma­tion of four gelatos and a ve­gan ice cream to find out which one is right for your spe­cific di­etary de­sires. Buon ap­petito! Cup­cakes (we used gin­ger­bread) Arc­tic Zero (we used Cake Bat­ter) Cream cheese frosting

Bake cup­cakes ac­cord­ing to your recipe and let cool. Re­move Arc­tic Zero from freezer and set aside. Use a small knife to cut out the mid­dle of the cup­cake by saw­ing from the top of the cup­cake in a cir­cle with a di­am­e­ter half as long as the cup­cakes. Al­low the knife to go ¾ of the way into the cup­cake, and be care­ful not to go all the way through to the bot­tom. Re­move the cup­cake cen­ter. Once you have your hol­lowed out cup­cakes, use a small spoon and clean hands to fill the cup­cakes with your soft­ened Arc­tic Zero. Do this gen­tly and be care­ful not to over­stuff as the cup­cakes will start to split. Once stuffed, frost your cup­cakes like nor­mal. Freeze un­til you are ready to eat. Pull out and let sit at room tem­per­a­ture about 5 min­utes be­fore serv­ing.

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