Avoid the unhealthy summer treats by trying out our delicious and indulgent, nutrient-packed versions.
Pistachio ice cream
By using frozen bananas as the base in this recipe, you can create a healthier ice cream containing more fibre and other nutrients than regular ice creams.
Serves 4
Preparation time: 20 mins
Freezing time: 4 hours
Per serving:
132kcal, 6.4g fat – 4.7g saturates – 17.1g carbs, 7.8g sugars, 3.7g protein, 2.1g fibre, 0.1g salt
Large bananas 2, frozen overnight
Full-fat coconut milk 400ml, chilled overnight
Pistachio paste 4tbsp (available in specialty food shops and online)
Honey 4tbsp, preferably raw
Salt 1 pinch
Unsalted pistachios 4tbsp, shelled and sliced
Peel and slice the frozen bananas. Place in a food processor or blender.
Carefully open the can of coconut milk, scraping the creamy solids into the processor.
Add the pistachio paste, honey and salt to the processor. Cover and blend on high until thick and creamy, scraping down the sides as needed.
Transfer to a freezer-proof container. Cover and freeze until set, about 4 hours.
Just before serving, let the ice cream stand at room temperature for about 5-10 mins
to soften.
Scoop into bowls and garnish with the chopped pistachios.
Pistachios are one of the most nutritionally diverse nuts. They are packed with soluble fibre, which is broken down in your gut and converted into short-chain fatty acids, such as butyrate. The National Institutes of Health in the US has published studies on butyrate that show it may reduce your risk of developing certain cancers and digestive disorders.
Strawberry ripple frozen yogurt
Frozen yogurt can be simple, delicious, and healthy. Live
organic yogurt is loaded with health-boosting benefits such as high probiotic levels, which are linked to good digestive health.
Serves 4
Preparation and cooking time: 30 mins
Freezing time: 8 hours
Per serving: 141kcal, 5.2g fat – 0.9g saturates – 13.1g carbs, 9.7g sugars, 8.9g protein, 4.0g fibre, 0.1g salt
Strawberries 450g, hulled and diced
Vanilla extract 1tsp
Granulated stevia 2tsp
Organic full-fat plain live yogurt 700ml
Combine the strawberries, vanilla extract, 1tsp stevia, and 2tbsp water in a heavy-based saucepan.
Cover and bring to the boil, reduce the heat to low, and then simmer until the strawberries are very tender, about 10 mins.
Remove from the heat and transfer half the contents of the pan to a bowl. Cover and chill until ready to use.
Purée the remaining contents of the pan in a food processor or blender until smooth. Pass through a fine sieve into a mixing bowl.
Stir the remaining 1tsp stevia into the yogurt until dissolved. Swirl the strawberry purée into the yogurt until just combined; it shouldn’t be totally even.
Pour the mixture into a 900g loaf tin or other freezer-proof container. Cover and freeze overnight.
When ready to serve, remove the frozen yogurt from the freezer and
let stand at room temperature for 5 mins.
Scoop the frozen yogurt into bowls and serve with the reserved strawberry compote.
Strawberries are notably high in manganese, an essential mineral you need in your diet. It forms part of the antioxidant enzyme superoxide dismutase (SOD), which helps break down free radicals into smaller molecules that won’t cause cell damage.
Apple granita
A granita is a healthy way to finish your summertime meal. Naturally low in calories, the stevia in this recipe provides sweetness without the blood sugar spike that’s associated with sugar.
Serves 4
Preparation and cooking time:
15 mins
Freezing time: 5 hours
Per serving:
50kcal, 0.2g fat – 0.1g saturates – 13.3g carbs, 9.6g sugars, 0.3g protein, 2.2g fibre, 0.0g salt
Water 450ml
Granulated stevia 3tsp
Granny Smith apples 2
Lime 1, juiced
Combine the water and stevia in a saucepan. Bring to a rapid simmer and then pour into a food processor or blender.
Core the apples and then grate them into the blender, including the skins. Stir in the lime juice, cover, and purée on high.
Pour the mixture into a freezer-proof container, cover, and freeze until ice crystals start to form around the edges, about 1 hour.
Use a fork to break up the crystals. Continue to freeze for another 4 hours, scraping with a fork every 30 mins to break up the granita.
When ready, spoon the granita into chilled or frozen glasses and serve.
Apple skins give a healthy dose of polyphenols, micronutrients with antioxidant properties. One of them, epicatechin, has been linked to lowering blood pressure.
Rhubarb ice sundae
This fresh take on an ice cream sundae harnesses the unique, fruity flavour of rhubarb. Combined with the coconut milk cream, you have a decadent dessert that’s packed with vitamins and minerals.
Serves 4
Preparation time: 20 mins
Freezing time: 3 hours
Per serving: 175kcal, 10.2g fat –10.1g saturates – 18.0g carbs, 14.3g sugars, 2.6g protein, 1.7g fibre, <0.1g salt
Honey 3tbsp, preferably raw
Rhubarb 375g, trimmed and cut into 2.5cm pieces
Lemon juice 2tbsp
Coconut milk full-fat 400ml, chilled overnight
Vanilla extract 1tsp
Combine the honey with the rhubarb and 175ml water in a heavy-based saucepan.
Bring to the boil over a moderate heat, stirring until the honey has dissolved. Reduce the heat to a simmer and cook until the rhubarb is tender, about 5-6 mins.
Stir in the lemon juice and cook for a further 2 mins. Strain through a fine sieve into a freezer-proof container, gently pressing on the solids to extract as much liquid as possible.
Cover and freeze the rhubarb liquid, stirring every 30 mins or so with a fork until the granita is slushy and frozen, about 3 hours.
When ready to serve, carefully open up the coconut milk and scrape the creamy solids into a small mixing bowl; reserve the water for smoothies or another use.
Add the vanilla extract and whip until thick and creamy, 1-2 mins.
Scoop some granita into chilled glasses and top with the whipped coconut cream. Top with more granita before serving.
A compound found in rhubarb, rhaponticin, could protect your body against
Alzheimer’s. A study published in the Brain Research Bulletin found the compound was
positively linked to preventing the harmful effects of amyloid beta, which are peptides
of amino acids that are involved in the formation of plaques found in the
brains of Alzheimer’s patients.
Mandarin, navel and blood orange ice
This trio of citrus granitas is as colourful as it is refreshing. Mandarin, blood orange, and navel orange juice are all rich in vitamin C, which is
a necessary vitamin for maintaining healthy
skin and protecting your body against immune system deficiencies.
Serves 6
Preparation and cooking time: 20 mins
Freezing time: 4 hours
Per serving: 58kcal, 0.0g fat – 0.0g saturates – 13.6g carbs, 11.2g sugars, 0.6g protein, 0.0g fibre, 0.0g salt
For the blood orange granita:
Water 3tbsp
Granulated stevia 1tsp
Ground cloves 1 pinch, optional
Blood orange juice 250ml, freshly squeezed
For the mandarin granita:
Water 3tbsp
Granulated stevia 1tsp
Mandarin juice 250ml, freshly squeezed
For the navel orange granita:
Water 3tbsp
Granulated stevia 1tsp
Vanilla extract 1tsp
Navel orange juice
250ml, freshly squeezed
For this recipe you make three differently flavoured granitas. In each, start by combining the water and stevia in a saucepan. Bring to a simmer, stirring, and then remove from the heat.
Stir in the citrus fruit juice, making up a batch using the blood orange juice and ground cloves, then one using mandarin juice, then using vanilla extract and orange juice.
Pour each flavoured syrup into a separate freezer-proof container and cover. Freeze until ice crystals start to form, for about 1 hour.
Use a fork to break up the crystals. Continue to freeze for another 4 hours, scraping with a fork every 30 mins to break up the granita.
When ready, scoop some of each granita into serving glasses.
