Eat to Live Sorbet...and Ice Cream!

Fruity Pecan Sorbet
1/4 cup plain soy milk or water
1 cup frozen strawberries
1 cup frozen mixed berries
1 cup frozen peaches
1 frozen banana
4 dates, pitted
2 teaspoons Dr. Fuhrman’s Spicy Pecan Vinegar (optional)
Make sure to freeze ripe bananas at least 24 hrs. before making this delicious sorbet. To freeze bananas, peel and wrap tightly in plastic wrap. Blend all ingredients in a Vita-Mix or other high-powered blender. Serves 4.

Banana Pineapple Sorbet

1 banana, frozen
1 4-ounce can unsweetened pineapple or fresh pineapple
Whip the banana with the pineapple and serve immediately. Serves 2.

Berry Blend Ice Cream
1/2 cup pomegranate juice
1/2 cup soy milk
1 banana, frozen
1/2 package frozen mixed berries
1/2 package frozen peach slices
Place all ingredients in powerful blender, Vita-Mix or food processor and give it a whirl. Once blended, split this recipe up into 3 servings and serve or freeze. Serves 3.

Creamy Banana Fig Ice Cream

5 dried figs, stems removed
4 frozen bananas
5 tablespoons unsweetened soy milk
2 teaspoons Dr. Fuhrman’s Black Fig Vinegar (optional)
Blend all ingredients in a Vita-Mix or other powerful blender until creamy. Make sure to freeze ripe bananas at least 24 hrs. before making this delicious ice cream. To freeze bananas, peel, cut in thirds and wrap tightly in plastic wrap. Serves 4.
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